A quintessential Filipino dish, Adobo is celebrated for its unique balance of savory, sour, and sometimes sweet flavors. This stew, traditionally made with chicken or pork, vinegar, soy sauce, and garlic, represents the heart of Filipino home cooking and is one of the nation’s most beloved culinary treasures.
Filipino Adobo: A Culinary Icon
A quintessential Filipino dish, Adobo is celebrated for its unique balance of savory, sour, and sometimes sweet flavors. This stew, traditionally made with chicken or pork, vinegar, soy sauce, and garlic, represents the heart of Filipino home cooking and is one of the nation's most beloved culinary treasures.
Ingredients
- 1.5 lb chicken thighs or pork belly cut into serving pieces
- 0.5 cup cane vinegar
- 0.5 cup soy sauce
- 6 cloves garlic minced
- 2 pcs bay leaves
- 0.5 tsp black peppercorns crushed
- 1 tbsp cooking oil
- 0.5 cup water or broth
Instructions
- In a large pot or deep pan, combine chicken or pork pieces, vinegar, soy sauce, minced garlic, bay leaves, and crushed peppercorns. Marinate for at least 30 minutes, or preferably an hour in the refrigerator.
- Heat cooking oil in a separate pan or the same pot (if not marinating). Brown the marinated meat pieces on all sides, reserving the marinade.
- Pour the reserved marinade over the browned meat. Add water or broth and bring to a simmer. Reduce heat, cover, and let it cook for 30-40 minutes, or until the meat is tender and cooked through, stirring occasionally.
- Remove the lid and continue to cook for another 5-10 minutes, allowing the sauce to reduce and thicken slightly to your desired consistency. Taste and adjust seasoning if necessary.
- Serve hot with freshly steamed white rice.
Notes
Adobo tastes even better the next day! You can vary the protein with beef, seafood, or vegetables. For a spicy kick, add a few siling labuyo (bird's eye chilies) during simmering. Serve with steamed white rice, and for an extra touch, fry the chicken/pork pieces after simmering until slightly crispy before serving.
