actually there are different ways of cooking adobo. each is unique and equally delicious, depending on the taster. believe me, i've been cooking this dish since i was 10 and it's the first dish i learned to cook. if you think ordinary vinegar with high amount of acidity is overwhelming, try using balsamic. and if you like a little variety put oystersauce to thicken the sauce. i would sometimes add red wine, if i want a fancier version. if you use wine cut down on the vinegar. one tip for beginners you dont have to follow the exact amount of seasonings like salt, pepper, vinegar, soy sauce. to each his own. try tasting as you go along, you can always add. and when you're dealing with vinegar, wait for the mixture to boil til you stir or else you'll end up having uncooked vinegar in your dish. sometimes that's the reason for the overpowering smell even if the dish is already cooked.
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