Liking adobo sweet and dark

In hopes of replicating a caramelized version of the unofficial national food of the Philippines — adobo — I spent about two hours cooking this on Wednesday night.

Sweet adobo

It’s adobo, alright, but not caramelized. And it’s too dark brown — some parts are even black — but that’s just a sign of how savory it is. I also added a bit of honey to this; it made a slight difference, but just slight.

Three days later, the dish is still unfinished. It’s so flavorful that one meat cube requires about a cup of rice to enjoy. And every heating of the thing just makes it better than ever, like wine over time.

I’ll try doing this again, but with better ingredient proportions — and perhaps with pineapples.

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