Adobong Antigo (Adobo with Rum)

A unique adobo that dates back from our Philippine history. This variation of adobo have rum and buco juice which will produce an exotic adobo which I’m sure you will love the taste. And with regard to the meat used in this adobo, either chicken or pork can be used or you can combine them both. For example, instead of buying one kilo of chicken, you can buy half a kilo of pork and half a kilo of chicken. Since chicken cooks faster than pork, you can cook the pork first of about 15 minutes then add the chicken and simmer until both of them are tender.

To cook adobong antigo; Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 hours. Drain. Fry meat till golden brown, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. To see the complete recipe with lists of ingredients in exact measurements, scroll down below.


 

How to Cook Adobong Antigo (Adobo with Rum)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken or Pork Recipe
Cuisine: Filipino
Serves: 6 servings
Ingredients
  • 1 kilo chicken or pork cut in serving pieces
  • ¼ cup vino blanco or 5 year old rum
  • 4 teaspoons soy sauce
  • 5 cloves garlic, crushed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1 cup vinegar
  • 1 cup buko juice
  • 1 small head garlic, crushed
Instructions
How to cook adobong antigo:
  1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 hours. Drain.
  2. Fry meat till golden brown, pour off excess oil and add buko juice.
  3. Simmer till tender and adobo begins to give off oil.
  4. Fry the extra garlic and sprinkle on the adobo before serving.

 

Adobong Antigo