Sure! First off, let me mention that my cooking is mostly derived from cook books; my mom never learned to cook til she got to the States and we all just look up recipes. So I've been using a cookbook too, and any recipe I have tried has been great and easy to tweak to personal taste. I got this one, called Fine Filipino Food by Bartell when it was free on Amazon some years ago. Lots of good traditional recipes in there!
Her recipes are a great base, and good to start with until you are more familiar with cooking these dishes. Then I tend to make my lazy versions. I'll write out the ingredients & measurements the cookbook lists, because it's a great way to start:
Chicken & Pork Adobo
Ingredients:
One 2lb chicken, cut in to serving size pieces
1lb boneless pork, cut in to 1.5" cubes
2 tablespoons vegetable oil
1 cup palm or white vinegar
8 cloves garlic, minced
0.5 teaspoon ground black pepper, or to taste
1 bay leaf
1 tablespoon salt, or to taste
4 tablespoons soy sauce
It's better to brown the meat first before boiling everything with the sauce, but that's not lazy enough for me. So my lazy way to do this is, just buy a bunch of chicken legs or drumsticks from the grocery, I don't bother to cut it up. I'm using just chicken, because this way I don't have to cut it, and I love dark meat. Dump it in a pot.
In a separate bowl or measuring cup, pour in the sauce ingredients - soy sauce, vinegar (I substitute with Apple Cider Vinegar as that's what I have at home lately; if using this, use a smaller amount compared to white vinegar. It has a stronger flavor), garlic, salt, pepper, bay leaves, optional addition 2 tablespoons of Worcestershire sauce. Stir together, taste, adjust to your liking. When I started cooking this for my boyfriend, I didn't put too much vinegar…now that he's used to it, I amp it up to my liking :D Pretty much all the sauce ingredients are flexible, to taste…the main "base" is the soy sauce/vinegar combo.
Add sauce to pot. Stir to coat the meat.
Optional: let it marinate all together for at least 15min. Okay to skip if you're lazy and impatient like I sometimes am.
Add a little water, no more than 1 cup but sometimes I do less. Depends how much liquid you want. Bring to a boil.
Once boiling, lower the heat, cover it, and let it simmer for 30, 35min. Make sure your meat is cooked through. Mine always is by this time. If you ended up with too much liquid for your liking, DON'T cover it, let it evaporate as it simmers to reduce the sauce.
Serve w/rice!