Filipino Adobo

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  • 3 1/2-4 pounds pork butt or chicken thighs, cut into bite-size pieces
  • 3/4 cup apple cider vinegar
  • 3/4 cup soy sauce or tamari
  • 1 cup water
  • 3 bay leaves
  • 6 garlic cloves, smashed
  • 1 large onion, chopped
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon freshly ground black pepper


Combine all ingredients in a large pot and bring to a boil. Cover and reduce to a simmer for 1 1/2 to 2 hours, or until falling-apart tender. Serve over steamed white rice.

This recipe also works well in a slow cooker. Combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Recipe from Ballard Market - Culinary Resource Center
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