Adobo

This is another of the Filipino recipes that I do. This style of adobo is cooked dry. There are other styles that are wetter. Regardless of the style, adobo is a Filipino staple. I was very impressed with myself when, I had Filipinos come and ask for my recipe.

I have had North Americans get this recipe to use to make venison jerky.

Adobo

1 lb Beef cut into strips/or pork or chicken cut in small pieces

½ cup vinegar

½ cup soya sauce

3 cloves garlic crushed

1 tblsp whole peppercorns

3 or 4 bay leaves

1 tsp salt

1tblsp sugar

Place everything in a bowl and let marinate for 3 or 4 hours. Longer that it sets the more tender it will become.

Set a dry pot on the stove at a medium to high heat. Put all the meat and marinade in the pot at once.

Cook until dry and almost burning.