Not Your Lola's Adobo

C

ommon in Filipino recipes, cane vinegar is used for marinating, pickling, and seasoning. Made from the syrup from sugarcane, the syrup is fermented into vinegar, and imparts a more mellow flavour similar to malt vinegar, but is less harsh than distilled varieties. A popular Filipino brand that is usually found in Asian grocery stores is Datu Putti.

Ingredients:

Serves 4-6

6 chicken legs, bone-in, skin on
1 cup soy sauce (Kung Fu Soy is our brand of choice)
¾ cup cane vinegar (white vinegar can be substituted, see Note below)
¾ cup water
4 garlic cloves, minced 
4 bay leaves 
2 tsp cracked black pepper 
Oil of your choice

Instructions:

1. On medium-high heat, sauté garlic until deep golden brown, about 2-3 minutes.
2. Add chicken and brown for approximately 5 minutes per side before adding remaining ingredients. 
3. Bring to a boil and simmer for 2 hours, stirring occasionally. If liquid runs low, add ½ cup more water as needed. 
4. Serve with freshly steamed white rice