This is how I do it! My Adobo.

Adobo is a common dish in every Filipino household because the ingredients are basic and easy to prepare. The meat (either pork, chicken or combination of both) is stewed in vinegar, soy sauce, bay leaf, black peppercorn and garlic. Extenders such as potatoes and boiled eggs can be added.

In other parts of the Philippines, Adobo is prepared differently. In Bicol, coconut milk is added; in Cebu, their version is dry;   Recently, I read about Yellow Adobo in Batangas.When I'm lazy, I cook it the traditional way. Mix everything together and once it boils, I lower down the fire and simmer until meat is tender and the sauce is slightly reduced. When I have the luxury of time, I do it extra special. 

And oh! Adobo is always best eaten the next day.

Here is my version:

PORK & CHICKEN ADOBO
Ingredients:

I      Basic Adobo
500 g pork belly, sliced in pieces
chicken, cut in small portions (3-4 pcs).
1 c vinegar
3/4 c soy sauce
4-5 pcs. garlic cloves, slightly crushed
black whole pepper corn
2 pcs. dried bay leaf (also known as laurel)

Procedure:
Put everything together in a pot. Boil and simmer until tender.
Set Aside. ( I,normally, finish it the next day).

II
2 T oil (Extra virgin olive oil is better, but canola is fine)
2 T chopped garlic
1/4 c chopped onion
1/2 c red wine (I use left over red wine)
Cooked Adobo
Salt, pepper & sugar (if desired), to season


Procedure:
1. Saute onion in oil.
2. When transparent, add garlic.
3. Add the cooked meat only. Set aside the liquid.
4. When the sides of the meat are slightly brown, pour red wine.Scrape the brown bits at the bottom using your wooden spoon. The liquid will evaporate and reduce in amount.
5. Pour the liquid that you have set aside awhile ago. Simmer until sauce is slightly thick.
6. Adjust taste (salt, pepper and I add a tsp. of sugar).
7. Extenders such as boiled eggs and potatoes can be added.