Sukang Adobo Recipe

A delightful twist on the classic Filipino adobo, this Sukang Adobo features a tangy vinegar marinade that infuses your meat (or tofu/vegetables) with a rich, savory flavor. Perfect for those who love a balance of sour, savory, and slightly sweet notes!

Ingredients

• Meat/Protein of Choice: 1 kg (chicken, pork, tofu, or your favorite protein)
• Vinegar: 1 cup (preferably cane vinegar or white vinegar)
• Soy Sauce: 1/2 cup
• Garlic: 6-8 cloves, crushed
• Bay Leaves: 3 leaves
• Whole Peppercorns: 1 teaspoon
• Water: 1 cup (adjust as needed)
• Brown Sugar (optional): 1-2 tablespoons (for a touch of sweetness)
• Salt: to taste
• Cooking Oil: 2 tablespoons

Instructions

1. Marinate the Protein:
2. In a large bowl, combine the vinegar, soy sauce, crushed garlic, bay leaves, and peppercorns.
3. Add your chosen protein and mix well to ensure even coating.

4. Marinate in the refrigerator for at least 1 hour (or up to overnight for more flavor).

5. Sauté:

6. Heat the cooking oil in a large pot or deep pan over medium heat.

7. Remove the protein from the marinade (reserve the marinade) and lightly brown it on all sides. This step helps develop flavor.

8. Simmer:

9. Once browned, pour the reserved marinade over the protein.
10. Add water and, if desired, brown sugar.
11. Bring to a boil, then lower the heat to a simmer.
12. Cover and let it cook for 30-45 minutes (depending on your protein), until tender and the flavors meld together.

13. Occasionally stir and taste, adjusting salt if necessary.

14. Final Reduction (Optional):

15. If you prefer a thicker sauce, remove the lid during the last 10 minutes of simmering to allow the liquid to reduce.

16. Serve:

17. Serve hot with steamed rice and a side of your favorite vegetables.
18. Garnish with sliced green onions or a sprinkle of freshly ground black pepper if desired.

Tips

• Variations: Experiment with adding a dash of fish sauce or calamansi juice for an extra layer of flavor.
• Protein Alternatives: This recipe works wonderfully with tofu or mixed vegetables for a vegetarian version.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight!

Enjoy your tangy and savory Sukang Adobo!