Adobong pang-inuman
Ingredients:
2 tsp. garlic
2 tbsp. oil
1 kg. special meat of the season
3 tbsp. vinegar
1/2 tsp. cracked peppercorns
2 tbsp. patis
2–3 bird's eye chilies
1/4 cup soy sauce
2 pcs. bay leaf
1/2–2/3 cup gin
4 cups stock
1/2 tsp. salt
Method:
1. Sauté garlic in oil until slightly brown. Add special meat of the season. Brown the meat while stir-frying.
2. Add vinegar. Don't stir until vinegar boils and releases its acidic odor.
3. Add pepper, then patis. Add chili, soy sauce, bay leaf, deep-fried onions and gin. Cover and simmer until meat is tender.
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