Traditional Filipino adobo is made with pork belly (liempo) which is fatty and wonderfully flavourful. If you’re like me and don’t want to minimize the amount of animal fat you consume, you can use pork butt/shoulder, pork loin, pork ribs or a mix of meaty and fatty cuts. Note that the sauce comes out thicker with a richer flavour if you use fatty pork.
You can also use this recipe to make chicken adobo. Reduce the amount of water you add to 1/2 cup or omit the water. Reduce boiling time to 20-30 minutes total for chicken.
Boiling the pork without vinegar in the beginning of cooking procedure makes the tenderization process faster, but you can easily throw all ingredients into the pot and boil everything together from the beginning for a one step recipe.