Filipinos commonly use Chicken or Pork alternatively when cooking Adobo or sometimes both together at the same time.
Combine all ingredients in a deep glass or stainless steel sauce pan.
Bring to a boil over medium heat then reduce heat to medium low.
Cover and simmer for about 30 minutes or until the meat is very tender.
Gently turn the meat occasionally during the course of cooking.
Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
While the recipe says to sauté the meat after it’s cooked, I usually brown the meat before adding the remainder of the ingredients. I have no idea what difference this makes, if any.