To begin, marinate the meat. In a large bowl, combine the chicken (or pork), soy sauce, minced garlic, and half of the vinegar. Toss thoroughly to ensure every piece is evenly coated. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavour. Stir the mixture once during marination for uniform seasoning.

Prepare the aromatics. Gently crush the black peppercorns using the flat side of a knife or a mortar and pestle. Keep the bay leaves and peppercorns ready for the stew. For a richer aroma, toast the peppercorns lightly in a dry pan for a few seconds until fragrant before using.

In a heavy bottomed pot or deep skillet, heat 2 tablespoons of cooking oil over medium heat. Remove the meat from the marinade, reserving the liquid. Sear the chicken or pork pieces until lightly browned on all sides, about 3–4 minutes per side. Avoid overcrowding the pan; work in batches if needed. This step builds a flavourful base for the stew.

Once the meat is browned, add the reserved marinade, bay leaves, toasted peppercorns, and the remaining vinegar to the pot. Stir gently to combine, ensuring the seasonings are evenly distributed. Allow the mixture to come to a gentle simmer.

Add water or chicken broth to the pot until the meat is about two thirds submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30–40 minutes, stirring occasionally. This slow cooking ensures the meat becomes tender and infused with the rich flavours of the sauce.

Taste the sauce halfway through cooking. Adjust the seasoning with additional soy sauce for saltiness or sugar for a hint of sweetness, based on personal preference. If the sauce is too tangy, a touch more broth can balance the flavour.

For a slightly thicker sauce, uncover the pot during the final 10 minutes of simmering to allow the liquid to reduce. Stir occasionally to prevent sticking. The sauce should become glossy and cling lightly to the meat.

Serve the Adobo hot, garnished with sliced green onions or fried garlic chips for added aroma and texture. Pair with steamed jasmine or garlic rice to soak up the savoury sauce. For a traditional touch, serve with pickled papaya (atchara) or a fresh tomato salad to balance the dish’s richness.