MARINADE FOR CHICKEN OR PORK:

chicken wings, thighs or legs (keep skin on) -- for pork, pork butt is best and juiciest
1/3 cup apple cider vinegar
2 tbsp. soy sauce
5 cloves minced garlic
1/2 red bell pepper, cut in 1-inch pieces
1/2 green bell pepper, cut in 1-inch pieces
4 bay leaves, slightly crushed
3 tsp. ginger root, peeled then grated
1 medium yellow onion

Pierce each piece of chicken before placing them in a large freezer bag (use whole wings, thighs and legs of chicken). For pork adobo, chop 2 lb. of pork butt in 1 1/4-inch cubes, then place in large freezer bag.

Add remaining marinade ingredients to the meat that is in the bag. Once the bag is closed tightly, distribute contents by shaking. Refrigerate for at least 12 hours.

COOKING ADOBO:

1 1/2 cups water
1/4 cup apple cider or rice vinegar
1/8 cup soy sauce
1 capful liquid smoke
1 tsp. sea salt
1-2 tbsp. brown sugar, or to taste
1 tsp. paprika
5 whole cloves of garlic
1/8 tsp. onion powder
2 green onions, chopped

Using large pot, empty contents of freezer bag; Add all ingredients, then add water. Allow contents to boil uncovered for at least 35 minutes, checking to add water when necessary. Lower heat to a medium simmer, then cover to cook for 2 hours.

Submitted by: Audrey Vincente