Chicken or Pork Adobo

I love adobo and this one is so fragrant and lovely. You can use chicken or pork or a mixture of both. Choose chicken thighs not breasts which are dry and bland. For pork, pick pieces with some bone and a little bit of fat, this adds to the flavor and keeps the meat tender. I like to eat this with brown rice and my stir fried aubergines with tomato and chili, the recipe for which will be coming in a few days.

For 2

2 garlic cloves finely chopped

1 large stalk of lemongrass bashed but still whole

4 small chicken thighs or two pork chops

½ dessertspoon of fish sauce

2 tablespoons of rice vinegar

1 mug of chicken stock

Fry the garlic in oil until brown

Add the lemongrass and meat and brown off the mear

Add the other ingredients, cover and simmer for 20 minutes

Remove the lid and reduce the liquid for 10 minutes