Recipe for Adobo – Filipino Version

PHOTO BY FOX ^.ᆽ.^= ∫ ON PEXELS

Adobo is a beloved dish that showcases the heart of Filipino cooking. This savory stew, typically made with chicken or pork, is marinated in vinegar, soy sauce, and spices, creating a rich flavor that’s hard to resist. It’s the perfect meal for any occasion and embodies the warmth of Filipino hospitality.

Get ready to explore the variations and secrets that make adobo unique in every Filipino household.

Origin

Adobo’s roots trace back to the Spanish colonial period in the Philippines. The name “adobo” comes from the Spanish word for “marinade.”

Filipinos adapted the cooking method using local ingredients like soy sauce, vinegar, and a variety of spices.

Each region in the Philippines adds its twist, making it a beloved staple. Today, you’ll find countless versions, each reflecting its local flavor and culture.

Recipe

Ingredients:

• 2 lbs chicken or pork
• 1 cup soy sauce
• 1/2 cup vinegar
• 5 cloves garlic, minced
• 2 bay leaves
• 1 tsp black peppercorns
• 1 cup water
• 2 tbsp cooking oil

Instructions:

1. Marinate the meat in soy sauce, vinegar, garlic, bay leaves, and peppercorns for at least 30 minutes.
2. Heat oil in a pot over medium heat. Sauté marinated meat until browned.
3. Add the marinade and water to the pot. Bring to a boil.
4. Lower the heat, cover, and simmer for 30-40 minutes until the meat is tender.
5. Serve with steamed rice.

Feel free to adjust the vinegar and soy sauce to suit your taste.

Watch how to cook adobo here:

Variations

Adobo’s versatility invites many variations, each offering a unique twist. You can play around with ingredients and flavors to suit various tastes.

Adding coconut milk to adobo creates a rich and creamy dish. This variation enhances the dish with sweetness and richness. Here’s how to make it:

There’s also white adobo, with a clean, refreshing taste. Yellow adobo, on the other hand, gets its color from turmeric. This variation often includes potatoes and hard-boiled eggs.