Adobo
Chicken or pork braised in vinegar, soy sauce, garlic, bay leaves, and peppercorns until tender, with a tangy-salty sauce that is perfect over rice.
Lomo en adobo-2009: Tamorlan, CC BY 3.0 (Wikimedia Commons)
Where it comes from
Adobo is considered the national dish of the Philippines. The method of cooking in vinegar and salt helped keep meat fresh and is found in every region with different twists.
Explore the cuisine of Philippines.
Recipe
Make Adobo at home
Ingredients
- 3 lb chicken thighs and drumsticks (or pork belly)
- 1/2 cup soy sauce
- 1/2 cup cane or white vinegar
- 1 head garlic, crushed
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 cup water
- 2 tbsp oil
- 1 tsp sugar (optional)
- Steamed rice
How it's made
- Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns; marinate 30 minutes or longer.
- Pour everything into a pot with the water and bring to a boil without stirring for the first minutes.
- Lower the heat, cover, and simmer 30-40 minutes until tender.
- Lift out the chicken and brown in a hot pan with oil.
- Simmer the sauce until reduced and glossy; add sugar to balance if needed.
- Return chicken to the sauce and serve with rice.
Variations
- Adobo sa gata: with coconut milk
- Adobong pusit: squid adobo
- Dry adobo flakes
Cook’s tip: Let the vinegar cook off a few minutes before stirring to avoid a harsh taste.
Also on the menu in
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LumpiaSnacks and dips · Philippines
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Lomo en adobo-2009: Tamorlan, CC BY 3.0 (Wikimedia Commons)