Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan. Transfer to a sterilised jar and seal. The adobo will keep for up ...

In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a ...

Killer Chicken Adobo is a classic Filipino dish made with chicken marinated in a flavorful mixture of soy sauce, vinegar, garlic, and spices. It is then simmered until tender and the sauce thickens.

I knew that pork would be perfect with adobo sauce, and I wasn’t wrong. This pulled pork is super easy to make, essentially foolproof and perfect for those balmy, messy days of eating out, sauce ...

When it is ready, the sauce will still be quite liquid, but will have some body. Put the meat back into the pan and simmer for about five minutes, then serve the adobo with white rice and green ...

Add the shallot and milk – there should be just enough milk to cover the cheese. Place over a medium heat and simmer gently, stirring to form a smooth sauce. Fry the chorizo in a pan over a low heat ...

Adobo, often referred to as the national dish of the Philippines, is a braise of meat, seafood or vegetables in a mouth-watering sauce of vinegar, soy sauce and other spices. Christopher Testani ...