This Adobo is different from a traditional Filipino Adobo. This is my niece's version. It's more flavorful because of added oyster sauce in it. A recipe taught by her late father-in-law who lives in Pampanga, Philippines where many good cooks reside as they say.
When making Adobo, the marination process is the key which is a minimum of 1 hour. Overnight is preferred. I suggest to place it in a ziploc bag and turn the meat so that the marinade will sink into it. With this version, my niece simmered it in it's marinade until meat is tender, removed it from the pan, separated the marinade, left some marinade with oil from the meat fats, sauteed some garlic, brought the meat back to the pot and added some oyster sauce. Delish!
Tip: Make sure to get a good brand of soy sauce and oyster sauce. Many cheap brands out there are too dark and salty. Make sure to adjust the sauces accordingly.
Adobo with oyster sauce
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