My Filipino Adobo

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Rasa Malaysia


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1/2 cup white cane vinegar

1/4 cup toyo (our local soy sauce)

3/4 – 1 cup water (you may not use all of it)

3 chicken legs (drumstick) and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 grams of chicken)

350-400 grams pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)

1 1/2 teaspoons whole black peppercorns

8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)

2 bay (laurel) leaves

Freshly cracked black pepper, a few twists

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