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Adobong Antigo

2 pounds chicken or pork -- cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 teaspoons soy sauce
5 cloves garlic
2 teaspoons salt
1 cup vinegar
1 cup buko juice -- (coconut water)
1 small head garlic -- crushed

Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain. Fry meat until golden, pour off excess oil and add buko juice. Simmer until tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving.

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