Adobo
- 1/2 cup white cane vinegar
- 1/4 cup toyo (our local soy sauce)
- 3/4 – 1 cup water (you may not use all of it)
- 3 chicken legs (drumstick) and 3 chicken thighs
- 350-400 grams pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)
- 1 1/2 teaspoons whole black peppercorns
- 8-10 cloves garlic, just slightly bashed, skin still on
- 2 bay (laurel) leaves
- Freshly cracked black pepper, a few twists
- Produce
- Garlic (8 cloves)
- Meat
- Chicken legs (3)
- Pork belly (350 grams)
- Condiments
- Cane vinegar, white (1/2 cup)
- Cooking & Baking
- Black pepper, Freshly cracked (1)
- Peppercorns, whole black (1 1/2 teaspoons)
- Drinks
- Water (3/4 cup)
- Other
- 2 bay (laurel) leaves
- 1/4 cup toyo (our local soy sauce)
Preparation
Read recipe preparation on rasamalaysia.com
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Published December 14, 2008 (4 years ago).
12 people saved this recipe.
