Classic Filipino Adobo
A classic Filipino stew, Adobo features meat or tofu braised in a tangy, savory sauce of vinegar, soy sauce, garlic, peppercorns, and bay leaf. It's beloved for its rich flavor and versatility.
Ingredients
- 2 lb chicken thighs or pork belly cut into 2-inch pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic minced
- 1 tsp black peppercorns whole
- 2 leaves bay leaves dried
- 1 tbsp cooking oil
- 1/4 cup calamansi juice fresh (optional
- 1 tsp sugar (optional
Instructions
- In a large pot or Dutch oven, combine chicken/pork, soy sauce, vinegar, minced garlic, peppercorns, and bay leaves. Marinate for at least 15 minutes, or up to several hours in the refrigerator.
- Heat cooking oil in the pot over medium-high heat. Once hot, brown the chicken/pork pieces on all sides, reserving the marinade.
- Pour in the reserved marinade. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the meat is tender.
- Remove the cover, increase heat to medium, and reduce the sauce until it slightly thickens and coats the meat.
- Stir in calamansi juice and sugar (if using). Taste and adjust seasoning as needed.
- Serve hot with steamed white rice.
Notes
For best flavor, marinate the protein for at least 30 minutes, or even overnight. You can substitute chicken or pork with firm tofu or even vegetables for a vegetarian version. Serve with steamed rice.