When I was growing up, my mom made the best Filipino food every week ... white rice and drizzle heavily with the sauce. Make ...

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 ...

The tender potatoes would soak up all the delicious sabaw (sauce), making them super flavorful. Here, I incorporated everything I learned from my mom to deliver the ultimate comfort food, Filipino ...

This version of chicken adobo uses coconut milk, which tones down the acidity of the vinegar. If you still find the sauce too sharp, add a tiny amount of sugar towards the end, just enough to ...

Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes ...

The soy sauce makes this quite salty already, so taste and add more if required, then serve the pork with the rice. Sugar cane vinegar is much used in Filipino cooking and can be bought in the UK ...