¼ bar butter
1½ bulb garlic, minced
1 kilo pork, sliced into cubes
½ tsp oyster sauce
¼ cup pineapple juice
5 tbsp Knorr Liquid Seasoning
8 pcs calamansi
½ cup soy sauce
5 cups water
1 tsp whole peppercorns
3 tbsp white sugar
3 pcs. bay leaves
4 pcs eggs, boiled and peeled
10 pcs quail eggs, boiled and peeled

For the appetizer:
1/8 tsp ginger, chopped
2 pcs big ripe tomatoes, chopped
¼ tsp fish sauce
¼ tsp Knorr Liquid Seasoning

To start off your newest adobo recipe, sauté garlic in butter then add pork and continue sautéing until pork is slightly brown. Next, add oyster sauce, pineapple juice, and Knorr Liquid Seasoning. Let mixture simmer before adding calamansi extract, soy sauce, water, peppercorns, and allow to boil. If the pork is already tender, add the white sugar, bay leaves, and all the boiled eggs. Allow this to simmer one last time and turn heat off.

For the appetizer, slice ginger and tomatoes into strips then mix in a bowl. Add fish sauce and Knorr Liquid Seasoning, and toss together. Serve with your Citrus Adobo, and you're set to make a mark in Adobo Hall of Fame!

Cooking Diva Tip: Combining calamansi extract and pineapple juice will not only give your adobo a new citrus twist, it will also give it a sweet and sour note that will surely make your adobo extra delightful!