How to Cook 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.
Servings: 6 servings
- 1 kilo chicken or pork cut in serving pieces
- 1/4 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
How 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.