Adobong Antigo
Ingredients
2pounds of the pork belly (liempo) cut in 2†lengths or chicken thighs
1/3 cup of aged rum or vino blanco
4 tablespoons of soy sauce
5 crushed garlic cloves
Salt and pepper to taste
A cup of vinegar
A cup of buko (coconut) juice
A small head of garlic, fried and crushed (optional)
Cooking Instructions
Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)