1 part coconut vinegar (datu puti brand, I feel very fillipino when i buy this)
2 parts soy sauce
stock or water if it gets too rich or salty
tomato if it is too sour
brown meat, add stuff, simmer till stuff falls off the bone
I'm not going to post national geographic pictures like lisa of this adobo since it was not very good looking this time. I made it with thighs but skinless boneless...beauty-less. it tasted damn fine tho.