Filipino adobo

This classic dish from the Philippines involves cooking meat (normally chicken and pork) in a mixture of vinegar, soy sauce, bay leaves, black pepper and garlic. For the best results, try and get pork with a decent fat content (for this recipe, lean is not your friend). It's not healthy. But it is tasty.

Recipe

1 tsp oil
2 chicken legs, halved, or 4 chicken drumsticks
350-400g fatty pork leg or shoulder (thicker chunks preferable)
3 tbsp light vinegar (rice, white wine or sherry)
3 tsp minced garlic
1/2 tsp black peppercorns, crushed
1 tbsp soy sauce
3-4 bay leaves
1/4 tsp turmeric

Heat the oil in a large, flat bottomed pan or french skillet.

Add the meat in a single layer (if possible) and cook a few minutes each side, until browned. Then add the rest of the ingredients, cover with a lid, and reduce the heat to low. Simmer 30 minutes, then remove the lid and cook 5-10 minutes more, until the juices are reduced and the meat is cooked.

Serve with rice or crusty bread (to mop up the juices) and your favourite vegetables.

Serves: 4
Preparation and cooking time: 45 minutes