From the Philippines: Tender Braised Garlic Cloves (Adobong Bawang)
Details
This potent and addictive side dish from the Philippines takes the soul of adobo—that perfect balance of soy, vinegar, and aromatics—and gives garlic the starring role. The cloves become soft, sweet, and intensely flavorful, perfect for spooning over steamed rice or serving alongside grilled meats. For true garlic lovers, this is a taste of heaven.
Ingredients
Instructions
Sauté the Garlic
Heat the vegetable oil in a small saucepan or pot over medium heat. Add the peeled garlic cloves and cook, stirring occasionally, for 3-5 minutes until they are lightly golden and fragrant. Be careful not to let them burn.
Build the Adobo Sauce
Carefully pour the soy sauce, vinegar, and water into the pot with the garlic. Add the bay leaves and whole peppercorns.
Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low. Stir in the brown sugar until it dissolves. Cover the pot and let it simmer for 15-20 minutes, or until the garlic cloves are very tender and have absorbed the dark, savory sauce.
Reduce the Glaze
Uncover the pot, increase the heat to medium, and let the sauce bubble away for another 2-3 minutes to thicken into a slightly syrupy glaze that coats the garlic cloves.
Serve
Remove from heat and let it cool slightly. Serve the braised garlic cloves warm with their sauce, traditionally alongside steamed rice. They also make a fantastic condiment for grilled fish or pork.
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