Filipino Adobo Marinade

Servings 4 cups

Peel and smash the garlic cloves.
Lightly crush the whole black peppercorns using the side of a knife or a mortar and pestle.
Measure the soy sauce, vinegar, brown sugar, oil, and optional ingredients.
Rinse the bay leaves if needed.

Combine all of the ingredients together in a sauce pan.
On medium high heat, bring to a boil.
Remove from heat and let cool.
Pour the marinade over the meat, poultry, seafood, tofu, or vegetables, ensuring everything is evenly coated.
Cover and refrigerate while marinating:

If using the marinade for traditional Filipino adobo, transfer both the meat and marinade to a pot and simmer until the meat is tender and the sauce has reduced into a rich glaze.
Discard any leftover uncooked marinade that has been in contact with raw meat.

Cane vinegar is the traditional choice and contributes a clean, mellow acidity, but white vinegar is an excellent substitute. Apple cider vinegar produces a slightly sweeter, fruitier profile, while rice vinegar creates a milder, less assertive marinade.
Resist the temptation to add too many ingredients. The classic balance of soy sauce, vinegar, garlic, bay leaves, and black pepper is what gives Filipino adobo its distinctive character.
Marinating overnight produces deeper flavor for larger cuts of chicken, pork, and beef, while seafood requires only a short marinating time because the vinegar can begin to cure the proteins.