It may be cliché but I will be posting my first recipe with a Filipino classic which is my father’s version of adobo. Adobo or at the very least Filipino adobo is a dish that involves meat, seafood or vegetables that is braised in vinegar, soy sauce and garlic.
There are wide varieties of cooking Filipino adobo. The one that my family is accustomed to is the Ilocano version so it has less sauce and some people call it “dry adobo.” Although the most popular meat that is used in cooking adobo are either chicken, pork or a combination of the two, the one that I will be posting is with a chevon or goat meat. It is far more expensive that chicken or pork but in my preference, it is much more delicious and a healthier alternative as well or at least based on what I’ve researched on.
Total prepping and cooking time: 2 hours
1.5 kg Chevon (almost 2 kg)
2 pcs dried bay leaves
1 bulb garlic (minced)
1 tbsp black peppercorn
3 tbsp butter
1 cup cooking oil
3 ladle soy sauce
1 ladle of vinegar
4 cups water
Prepping the meat:
- Wash the meat in the water.
- Put the meat in a pot of water in high heat and wait for it to boil.
- Wash the meat. (again)
- Put the butter and cooking oil in the pot in low heat.
- Fry the garlic until golden.
- In medium high heat, add the meat and wait until it turns light brown.
- Meanwhile, add the black peppercorn and bay leaves and stir. (When the meat becomes sticky, that’s when you know it is cooked enough to add the liquid.)
- Pour the water, soy sauce and vinegar then wait for it to boil in medium high heat.
- Add soy sauce, vinegar and water, if needed.
- Boil till the meat becomes tender and the sauce recedes to a thick consistency.
- Serve with rice.
Interestingly enough, this is the first dish that my father taught me so I hope you enjoy it.