Ingredients

How to make it

  • Pound the garlic cloves and salt to a paste using a mortar and pestle. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.
  • Wet adobo will keep 5 to 6 days in the refrigerator, which gives you a chance to try it on anything you like from fish fillets and pork chops to turkey cutlets and steaks.

Reviews & Comments 6

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    " It was excellent "
    aussie_meat_pie ate it and said...
    Sounds good - nice and simple and I can imagine it letting out lots of flavour
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    " It was excellent "
    linspj ate it and said...
    I am going to use this on a pork tenderloin this weekend.
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  • misahungry 5 years ago
    I just marinated pork chops with this about an hour ago...!!!
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    " It was excellent "
    brianna ate it and said...
    Thank you so much for this recipe. Is this what I can use for seasoning in your Cornish Hens in Tamarind Sauce? I'll bet it's good on all kinds of meat. High 5
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Great!! Thanks, Chef! :+D FIVE to you :+D
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    " It was excellent "
    momo_55grandma ate it and said...
    oh yeah be good on porkchopes yu high5 thanks Chef
    Was this review helpful? Yes Flag

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