Adobo
Adobo is the Philippines' national dish, though the word itself is Spanish — brought by colonizers who recognized in the indigenous vinegar-braised preparation a technique similar to their own pickling methods. The Filipino tradition of preserving meat in vinegar predates the Spanish arrival: it was a practical solution for keeping food in a tropical climate without refrigeration. The balance of vinegar to soy sauce defines the style. White cane vinegar — sharper and less sweet than most Western alternatives — provides the acidity; the soy sauce gives colour and umami. The sauce is first used as a braise, then reduced after the meat is cooked until it becomes a concentrated glaze that coats each piece. Garlic and bay leaves are the standard aromatics.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1.2 kg chicken thighs and drumsticks, bone-in skin-on (or 1 kg pork belly cut into 4 cm cubes)
- 6 garlic cloves, crushed
- 125 ml cane vinegar or white wine vinegar
- 80 ml soy sauce
- 3 bay leaves
- 1 tsp whole black peppercorns
- 80 ml water
- 2 tbsp vegetable oil
How to make it
- 1Combine the chicken (or pork), garlic, vinegar, soy sauce, bay leaves, peppercorns, and water in a large pot.
- 2Marinate for 30 minutes at room temperature.
- 3Bring to the boil over medium-high heat without stirring.
- 4Once boiling, reduce heat to low, cover, and simmer for 30 minutes (chicken) or 45 minutes (pork) until the meat is tender.
- 5Uncover and increase heat to medium.
- 6Continue simmering, turning the meat occasionally, for 15–20 minutes until the sauce reduces to a glossy, thick glaze that coats the back of a spoon.
- 7In a separate pan, heat the oil over high heat.
- 8Add the cooked pieces skin-side down and fry for 3–4 minutes until the skin is golden brown and crisp.
- 9Return to the sauce and toss to coat.
- 10Discard bay leaves.
- 11Serve over steamed white rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
