Easy Adobo Sauce
Flavorfully sour and savory, this Filipino-style homemade easy adobo sauce has only six ingredients. Toss wings, braise chicken, and spoon over pork chops and vegetables!
Ingredients
- 1 c vinegar
- 1/2 c soy sauce
- 4 cloves garlic minced
- 1 t whole black peppercorns
- 1 bay leaf
- 1 t sugar
- Optional: For spice-heat include a T of chopped chilis or pinch of red pepper flakes.
For thickening:
- 1 t cornstarch
- 1 T water
Instructions
- Mince the fresh garlic and set aside.
- To a medium saucepan on low heat, add the soy sauce and vinegar with bay leaf, whole peppercorns, minced garlic and sugar.
- Optional: You can also add a T of chopped chili peppers or a pinch of red pepper flakes to the sauce if you like a bit of heat.
- Keep heat on low and stir often to make sure it doesn’t stick.
- Cook about 6 to 10 minutes until a third of it has evaporated. Keep an eye on it.
- Remove from the heat.
- If using some or all as a thickened sauce, divide and allow one half to cool. Set that amount aside.
- Whisk together in the small bowl a slurry of ½ t of cornstarch with 1 T of cold water.
- Add to saucepan with adobo and heat on medium, whisking continuously.
- When slightly thickened, stir and remove from heat.
- Remember to remove the bay leaf before serving or eating sauce.
- While still warm, spoon over plated meats and sides or toss wings with sauce in a large stainless steel bowl. You can use this adobo sauce as a marinade for chicken, pork, or beef, or as a dipping sauce for dumplings or spring rolls.
- Make ahead and keep chilled in an airtight container for two weeks, freeze, or use immediately!
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