Growing up with a Filipino mother, I must have been eating adobo since I could eat solid food. This is a Filipino classic that I was excited to share with my husband after finding some gluten free soy sauce that I really liked such as San-J Tamari Gluten Free Soy Sauce. Its such a simple recipe that has so much flavor. Traditionally, the meat is browned after simmering and I prefer to do that when I make the chicken version of this recipe. For pork, I like to brown it in the pan first an then simmer and serve. It adds a lot of body to the sauce.
The vinegar I like to use is made from cane sugar and you can typically find it in the Asian grocery store like Datu Puti Cane Vinegar (Sukang Maasim) which is the brand I keep in my personal pantry. Distilled white vinegar will also work, I just prefer the taste the cane sugar vinegar imparts on the sauce. I also add some onion into the mix as my own personal preference. The onions take on a pickled taste from simmering in the vinegar. Enjoy!