Adobo Sauce

Ingredients

• 60ml soy sauce (preferably tamari, gluten-free)
• 60ml apple cider vinegar
• 40ml water
• 25g brown sugar
• 15ml anatto-infused oil (or 6 whole star anise bruised)
• 8 garlic cloves, minced
• 10g ginger, minced
• 4 bay leaves (preferably California or Turkish)
• 8 black peppercorns, crushed
• 3g kosher salt
• 2 dried bay leaves

Method

1. 1
   Combine soy sauce, apple cider vinegar, water, and brown sugar in non-reactive saucepan over medium heat; stir until sugar dissolves completely.
2. 2
   Add minced garlic and ginger; simmer 3 minutes without boiling.
3. 3
   Toast bay leaves and crushed black peppercorns in separate dry skillet over medium heat for 1 minute until fragrant; transfer to saucepan.
4. 4
   Stir in anatto oil and salt; simmer 8 minutes until slightly reduced and flavors meld—do not boil aggressively.
5. 5
   Remove from heat and cool to room temperature completely.
6. 6
   Strain through fine sieve into sterilized glass jar, pressing solids gently; discard bay leaves and peppercorns.
7. 7
   Store in refrigerator up to 3 weeks; whisk briefly before each use as suspension may separate.