In the Philippines, Adobo is a style of cooking that uses vinegar, soy sauce and garlic.
Adobo is popularly regarded as the Filipino national dish. It is prepared by marinating pieces of pork or chicken or a mixture of both in vinegar, crushed garlic, black peppercorns and soy sauce. The mixture is simply simmered until meat is tender and pan-fried to get the desirable crisped edges.
There are many different variations of how to cook here are two ways in which I cook Adobo. Happy Cooking !!!
Chicken - Pork Adobo
- 1/2 kilo pork cut into servings pieces
- 1/2 kilo chicken ( a combination of chicken wings or drumstick)
- 1/2 small garlic head (macerated )
- 1 tsp. peppercorn (crushed )
- 1 tbs salt
- 1/4 tsp. ground pepper
- 1/2 cup vinegar
- 1/2 cup soy sauce
- 1 cup water (enough to cover meat)
- Combine all ingredients in a heavy saucepan
- Cover and simmer until meat is tender. (If the meat is still tough and there is no more stock add 1/2 cup of water and continue simmering)
- When the meat is tender, remove the pork and chicken from the saucepan drain and set aside.
- Put the sauce on a separate pan and set aside.
- On a frying pan, heat cooking oil and brown the pork and chicken on all sides.
- When the meat are all brown, transfer to a serving dish.
- Pour the sauce on the frying pan that you use in fryiing the meat and bring to a boil for a few minutes
- Pour the sauce over the meat and serve.
- Serve hot and eat with plain boiled rice.
Another Recipe For Adobo
This recipe is the basic recipe for Adobo it does not include the frying part method as mentioned above but still taste the same.
1 kg chicken mixed pieces
1/2 cup vinegar
1 whole garlic crushed
2 pieces bay leaves
1 cup water
1/2 cup soy sauce
salt and pepper to taste
1. Marinate chicken pieces in vinegar, garlic, soy sauce, salt and pepper for at least 30 minutes in a bowl.
2. In an uncovered saucepan, boil marinated chicken for at least 10 minutes
3. Add water and bay leaves; boil then let it simmer until sauce thickened or almost dry.
4. Serve with plain cooked rice.
Note: The variations from the basic recipe can be pork, liver or combination of pork and chicken.
You might like these recipes too. . .
- Filipino Recipe - Kare-kare
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- Filipino Recipe - Embutido
A traditional Filipino style meatloaf, wrapped in an aluminum foil and steamed. There are so many ingredients needed and preparation time to make this recipe, but once it is prepared and cooked it can be stored and freeze.
Nievs from Rizal, the Philippines on November 05, 2017:
I love adobo. Not just because it's the Philippines' (unofficial) national dish. Just the smell of it while it's being cooked or served is already appetizing.
A lot of people have said that it gets better by the day, since it is marinated with vinegar which prevents the adobo from spoilage.
johnras on October 05, 2013:
I had the chance to try some Adobo during my trip to Philippines, it was perfect!
vanessa joy on July 13, 2013:
wow it;s nice recepi
Maila Elona on May 28, 2012:
I use calamansi, instead of vinegar whenever I cook my favorite adobo..and everyone in the house loves it..
deee on September 16, 2009:
I like this simple adobo recipe. I'm new to this hubpages. I plan to post recipe for some simple and easy to prepare dishes. Hope you'll visit my hub sometime and be a fun.
rosariomontenegro from NEW YORK on September 01, 2009:
Adobo sounds delicious. Thank you tocaya.
Jack Burton from The Midwest on June 06, 2008:
This looks masarap.
My lovely wife is from the Philippines, and this old farm boy from southern Illinois had to learn to eat a lot of strange food that I had never dreamed existed. Some of it I don't even want to think about. :)
You’re welcome to mouse over to my hub and take a look at how a traditional Filipino recipe is looked at through American eyes.
zylla3philippines from Anaheim, CA on May 25, 2008:
I am not really into cooking and I only survive serving 3 main dishes if I have to host any event: baked chicken, roast beef, and grilled ribs--all speedy 1-shot stop at the oven--then grudgingly throw in vegetable lumpia in the mix.
Adobo is one thing I eat when served but could never get the right mix with vinegar and soy sauce. I don't seem to see the soy sauce in yours though. I don't really try to sweat it out with more than 2-3 simple steps.