Ingredients:

  • 1/2 cup (120 ml) soy sauce (low sodium preferred)
  • 1/2 cup (120 ml) white vinegar (or apple cider vinegar)
  • 6 cloves garlic, minced
  • 1 tablespoon whole black peppercorns (roughly crushed)
  • 2 bay leaves
  • 1/4 cup (60ml) water (optional, for thinning)
  • 1 tablespoon brown sugar (optional, for a touch of sweetness)
  • 1 tablespoon vegetable oil (or olive oil), for sautéing (Optional only if not using meat)

Instructions:

  1. Crush peppercorns using a mortar and pestle. Mince the garlic.
  2. Heat the vegetable oil in the saucepan over medium heat. Add the minced garlic and sauté briefly until fragrant (about 30 seconds). Be careful not to burn the garlic. Skip if you don't want it sauteed and want it to simmered instead.
  3. Add soy sauce, vinegar, crushed peppercorns, and bay leaves to the saucepan. Stir to combine.
  4. Bring the mixture to a simmer over medium-low heat. If using the brown sugar, mix it in now.
  5. Reduce the heat to low and simmer, uncovered, for 30 minutes, or until the sauce has slightly thickened. Stir occasionally to prevent sticking.
  6. If the sauce becomes too thick, add water, 1 tablespoon at a time, until desired consistency is reached.
  7. For a smoother sauce, strain the adobo sauce through a fine-mesh sieve, removing the peppercorns and bay leaves.
  8. Let the sauce cool slightly before using. Store in an airtight container in the refrigerator for up to 1 week.