informative essay on how to cook adobo

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How to Cook Adobong Manok

Last Updated: February 27, 2024 Fact Checked

This article was reviewed by Jennifer Levasseur . Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 700,425 times.

Adobong manok, or Chicken Adobo, is a popular Asian Filipino cuisine. This delicious and aromatic native dish of the Philippines has been cooked for generations. It can be served atop of rice, with potatoes, or just plain.

Ingredients

• 1 whole chicken, cut into fist-sized pieces
• 1/4 cup soy sauce
• 1 cup vinegar
• 1 tsp sugar
• Pinch of salt and peppercorn
• 3 bay leaves
• 1 cup water
• 1 medium onion, chopped
• 1 head of garlic
• Cooking oil
• Salt and pepper to taste

Cooking on the Stove

• Be careful not to burn the garlic and onion. Use a wooden spoon or spatula to keep the ingredients moving.

• Add more water to the mixture if you think the dish is too dry.

• After 15 minutes, spoon the sauce over the chicken. Let it simmer for the rest of the remaining time.
• If you like your chicken dry, let it simmer for a little longer.

Marinating the Chicken

• Place the chicken in a pan for convenience. You will be using the pan later on to cook.
• If you need to make the adobo in the same day, you can let your chicken marinate for 2 to 3 hours instead. However, it is always best to let your chicken marinate overnight to bring out the most flavour from the dish.

Community Q&A

• Another Filipino dish made with chicken is pininyahang manok, which is chicken prepared with pineapple. Thanks Helpful 2 Not Helpful 1
• Add different kinds of spices to the abodo to create different variations of flavour. Thanks Helpful 3 Not Helpful 6

You Might Also Like

• ↑ https://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe-1955818
• ↑ https://www.kawalingpinoy.com/chicken-adobo/
• ↑ https://panlasangpinoy.com/filipino-chicken-adobo-recipe/
• ↑ https://speedyrecipe.com/chicken-adobo-recipe/#recipe

About This Article

To cook adobong manok, start by cooking garlic and onion in oil over medium heat until it’s golden brown. Next, add chicken, soy sauce, vinegar, pepper, salt, sugar, water and bay leaves and stir it all together. Bring the dish to a boil, then lower the heat and let it simmer for 30 minutes. When the chicken is tender, remove the chicken from the heat and serve it with rice or potatoes. To learn how to make adobong manok using an overnight marinade, keep reading. Did this summary help you? Yes No

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The Ultimate Guide To Cooking Chicken Adobo: An Informative Essay

What To Know

• The foundation of a perfect chicken adobo lies in the carefully chosen ingredients.
• Once the chicken is cooked and the sauce is flavorful, transfer the adobo to a serving dish.
• Yes, chicken adobo can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Chicken adobo, a beloved Filipino dish, tantalizes taste buds with its savory and aromatic flavors. This culinary gem is a staple in every Filipino household , often served during special occasions and everyday meals . Mastering the art of cooking chicken adobo requires patience, precision, and an understanding of its unique ingredients. This informative essay will guide you through the step-by-step process of creating an authentic and delectable chicken adobo dish.

Gathering the Essential Ingredients

The foundation of a perfect chicken adobo lies in the carefully chosen ingredients . You will need:

• 1 whole chicken, cut into serving pieces
• 1/2 cup soy sauce
• 1/4 cup vinegar (white or apple cider)
• 1/4 cup water
• 3 cloves garlic, minced
• 2 bay leaves
• 1/2 teaspoon black peppercorns

Marinating the Chicken

The marinade is crucial for infusing the chicken with flavor. In a large bowl, combine the soy sauce, vinegar, water, garlic, bay leaves , and peppercorns. Mix well. Add the chicken pieces to the marinade, ensuring they are fully submerged . Cover the bowl and refrigerate for at least 4 hours, or overnight for optimal flavor absorption.

Searing the Chicken

Once the chicken has marinated, it’s time to sear it. Heat a large skillet over medium-high heat. Remove the chicken pieces from the marinade and pat them dry. Sear the chicken on all sides until golden brown . This process will lock in the juices and create a flavorful exterior.

Simmering the Adobo

Transfer the seared chicken to a Dutch oven or large pot . Add the marinade and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is cooked through and the sauce has thickened.

Seasoning to Taste

While the chicken simmers , taste the sauce and adjust seasonings as needed. Add more soy sauce for saltiness, vinegar for acidity, or water for dilution. The perfect balance of flavors is subjective, so experiment until you find the combination that suits your palate.

Serving the Adobo

Once the chicken is cooked and the sauce is flavorful, transfer the adobo to a serving dish. Garnish with sliced green onions or fresh cilantro for a pop of color and freshness. Serve with steamed rice, garlic rice , or pancit noodles for a complete meal.

Tips for Perfect Chicken Adobo

• Use high-quality ingredients for the best flavor.
• Marinate the chicken for as long as possible for maximum flavor absorption.
• Don’t overcook the chicken, as it will become dry and tough.
• Adjust seasonings to taste for a personalized flavor profile.
• Serve the adobo with your favorite sides, such as rice, noodles, or vegetables.

Conclusion: The Culinary Legacy of Chicken Adobo

Chicken adobo is more than just a dish; it’s a culinary legacy that embodies the rich flavors and traditions of Filipino cuisine . Mastering the art of cooking chicken adobo not only satisfies your taste buds but also connects you to a vibrant cultural heritage. By following the steps outlined in this essay, you can create an authentic and delectable chicken adobo dish that will impress your family, friends, and fellow food enthusiasts.

What You Need to Learn

Q: Can I use boneless chicken for chicken adobo? A: Yes, you can use boneless chicken . Adjust the cooking time accordingly, as boneless chicken cooks more quickly.

Q: What can I use if I don’t have white vinegar? A: You can use apple cider vinegar or rice vinegar as a substitute.

Q: How can I make my chicken adobo more flavorful? A: Marinate the chicken for longer, use high-quality soy sauce and vinegar, and add additional seasonings such as garlic powder , onion powder, or paprika.

Q: Can I store chicken adobo for later? A: Yes, chicken adobo can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: What are some common side dishes to serve with chicken adobo? A: Popular side dishes include steamed rice , garlic rice , pancit noodles, sautéed vegetables , and lumpia.

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Chicken Adobo- How to prepare in 3 simple steps

Posted on Last updated: May 28, 2020

Categories Main , Main Course , Philipines

Chicken adobo is perfect for anyone who doesn’t want to spend too much time to cook, yet delicious and appeal to everyone. It is likely to be the most popular Filipino dish worldwide. The chicken is braised with soy sauce and vinegar and flavor with bay leaves and other herbs. The recipe attained massive popularity because of its fabulous taste and most of all, quick to prepare.

I made this dish a few years ago and today make it again and improvise it with a few twists. It turned out very well with the perfect balance of saltiness and sourness. This article shows you how to prepare chicken adobo step-by-step in detail.

Note: This post may contain affiliate links. Please read my  privacy policy  for more info. I may receive commissions for purchases made through links in this post.

Chicken adobo is a dish made up of vinegar mixed with soy sauce and garlic. Chicken is then marinated and slow cooked in the sauce. Sometimes other meats are used as well. Chicken adobo is served over rice and eaten on all occasions whether it be at a typical meal or special feasts.

Adobo is so popular in the Philippines that it has unofficially been called the national dish of the Islands.

How to cook Chicken adobo- step by step

1. marinate the chicken for better taste.

You can use any part of the chicken to prepare chicken adobo, but my preferred part is the chicken thigh or leg, bone-in, and skin-on.

I like the texture of dark meat, but you can also use chicken breast meat for sure.  The big difference is if you use any chicken chunks with bone, the bone will release additional flavor to the braising liquid during cooking.  It is the same process happening when we make chicken stock. This process gives you lots of other flavors that you will miss out if you are using breast meat.

I have also seen some recipe includes chicken bouillon into the recipe.  It is not necessary if you are using bone-in chicken chunks. You can immediately taste the difference with the real deal comparing with any artificial flavoring enhancer.

Marinate the chicken chunks

Marinate the chicken with light soy sauce, white vinegar, sugar, and salt for at least two hours to let the flavor penetrate the interior of the chicken chunks.  You may marinate longer than this (even overnight), and there will be even better!

If you intend NOT to marinate the chicken for some reasons, there is a workaround way, although it is not perfect.  First, braise the chicken for a longer time in the following step to let the chicken absorb more flavor from the braising liquid.  Secondly, you can prepare chicken adobo in advance as it can be kept for a few days in the refrigerator. The chicken will continue absorbing the flavor from the braising liquid, and that is why overnight chicken tastes better than the freshly cooked chicken adobo.

The essential seasoning ingredients for chicken adobo is the soy sauce and vinegar.  You will find that the quantity of these ingredients differs significantly from one recipe to another. I use 80ml of soy sauce and 40ml of vinegar for one kg of chicken.  I also have seemed some people use 60 ml of soy sauce and vinegar. Therefore, there is no one fix rule to follow, and it follows what your tastebuds tell you to make your decision.

I use only light soy sauce for this recipe.  Since I pan-fried the chicken first before braising, the color is dark enough and dark soy sauce become unnecessary.  As for the vinegar, I use rice vinegar , but any other white vinegar is just equally suitable.

As for the sugar, some people like to add some brown sugar, but I hardly taste any different from using only white sugar.

2. Pan-fried the chicken and saute the aromatic

Pan-fried the chicken before braising will add a layer of flavor to the chicken due to the Maillard reaction and caramelization of the sugar. This step can create a taste that will not happen no matter how long you braise the chicken.

Next, I will saute the crushed garlic until they turn slightly brown. Sauteeing can make the garlic more aromatic as compared to adding it to the marinade.  

When the garlic starts to turn slightly brown, add the ginger and diced onion and continue to sweet it until translucent.  

3. Braise the chicken

Next, add the pan-fried chicken back to the pan. And the remaining steps are straight forward.

• Add the remaining ingredients and return the marinade to the pan.
• Braise the chicken over low heat for ten minutes, and then turn the chicken over for another ten minutes.  
• Put the lid on while braising the chicken and there is no need to add water.

When it is done, do a final taste test . You still can adjust the saltiness, sourness, and sweetness at this point.  Some people prefer to cook it down to become a thick sauce, and others would prefer to be more diluted and drizzle it on to steamed rice.

Note: If you like braised chicken like this recipe, please check out another famous braised chicken recipe called Three Cups Chicken which I published recently.

The Origin Of Adobo Chicken

The name “adobo” is obviously of Spanish origin . However, the dish goes back far before the Spaniards took control of the islands. The indigenous population had been making adobo sauce for quite some time before Spanish colonization.

The method to cook chicken adobo dates back to the “classic” period of the Philippines (between 900 and 1500). The original name of the dish, however, has unfortunately been lost over time and even the native population of the Philippines refers to the dish as adobo.

It seems that the recipe resulted from the practice of preserving meat with vinegar and salt for it to keep longer. It keeps for a long time even without refrigeration. With time soy sauce was introduced by the Chinese and it found its way into the adobo sauce.

In the sixteenth century when the Spanish colonized the Philippines, they discovered this delicious process of cooking and liked it enough to name it and write about it. The name they chose, adobo, basically means marinade . However, this form of marinating is quite different from the traditional Spanish “adobo.”

Chicken Adobo is a versatile dish

The traditional way of preparing chicken adobo was to simmer the chicken in a clay pot using just the right mixture of vinegar, crushed garlic, soy sauce, bay leaves, and peppercorns. It is more common in our days to use a metal wok or pan. However, some still use clay pots over coals.

Even though the basic idea seems simple, there are many recipes and variants of the sauce. Many Filipino women pride themselves in their “superior’ way of preparing the dish. Many times different members of the very same household will have their own “tricks” on cooking a “better” adobo.

Type of vinegar . The main ingredient is always vinegar. However, the type of vinegar may often change.  In the Philippines coconut vinegar, cane vinegar, and rice vinegar can all be readily found, and use to prepare chicken adobo.

Type of meat. You can pork, beef or even duck in replace of chicken.  It also has a side margin to play with, i.e., varied the amount of each seasoning ingredients to create the taste you like.  

Vegetables. Some recipes even include items like potatoes, carrots, and pineapples and you can see how versatile this dish can be!

Most of all, you can make chicken adobo in advance, keep in the refrigerator a few days which make it perfect for party and picnics.

Different ways to cook chicken adobo

There is a version of chicken adobo that does not use soy sauce and therefore does not take on a black flavor. This variation is often referred to as adobong puti or white adobe. This version is considered the closest to the original recipe before the Chinese introduced soy sauce.

Some choose to use other ingredients, such as hot peppers, red peppers, onions, olive oil, potatoes, or even pineapple for chicken adobo. Some prefer to brown it in the oven before serving it, others deep fry it or grill it. The browning that results does improve the dish.

Chicken adobo from different regional areas has its uniqueness. For example, in the Zamboanga, Luzon, and the Muslim regions it is common to cook it with coconut milk. In Cavite, they even add mashed pork liver! In the Laguna region turmeric is used, this gives the plate a yellow color.

Chicken Adobo Recipe

Chicken adobo is the most popular Filipino dish worldwide. It is braised with soy sauce and vinegar and flavor with bay leaves and other herbs. Learn to make it in 3 simple steps in this recipe.

Ingredients

Marinade the chicken.

• 1 kg of chicken
• 40 ml of rice vinegar
• 80 ml of light soy sauce
• 30 g of sugar
• 10 g of salt

Other ingredients

• 6 cloves of garlic crushed
• 100 g of onion, cut to small pieces
• 10 g of ginger, cut to thin slices
• 1 dry chili
• 4 bay leaves
• 1 tbsp of black peppercorn
• 50 ml of vegetable oil

For garnish

• Spring onion

Instructions

• Marinate the chicken with the Marinade as shown in the ingredient list above. Marinate for two hours or longer.
• Heat the oil in the wok. Saute the crushed garlic until slightly brown.
• Add onion and ginger until fragrant.
• Put in marinated chicken and brown both sides, about five minutes.
• Pour in the remaining marinate int the wok and add some extra water.
• Add the red chili, bay leaves, and black peppercorns.
• Simmer the chicken for about 20 minutes or until the internal temperature reaches 160 degree Celsius. Flip the chicken over for even cooking.
• Season the Chicken based on the amount of sauce.
• Once it is done, remove the chicken from the wok and place it on a serving plate.
• Heat the remaining marinade in the wok until it becomes slightly thickened.
• Pour the sauce over the chicken.
• Garnish with spring onions and red chili

If you encounter any audio / visual problem of viewing this video, you can view it from YouTube by clicking this link, which will open in a new tab.

Nutrition Information:

This data was provided and calculated by Nutritionix on 5/11/2019

Things that you may need for Chicken Adobo

You may need the following items to prepare this recipe.

Cooks Standard 02591 Flat Bottom with Lid 11-Inch Hard Anodized Nonstick Wok Stir Fry Pan, Black

Nonstick performance for easy food release/tossing, cleaning, and allows for healthy cooking Tempered glass lid to view food; wide and deep to hold a large amount for multiple uses

Lee Kum Kee Premium Light Soy Sauce - 150ml (5.27 fl oz)

150ml. Lee Kum Kee.

Heinz Distilled White Vinegar, 64 oz

Collected through selective boiling and condensation from a fermented mixture of American-grown corn and clear water. Just the right amount of acidic (5%) for canning and pickling.

Clay Curry Pot - Large - 9 Inch

Traditional Indian Clay Curry Pots from India. Hand made with 100% lead free unglazed clay Great for Making traditional fish curry. Make sure to buy from Ancient.Cookware to ensure quality.

Tuesday 13th of October 2020

This filipino dish recipe brings back memories of my grandma who used to make delicious adobo whenever we went to their house.

Arpita Patel

Saturday 18th of April 2020

I saw this recipe on pinterest and followed the link here. The presentation was lovely and wanted to make something new for neighbors, one of whom is filipino. It was a hit! Really wonderful flavors served with a side of roasted brussels and a nice cucumber dill salad for something light. Thanks so much will definitely be adding to my go to recipes

Sunday 19th of April 2020

Hi Arpita, Thank you so much for trying this recipe and great to know that you and your neighbor love it. Cheers! KP Kwan

Friday 3rd of June 2016

Hi, this is KP Kwan. I am happy to see you at this comment area, as you have read through my recipe. I am happy to reply any questions and comments as soon as possible.

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Fork & Spoon

Filipino Recipes and More

The Best Adobong Manok Recipe (Filipino Braised Chicken Adobo)

April 30, 2020 · Last Modified: March 2, 2022

If you were to ask anyone if they knew a Filipino dish, it would be this one. Adobong Manok (Chicken Adobo) is a dish that is foundational in Filipino cuisine.

Adobong Manok, or chicken adobo, is a soy sauce and vinegar braised chicken dish. This dish has heavy garlic flavors and an incredible amount of umami. It is typically served with rice and vegetables.

This recipe is our personal version of Adobong Manok. Since it’s very cost-effective and easy to batch, this dish is great for everyday meal prepping or feeding large families. This is a recipe that you need to save in your cooking arsenal.

Keep reading for the recipe!

This post may contain affiliate links. Please read our disclaimer policy for details. As an Amazon Associate we earn from qualifying purchases.

History and Culture of Adobong Manok (Chicken Adobo)

Chicken adobo is the “unofficial” national dish of the Philippines. Chicken adobo is special because its roots are traced back to indigenous Philippines. It also highlights star ingredients of Filipino cuisine – soy sauce, vinegar, garlic, and bay leaves.

You’ll see adobo made in numerous variations with countless ingredients, toppings, or sides.

Nearly every region, as well as individual families, have their own unique take on the dish. Some people use orange juice, sprite, coconut milk, or some other “secret” ingredient that’s been kept in their family for generations!

We don’t know any person who cooks adobo the same as another. 

How to eat Chicken Adobo

To eat chicken adobo, serve with white rice and grilled or steamed vegetables.

A very common way to eat adobo is to take some sauce and pour it on top of white rice. Some prefer to add just a little sauce to the rice, others prefer to generously pour sauce on top until it’s soupy.

Use a fork and spoon to cut the chicken, then push everything onto your spoon so you’ll get chicken, rice, and sauce in every bite.

Eating chicken adobo with fresh sliced bananas is something very special that Noelle’s family does (to our knowledge).

To this day, we don’t know any other Filipinos who eat adobo this way. We asked Noelle’s lola (grandmother) why we eat it this way, and she explained that it’s because she grew up in the region of Pampanga, where they always ate banana slices with their adobo.

We’ve tried researching and asking around to learn more, but have not found any info to confirm that this is really a Kapampangan way to eat adobo. If you know anything about chicken adobo with banana, please let us know in the comments or DM us!

That being said, we encourage you to give banana a try. It gives a sweet contrast to the savory chicken, and it truly is something we personally love and recommend!

Perfect Pot by Our Place

Before we get into the recipe, we’d like to give a shoutout to one of our sponsors, Our Place ! They recently launched the Perfect Pot – a pot that’s thoughtfully designed to multifunction for boiling, roasting, steaming, straining, and dutch oven!

Its lightweight and large capacity makes this pot very homecook friendly. Additionally, we actually like to travel with this pot when going on big family trips or camping.

We used the Perfect Pot to cook our adobo! Even with the family-sized serving we cooked for ourselves, the Perfect Pot had no problem holding everything and still with room to spare. And of course, the adobo turned out delicious!

Shop the Perfect Pot now at Our Place!

Ingredients

• 5 cloves garlic sliced or whole
• 1 cup white onion sliced
• oil for the pan
• 5 lbs chicken thigh or drumsticks with bone and skin
• 1 cup low sodium soy sauce
• 1 cup white cane vinegar (datu puti)
• 1 tbsp brown sugar
• 1 tbsp black peppercorns whole
• 1 cup water
• 3 small bay leaves
• fried garlic
• green onion
• steamed or grilled vegetables
• fresh bananas sliced

Datu puti is a brand that produces Filipino white cane vinegar. Regular white vinegar is also fine, but we recommend sticking to Filipino ingredients due to a slight difference in taste.

Filipino soy sauce and white cane vinegar are often sold in a combo pack, which is perfect for making adobo. You can find them at local asian grocers or here on Amazon !

Prepare the braising sauce

• In a mixing bowl, combine onion, garlic, soy sauce, vinegar, water, peppercorns, and bay leaves. Stir well and set aside.

Prepare and sear the chicken

• Wash the chicken thoroughly with water. Set aside.
• In a pot, saute garlic and onion with some oil. Once fragrant, add chicken pieces. Cook on medium-high until the chicken has a seared skin. To prevent overcrowding, use an extra pan or cast iron to sear more chicken.

Braise the chicken adobo

• Once all the chicken is seared, place them all in the pot. Add sauce mixture.
• Bring the pot to a boil then adjust the heat to maintain a low boil.

• Cover and let it braise for at least 1 hour. Stir occasionally and skim off excess fat. If you want a thicker sauce, braise for up to 2 hours.

• Top with fried garlic and green onions. Serve with rice, steamed or grilled vegetables, and fresh banana slices. Pour some of the adobo sauce on top of the rice.

Tips on cooking Chicken Adobo

• Although not required, the longer your cook time, the thicker the sauce will be.
• To lower the fat content for a slightly healthier dish, remove half of the chicken skins before cooking. You can also skim off the fat during braising.
• For slow cooking, cook on low for 6 hours.

Final Thoughts

When you think about Filipino food, this dish is often what comes to mind. The ingredients are very affordable and convenient to cook in large portions, so you can use this recipe to feed you and your loved ones.

Chicken Adobo (Adobong Manok)

• Our Place Perfect Pot
• mixing bowl(s)
• cast iron pan
• 5 cloves garlic sliced or whole
• 1 cup white onion sliced
• oil for the pan
• 5 lbs chicken thigh or drumsticks with bone and skin
• 1 cup low sodium soy sauce
• 1 cup white cane vinegar (datu puti)
• 1 tbsp brown sugar
• 1 tbsp black peppercorns whole
• 1 cup water
• 3 small bay leaves
• fresh bananas sliced

Instructions

• Wash the chicken thoroughly with water.
• Top with fried garlic and green onions. Serve with rice, steamed or grilled vegetables, and fresh banana slices. Pour some of the adobo sauce on top of the rice.

Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0

More Recipes You’ll Love

References & Further Reading

https://theculturetrip.com/asia/philippines/articles/a-brief-history-of-adobo-the-philippines-national-dish/

https://en.wikipedia.org/wiki/Philippine_adobo

Editor’s note: This post was originally published on April 30, 2020. It has been updated with content and images on November 9, 2021.

Posted By: Noelle Noriesta · In: Main

About Noelle Noriesta

Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. -- Read more about me

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10 Different Kinds Of Adobong Manok You Can Make

• BY: Roselle Miranda
• December 4, 2023

Updated on December 4, 2023 by Camille Georgia Uy.

Soy sauce ,  vinegar ,  garlic , black peppercorns, bay leaves, and chicken . These six main ingredients transform into a dish so powerfully flavorful, it’s the most common way to cook the Filipino  adobo .

Even with just these six ingredients, the amounts of each of these instantly make it different from one household to another. Jack up the vinegar for a more tangy and sour version or lessen the vinegar to let the umami-packed savoriness of the soy sauce shine. Simmer it with enough water to cover the meat or braise in it as little liquid as possible for drier version. You can even cook it halfway in between a version with so much water it’s almost a soup or fried until crisp to one that’s halfway between the two versions, a version that allows what little flavorful sauce is left to coat each succulent chicken piece.

There is  a formula to make a great tasting  adobo   but since every Filipino household cook has an opinion on how they make their kind of  adobo  recipe, the formula is really just a guide on how much to add before you can tweak it with more of one ingredient and less of another.  

Make These Different Kinds of Filipino Chicken  Adobo or  Adobong Manok Recipes:

1 classic chicken and pork adobo recipe.

The five ingredients in this dish shine in this classic rendition of what a Filipino adobo should be. This chicken and pork adobo recipe is a combo to help you satisfy both kinds of meat eater.

Chicken and Pork Adobo Recipe

Classic Chicken and Pork Adobo

2 classic chicken adobo recipe.

If you either don’t have pork or are not a fan of the red meat, this chicken adobo recipe lets the chicken be the star of the meal. No surprise ingredients, just all super flavorful.

Recommended Videos

Chicken Adobo Recipe

3 rosemary and balsamic chicken adobo recipe.

Taking the gourmet route to the adobo can be as fancy as using some herbs, spices, and sauces that are similar but not that too exotic to our palates. In this rosemary and balsamic adobo recipe , the rosemary is a fantastic herb that complements the bay leaf you normally add to your adobo while the balsamic vinegar adds a sweetness along with its tang that is lacking in the sometimes harsh flavor of our local coconut vinegar.

Rosemary and Balsamic Adobo Recipe

4 yellow chicken adobo recipe.

Also known as the adobong dilaw because of one of the main ingredient, this classic yellow chicken adobo dish from the south is common in those areas where fresh turmeric or luyang dilaw are plentiful. This brilliantly golden spice is responsible for giving what could normally be an adobo sa gata recipe its sunny yellow hue.

Yellow Chicken Adobo (Adobo sa Dilaw) Recipe

5 adobo sa atsuete recipe.

Another adobo that takes its common name from the color of the dish, this adobo sa atsuete is also known as the red adobo because of the use of the atsuete or annatto seeds that dye the sauce a warm brick red or orange-red color. The seeds do little other than color the dish, but even you have to admit it’s a sight more appetizing than the all brown hue adobo is normally associated with which might explain the creation of this particular adobo recipe.

Adobo sa Atsuete (Red Adobo) Recipe

6 adobong manok sa gata recipe.

Soy sauce, vinegar, and coconut milk are all Asian ingredients that are common in the Filipino kitchen. These three marry to make this creamy  yet still powerfully adobo-flavored adobo sa gata recipe  that many of us like to do when we’re tired of the same old flavors and want a not too big a change in our favorite adobo recipe.

Adobong Manok Sa Gata Recipe

7 adobong manok sa gata at piña recipe.

If you love the adobong manok sa gata recipe, then you’ll love this adobong manok sa gata at piña recipe tweak that takes that twist even further. This doesn’t just give you the creaminess from the gata but also adds some tangy sweetness from the piña or pineapples as well.

Adobong Manok Sa Gata At Piña Recipe

8 inigang adobong manok at baboy recipe.

This inigang adobong manok at baboy recipe with both chicken and pork is the less saucy version of the classic adobo recipe. Essentially a dry adobo, the meat is tenderized and simmered in the sauce before being taken out and fried which helps lock in soy sauce and vinegar flavors you love. If you like your adobo on the dry side, this is the adobong manok version to try.

Inigang Adobong Manok at Baboy Recipe

9 adobong atay ng manok recipe.

Not all adobo are made with the meaty chunks of the chicken. Making this adobong atay recipe is a great way to make the atay at puso or the liver and heart of the chicken more delicious! Anyone who loves the creaminess of the chicken liver and meatiness of the chicken heart will adore this classic preparation.

Adobong Atay Ng Manok Recipe

10 crispy fried chicken adobo recipe.

Who doesn’t love crispy fried chicken ? We sure do and this is one fried chicken recipe that pushes the flavors of the Filipino adobo straight into this Western culinary invention. While brining and marinating meats are not uncommon for fried chicken recipes, the chicken pieces of this crispy fried chicken adobo recipe are treated as if it’s going to be a classic chicken adobo recipe first in an adobo marinade before being tossed in seasoned flour and fried to crispy perfection. Every bite is into a crispy fried chicken piece bursts with adobo flavors from the marinated meat.

Crispy Fried Chicken Adobo Recipe

How many other ways can you think of to make your  adobong manok  recipe a more appetizing and delicious one? These recipes are just the beginning of recipe tweaks you can make to your chicken  adobo  recipe to make it that much more delicious and appetizing.   

Here Are More Lessons on Adobo :

Adobo Fried Rice Recipe

Sprite Adobo Recipe

Adobo Recipe With Pork and Beans

Pork Bulalo Recipe

Don’t Miss The McSpicy Wings & The Sprite Peachee Fruit Fizz From McDo

Chicken Pares Recipe

Chicken Sandwich with Pesto Mayonnaise Recipe

5 Ways To Use Queso De Bola In Your Recipes

White Chocolate and Mocha Panna Cotta with Coffee Jelly Recipe

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How to Cook Adobo

Last Updated: October 11, 2022

This article was co-authored by wikiHow Staff . Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. This article has been viewed 476,072 times.

Every country has its favorite comfort food, and for the Philippines, that would have to be adobo, served over steamed rice. Adobo is a salty, savory stew, prominently flavored by soy sauce, bay, and peppercorn, and made tangy with the addition of vinegar. Every Filipino household has its own way of making adobo, but here’s some tried and tested ways to do it.

Ingredients

Pork adobo (adobong baboy).

• 2 lbs/900g pork loin, cut into 2 inch (5.1 cm) cubes
• 2/3 cup soy sauce
• 2/3 cup vinegar
• 10 cloves of garlic, peeled and crushed
• 1 tsp crushed black peppercorns
• 1 onion, peeled and quartered
• 1/2 tsp sugar, or to taste
• steamed white rice (to accompany the adobo, if desired)

Chicken Adobo (Adobong Manok)

• 2 lbs chicken (drumsticks, thighs, or a whole chicken, cut into serving pieces)
• ½ c vinegar
• 3 tbsp soy sauce
• 1 tbsp minced garlic (about 2 cloves)
• 2 bay leaves
• 1 tsp crushed peppercorns
• Salt, to taste
• oil, for frying

Squid Adobo (Adobong Pusit)

• 2 lbs small squid ( about 3” in length)
• 2 tbsp minced garlic
• 3 tbsp white vinegar
• 2 tbsp sugar
• 2 tbsp oil for frying

• If you want a smoother sauce, strain it with a strainer.
• If desired, skim any excess fat from the top with a cold spoon or a fat separator.

• If you prefer a thinner, less salty sauce, add a little water and reheat.
• For a thicker sauce, heat the sauce on medium-high heat until it is reduced to your desired consistency.
• Stir occasionally, making sure not to let the sauce burn on the bottom.

• Do not remove the ink sac, as this will add flavor.
• To see how to prepare squid, see this guide. However, since these are very small squid, it's not necessary to cut them up so much.
• Frozen squid can be used if fresh squid is not available.

• Mix to combine all the ingredients and coat the squid thoroughly.
• Cover the pot, but leave the lid ajar to let some of the steam escape.

• Move the squid around the frying pan, pushing on them gently to make sure all the ink sacs are broken.
• The squid should be tender, so watch carefully to make sure the squid doesn’t overcook.

Expert Q&A

• Oyster sauce and Vinegar, lemon or calamansi juice can also be added to vary the flavor. Some people even use cola to sweeten the sauce. Thanks Helpful 6 Not Helpful 1
• Nearly any meat, fish, or vegetable can be made into adobo. Chicken and pork meat can also be combined to make a chicken-pork adobo. Thanks Helpful 6 Not Helpful 1
• There is no single “correct” way to make adobo. Feel free to experiment! Thanks Helpful 6 Not Helpful 2

Things You'll Need

• Cutting board and knife
• 4-1/2 qt cooking pot with heavy base and lid.
• Large frying pan (Chicken and squid)
• Stirring utensil

You Might Also Like

• ↑ http://www.filipinorecipesite.com/filipino-adobo-recipe/chicken-adobo-ii.html

About this article

To cook adobo, start by adding meat, soy sauce, vinegar, garlic, bay leaves, onion, sugar, and pepper to a large pot. Then, cover the pot and bring everything to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let the ingredients simmer for 30-45 minutes, or until there's little to no liquid left in the pan. Stir the adobo occasionally while it's simmering so the meat doesn't stick to the pot. After the adobo is done cooking, turn off the heat and serve. To learn how to adjust your recipe if you're cooking with pork, chicken, or squid, keep reading the article! Did this summary help you? Yes No

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How To Cook The Best Adobong Manok sa Buko

April 30, 2020 by Eat Like Pinoy Leave a Comment

Adobo is the quintessential dish of the Philippines. Unofficially hailed as the nation’s national food, this recipe continues to win the hearts, not just of the Filipinos but foreigners as well. Despite the simple components of this dish, the flavors’ complexity tickles the palates and curiosity of anyone who takes a bite of this dish. 

And because of its fame, more than a few Adobo variants are found anywhere in the country. One of which is the recipe that we will be sharing with you in this article. An adobo that will trigger your palate’s curiosity because of how impressive the added ingredient is. 

So let’s not prolong this chit-chat, and let’s dive straight ahead and share with you the things you need to know in cooking the Best Adobong Manok sa Buko, which is sure to be a hit for your family. 

What is Best Adobong Manok sa Buko

Everybody knows what Adobo is. This unofficial national dish of the Philippines is a simple stew made from any kind of meat you can think of. The sauce is made from a mixture of vinegar, soy sauce, bay leaves, pepper, and garlic, which also serves as a marinade. Each region in the country has their variant of adobo: some prefers to dry out the sauce (adobong tuyo), while others prefer to include the marinade while simmering to use it as the sauce (adobong may sabaw). 

And Adobong Manok sa Buko is a creative take on the classic Filipino favorite. Coconut trees naturally dot the Philippines’ landscape, and this tree, dubbed as the tree of life, is beneficial from roots to fruits. Many dishes and delicacies that Filipino cuisine offers include a coconut product, most commonly coconut milk. However, we’ll use coconut meat to add a hint of sweetness and texture to the dish for this adobo variant. 

Coconut meat, especially the meat gathered from a young coconut, is naturally sweet and tender to the bite. Often people use the meat as a filling for Buko Pie (coconut custard pie), which is a reasonably popular treat, especially in the provinces. Those are why buko or coconut meat is added to Adobo, for that hint of sweetness, which will highlight the dish’s savory taste. 

Historically speaking, Adobo came from the Spanish term, Adobar, which means to marinate. Our ancestors marinade their meat using the vinegar made from coconut sap or palm to prolong their foods’ shelf life in the olden days. This is the method that the Spaniards chanced upon, and hence the term adobo was born. The soy sauce was added to the dish, which gives the dish its signature caramel color. 

Ways to Cook Adobong Manok with Coconut Milk

Adobong Manok sa Buko can be cooked in many ways, making it a very versatile dish. And suppose you happen to have the convenience of owning a few modern kitchen cookware. In that case, you’re in luck because we have a list of other cooking methods for this unique adobo variant using the modern cooking appliances that you may have. 

Pressure Cooker

The pressure cooker is the cook’s friend who does not have the luxury of time waiting for food to tenderize slowly. This piece of cooking equipment allows to quickly tenderize tough cuts of meat for almost half the time when using regular cooking pots. 

This happens because the pressure cooker’s pressure build-up forces the water to go beyond its typical boiling point: this creates an environment inside the pot hot enough to tenderize meats faster. And it also locks in the flavor inside the ingredients since there’s no way for them to escape. 

Follow the recipe as you would typically cook Adobo. You can also use the pressure cooker to saute the ingredients: proceed with the steps as the recipe instructs. Once the ingredients are adequately cooked, and the flavors come together beautifully, that’s the time to put on the pressure cooker’s lid and cook the Adobo for about 30 minutes. 

Make sure that you’re able to cover the lid securely to avoid any untoward incidents. 

The stovetop is the preferred cooking method for most home cooks as they are readily available and more affordable than most modern cooking types of equipment. And most Filipino kitchens rely on using this cooker because of how economical it is. 

The regular or typical pans can be used for cooking using the stovetop. There’s no need for fancy cookware, just the regular ones that you may have at home. You can use either the gas-powered stovetop cooker or the electric-type one. Both use the same principle of direct heat coming from the conducting metals or the burner, placed on top of the stovetop. 

Proceed with sauteing the ingredients together using a heavy-bottomed pan; this way, the pan can distribute the heat evenly across the surface. This ensures that all the ingredients are cooked adequately. Another option is to use a non-stick pan to prevent the components from sticking to the bottom. 

Instant pot

The instant pot is very versatile cookware: this piece of kitchen equipment can do the functions of multiple cookwares by merely toggling the buttons dedicated for specific cooking needs. You can use this cookware for steaming foods, fried dishes, simmering, and its essential function of pressure cooking foods. 

The instant pot is the upgraded version of the regular pressure cooker: both utilize the pressure build-up to cook and tenderize foods much quicker. Without prejudice to the other available cooking appliances you might have at home, the instant pot is an all-in-one cooker. 

Saute the needed ingredients using the instant pot: make sure to change the cooker’s saute settings. After sauteing everything, that’s the time to switch the instant pot setting to pressure cook for about thirty minutes. The cooker’s timing mechanism will automatically stop the cooking process once it reaches the specified period. 

Slow Cooker

The slow cooker, or most commonly referred to as the crockpot in most parts of the world, uses a controlled, low-temperature setting to simmer food. This allows for the ingredients’ flavors and juices to naturally come out and blend to form a flavorful sauce. 

The low heat also prevents the components from burning, thus preserving the natural tastes of the ingredients. 

The slow cooker uses conduction of heat from the plates placed at the bottom of the cooker. This transfers the heat evenly across the cooker’s surface: this ensures that each piece of ingredients is cooked adequately. 

Simply saute the ingredients first to draw out their flavors and mix-in into the sauce. Once you’re sure that they are cooked, that’s the time to change the slow cooker’s settings to your preferred time setting. The low setting will cook the food for about four to six hours, while it will take around two hours on high. 

This will give you more time to do other things while waiting for the Adobong Manok sa buko to cook thoroughly. The slow cooker will automatically stop cooking once the desired time is reached and switch to keeping the food warm. 

Other Delicious Variants

This adobo variation is so unique and flavorful; that there are also variations done to it. 

This is proof that Adobo, whatever variant it might be, is truly a versatile dish. We also made a list of a few other variants of this lovely and savory dish to give you some idea. 

Spicy Adobong Manok in Buko

Spicy foods always excite the palates. The heat and the kick it gives makes you want to eat more of it, especially when partnered with a plate of warm rice. This is the combo that Filipinos crave each time. 

And Adobong Manok sa Buko can be made even better by adding some kick to it. The contrast of sweet, salty, and spice is sure to make you ask for seconds. You can use whatever kind of chili that you love: you can use the red chilies for a more intense kick of green chilies for a milder heat. The heat level is always up to your liking. 

For this variant, just follow the instructions as the recipe states. If you want to extract all the spice from the chilies, finely chop them and include them while sauteing the aromatics. This will allow the capsaicin from the chilies to blend in with the rest of the ingredients. 

If you’re not that fond of really spicy food, you can opt-in for chili powder if you’re just after the hint of heat. Or paprika for a milder intensity. 

White Adobong Manok in Buko

Adobo dishes are known for their signature caramel brown color, which makes them delicious. It also gives the dish its distinct savory saltiness because of the soy sauce. But there’s another variant of Adobo, which closely resembles the traditional way of cooking it. 

This version is called the White Adobong Manok sa Buko ( or more commonly referred to as the Adobong Puti or White Adobo). For this variant, the soy sauce is omitted from the list of ingredients. Instead of soy sauce, rock salt is used as a substitute to provide the needed saltiness. 

The process for cooking this Adobong Manok sa Buko variant is pretty simple, and you only need to omit the soy sauce from the standard components. For fuller flavor, we recommend that you lightly fry the chicken first to draw out its flavors. Then proceed with your usual way of cooking Adobo. 

White Adobong Manok in Buko with Coconut Milk

Coconut milk is a staple addition to Southeast Asian cuisine. It gives the dishes a distinct richness and makes the sauce even richer by providing some sweetness hints. It also helps thicken the sauce, making any dishes even more delightful. 

There are a few options that you can choose from for coconut milk. There’s always the freshly grated and pressed coconut milk straight from the market. Or you can use the powdered form if you’re in a hurry: and there’s also the canned coconut milk, which you can store pretty much longer than the other two options. 

Cook the Adobo the typical way, by sauteing the aromatics first. Once they give off that aromatic smell, that’s the time to mix in the chicken parts. Allow the chicken some time to draw out its natural oil: the chicken’s skin contains the most flavors’ concentration. 

Once the flavors are well concentrated, put in the coconut milk and simmer the mixture for about 10 minutes or until the chicken parts are tender. Make sure to set the temperature to a medium setting to avoid overcooking the milk. 

Trivia 

Our ancestors traditionally cooked Adobo in clay pots or palayok. And they are already cooking this recipe even before the Spaniards come to our shores. At the same time, buko or coconut is one of the most useful trees that grow in the country. 

Every part of this tropical tree can be used for many purposes. The trunk can be used for building houses: other people use the leaves for making brooms and roofings. And the fruit is consumed for food. 

And because of the status of Adobo, and Adobong Manok sa buko in particular, the accumulation of knowledge to cook this recipe better is immense. So allow us to give some of the time-tested kitchen tips in cooking this recipe. 

• When using chicken for adobo, make sure to fry the chicken parts first to draw out its natural oils. This will also give the chicken a delicious charred look. 
• Marinate the protein for about half a day to let the flavors seep into the meat’s fibers. 
• Add a tablespoon of sugar to the sauce when you’re already simmering the Adobo. This will highlight the overall taste of the dish. 

Troubleshooting

Kitchen mishaps are sometimes unavoidable, and because of that, we already made a list of troubleshooting steps that you can take if you ever encounter cooking Adobong Manok sa Puti. 

• If the sauce is salty, adding sugar will neutralize that problem. 
• Add cornstarch slurry if the sauce is too runny; this will help thicken the sauce. 
• Simmer the mixture for five more minutes if the coconut meat is still a bit tough. 

Best Serve With

Adobong Manok sa Puti will always be the right partner with rice. But there are also many flavorful dishes that you can pair with this savory recipe that will make your dining experience even better. 

• Taco Fried Rice

This flavorful Mexican inspired dish is a fitting partner for the equally tasty Adobo recipe. The sauce will complement the aromatic taste of the fried rice. 

This dish is a fusion of two different recipes: puto or rice cake of the Philippines, and siopao or meat bun of the Chinese. This meaty and sweet snack is a reasonably popular street food among the working class. The saltiness of the adobo is an excellent contrast to the sweetness of the puto. 

Bringhe is the Filipino take on Paella, a classic Spanish rice recipe. This tasty recipe is the best canvass for our savory chicken recipe. The complexity of flavors makes them the perfect combo. 

Traditional dishes like adobo are sometimes overlooked because of how familiar we are with them. But for a great cook, every dish and recipe is of equal importance. And we believe you are that cook, so we also know that the information we have here will be beneficial for you, especially in cooking Adobong Manok sa Buko. 

The journey of learning in cooking is endless, so every opportunity for improvement is a chance for you to become a better cook. So keep learning, exploring, and innovating! Until next time, happy cooking!

For more delicious recipe, visit Eat Like Pinoy !

Best Adobong Manok sa Buko Recipe

Ingredients.

• 2 lbs Chicken sliced into cubes
• 1 cup Chicken broth
• 8 cloves Garlic
• ¼ cup Green onion sliced into small pieces
• 1 teaspoon Whole peppercorn
• 2 pcs Bay leaf
• 3 tablespoon Soy sauce
• ¼ cup Vinegar
• ¼ cup Cooking oil
• 2 cups Coconut juice

Instructions

• In a bowl, combine chicken, soy sauce and vinegar. Marinate for at least 30 minutes.
• Heat oil in a pan. Saute onion and garlic.
• Once onion softens, add marinated chicken. Saute until light brown.
• Pour remaining marinade, and then add whole peppercorn, dried bay leaves, and buko juice. Let boil.
• Adjust heat to between low to medium and continue to cook for 15 minutes.
• Add green onions. Cook for 5 minutes.
• Transfer to a serving plate. Share and enjoy!

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How to cook adobo.

Adobo is a classic Filipino dish that has become popular in many parts of the world. It's easy to make but can be hard to perfect. If you're looking for a delicious and hearty meal that's sure to impress family and friends alike, then learning how to cook adobo is the way to go! This article will provide you with all the tips and tricks you need to make this savory dish like a pro.

The first step in making adobo is choosing the right ingredients. You'll want to use high-quality meat or poultry for your dish, as it will make all the difference in terms of flavor and texture. Once you've selected your protein, you'll want to pick out some aromatics such as garlic and onions, as well as seasonings like bay leaves, peppercorns, and soy sauce. All these flavors will combine together to create a singularly delicious dish!

Finally, it's time to get cooking! With a few simple steps and some patience, you'll have an amazing adobo on your table in no time. Get ready for tender meat steeped in an intensely flavorful sauce - it's sure to be an unforgettable experience! Stay tuned for detailed instructions on how to cook adobo right at home.

Adobo is a traditional Filipino dish that has been around for generations. It is typically made with pork, chicken, or beef marinated in a sauce of vinegar, soy sauce, garlic, and black pepper. The particular ingredients used vary from region to region, but the end result is always a flavorful and savory dish.

The process of making adobo is fairly simple. You start by marinating your meat in the mixture of vinegar, soy sauce, garlic, and black pepper for about an hour. During this time, you should also prepare the other ingredients such as onions and bay leaves if you are using them. Once everything is ready to go, you can add the marinated meat to a pot and cook it over medium heat until it becomes tender.

Once the meat is cooked through and tenderized, you can adjust the flavor of the adobo with additional seasonings such as salt and pepper to your own tastes. Depending on how much liquid was added during marination, you may need to reduce some of it down before serving. Adobo makes a great addition to any meal or is enjoyed as an entrée on its own!

History Of The Dish

Adobo has a long and rich history in many parts of the world, including the Philippines. It is thought to have originated in Spain and then spread to the New World, where it became popular in Mexico. The dish was later brought to the Philippines by Spanish colonizers.

In Philippine cuisine, adobo is often made with pork or chicken, but other meats such as beef, goat, and fish can also be used. Vinegar, soy sauce, and garlic are usually added for flavor, and other seasonings such as bay leaves or peppercorns may also be included. The mixture is then simmered until the meat is cooked through and tender.

Adobo has become a beloved staple in Filipino cuisine over time, with different regions having their own variations of the dish. In some areas of the country, coconut milk or turmeric may be added for flavor while others may use different types of vinegar such as cane vinegar or white wine vinegar. No matter how it's prepared though, adobo remains a popular dish throughout the Philippines today.

Traditional Ingredients

Traditional adobo dishes use an array of ingredients, including:

• black peppercorns
• and sometimes even a bit of sugar

These ingredients are all staples in Filipino cuisine and come together to create a savory flavor profile.

When making adobo, it's important to remember that the key ingredient is garlic. Garlic should be the star of any adobo dish, as it helps to balance the acidity of the vinegar and soy sauce.

Additionally, black pepper adds heat and spice while bay leaves to infuse the dish with a subtle smokiness. The combination of these flavors creates something truly special – an umami-rich dish that will tantalize your taste buds!

Finally, some people like to add a touch of sweetness to their adobo by adding a bit of sugar or honey. This is entirely optional but can help to round out the flavors in the dish and make it more balanced. Whether you choose to add sugar or not is up to you – just keep in mind that too much can overpower the other flavors.

Variations On The Recipe

Adobo is a popular Filipino dish that can easily be adapted to suit different tastes. There are many variations of the classic recipe, so you can make it as spicy or mild as you like.

Some people prefer to add vegetables such as carrots and potatoes, while others like to use different types of meat like pork, chicken, or fish. You can also adjust the seasonings to give your adobo a unique flavor.

Another common variation is adding coconut milk or cream for a more creamy texture. This adds a layer of sweetness and richness to the dish which may be preferable for those who don't prefer an overly spicy version of adobo. For an even more flavorful version, try adding lemongrass or bay leaves for an aromatic and refreshing twist.

No matter what ingredients you use, the key to making delicious adobo is in the cooking technique. Simmering the ingredients over low heat until everything is cooked through will ensure that all of the flavors combine perfectly and create a balanced taste.

Additionally, this will give your adobo a thick and rich sauce that will leave you wanting more! With just a few tweaks to the classic recipe, you can create an array of flavorful variations on this classic Filipino dish.

Preparing The Dish

To begin preparing adobo, gather the necessary ingredients. These include chicken, garlic, bay leaves, soy sauce, vinegar, black peppercorns, and vegetable oil. It's also helpful to have a large pot for cooking and a bowl for marinating the chicken mixture.

Once all the ingredients are together and ready to go, start by marinating the chicken in a mixture of garlic, soy sauce, and vinegar. Let it sit for at least an hour before continuing on with the cooking process.

After the chicken has been adequately marinated, heat some oil in a large pot and add in the bay leaves and peppercorns.

Once they've lightly browned, add in the chicken mixture and let simmer until it is cooked through. Be sure not to overcook or else it can become dry and tough.

Serve with steamed rice or vegetables of your choice and enjoy!

Step-By-Step Guide To Cooking

The first step in cooking adobo is to prepare the ingredients. Gather together garlic, vinegar, soy sauce, bay leaves, and black peppercorns. Mince the garlic and then mix it with the vinegar and soy sauce in a bowl. Next, set aside the mixture for later use.

The second step is to heat oil in a skillet over medium heat. Add the minced garlic from earlier and sauté until fragrant.

Then add the chicken pieces and brown them on both sides before adding the marinade mixture from earlier.

Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes or until the chicken is cooked through completely.

Lastly, season with salt as needed and add some bay leaves and black peppercorns if desired. Serve immediately while hot with steamed rice or other side dishes of your choice!

Tips For Perfecting The Flavor

To get the most out of your adobo, there are a few tips you can use to make it even more flavorful and delicious. The first is to marinate the meat for at least one hour before cooking. This will allow the flavors of the ingredients to penetrate into the meat, giving it an extra depth of flavor.

The second tip is to use a combination of both white and dark soy sauce when making your adobo. This will give it a richer color and also add a hint of sweetness to the dish. Finally, you should always season with salt and pepper throughout the cooking process.

This will help enhance all other flavors while ensuring that each bite has just enough seasoning. With these tips, your adobo will be sure to be a hit with your family and friends!

Serving Suggestions

Once the adobo is cooked, it can be served in a variety of ways. The most common way to serve this dish is over white rice. This is a classic combination and a great way to enjoy the flavors of the adobo. It can also be served as an entrée with vegetables or potatoes on the side.

Another great way to serve adobo is with crusty bread or a small tortilla. This makes for a wonderful appetizer or light meal that everyone will love. The sauce from the adobo pairs perfectly with either type of bread and creates an appetizing presentation.

Adobo can also be served as part of a larger meal, such as tacos or burritos. The savory flavor of the adobo pairs well with other Mexican dishes, making it an excellent addition to any gathering or party.

So don't hesitate to add some adobo to your next meal! With its delicious flavor and versatility, it's sure to please everyone at the table.

Storage And Reheating

Once your adobo is cooked, it's important to store it properly. It can be refrigerated in an airtight container for up to three days. When you're ready to reheat it, you should let the dish come to room temperature first before heating it. This will help ensure that the dish is cooked evenly and thoroughly.

To reheat adobo, transfer it to a skillet or saucepan and heat over medium-low heat until warmed through. If the adobo seems too dry, add a couple of tablespoons of water or broth before heating. Stir occasionally while heating to ensure even cooking and prevent sticking or burning.

Adobo also freezes well for up to three months. To freeze, allow the adobo to cool completely before transferring it into freezer-safe containers or bags. Let the frozen adobo thaw overnight in the refrigerator before reheating as directed above. Enjoy your delicious adobo!

Nutritional Benefits

Adobo is a traditional Filipino dish, and it has many nutritional benefits. One is that it is a great source of protein. The chicken and pork in the dish provide significant amounts of essential amino acids. This makes adobo an excellent choice for those looking to increase their protein intake.

Adobo also contains a variety of vitamins and minerals that are beneficial for overall health. For example, it’s rich in vitamin B6, which helps regulate metabolism and maintain healthy skin and hair.

Additionally, adobo contains other vitamins such as vitamins E and K, which are important for promoting strong bones and fighting inflammation in the body.

Moreover, adobo can be quite flavorful without adding too much fat or sugar to the dish. Many traditional recipes will call for vinegar or soy sauce instead of oils or processed sugar to add flavor to the meal. This can help reduce calorie intake while still giving you a delicious meal packed with essential nutrients.

Adobo provides a unique combination of protein and vitamins that can benefit your health in many ways. It's an excellent option if you're looking to enjoy traditional Filipino cuisine without compromising your dietary needs.

Frequently Asked Questions

What other dishes can be cooked using adobo ingredients.

Adobo is a popular Filipino dish that consists of meat, seafood, or vegetables cooked in vinegar, soy sauce, garlic, and other spices. But what other dishes can be cooked using adobo ingredients? This question is worth exploring further.

Using the same ingredients used to make adobos — such as garlic, vinegar, and soy sauce — it's possible to create different variations of the dish. For instance, one can make adobong pusit (squid adobo), which involves cooking squid with these ingredients. It's also possible to fry the adobo in oil for an additional crunchy texture. Other variations include adding coconut milk or pandan leaves for additional flavors.

Adobo dishes can also be used as a topping for rice dishes such as arroz caldo (rice porridge) or shrimp fried rice. Additionally, it can also be served over noodles such as pancit bihon guisado (stir-fried noodles). The combination of these two dishes produces a flavorful and filling meal that is sure to please anyone who tries it!

All in all, making recipes with adobo ingredients doesn't have to mean sticking with the classic version of the dish; there are plenty of other options available that provide unique flavors and textures. With some creativity and experimentation, any home cook can come up with their own delicious creations using these tasty ingredients!

Does Adobo Need To Be Cooked In A Particular Type Of Pan?

Adobo is a popular Filipino dish that is made from meat, vinegar, garlic, soy sauce and spices. It is usually cooked in a pan over medium heat for about 30 minutes. But the question remains: does adobo need to be cooked in a particular type of pan?

The answer to this question really depends on what you are trying to achieve with your adobo. If you are looking for a crispier texture, then a cast iron or stainless steel pan may be best. These types of pans will provide an even heating surface and allow the flavors to meld nicely.

However, if you prefer a softer texture and want to avoid burning the ingredients, then non-stick pans are ideal. They also make cleanup much easier since they don’t require oil or butter for cooking.

No matter which type of pan you choose, it’s important to ensure that it is properly seasoned before use and that it has enough space for all of the ingredients to fit comfortably without overcrowding them. Additionally, keep an eye on the temperature while cooking so that your adobo doesn’t burn but rather cooks evenly throughout.

In short, there isn't one particular type of pan that must be used when cooking adobo; the decision comes down to personal preference and desired outcome. Different pans offer different advantages so experiment with different types until you find one that works best for you.

Is Adobo Suitable For Vegetarians?

Adobo is a traditional Filipino dish that is popular around the world. It is made from pork, chicken, or beef cooked in vinegar, soy sauce, and garlic. While it is usually considered to be a meat-based dish, there are variations of adobo that are suitable for vegetarians.

To make an adobo dish that meets vegetarian dietary requirements, one can substitute the main protein with tofu or mushrooms.

Additionally, a vegetarian version of adobo can also be made by omitting the meat entirely and focusing on the flavor profile of the marinade ingredients. The acidity of the vinegar and the umami depth of soy sauce can create a robust flavor even without the presence of meat.

Vegetables such as potatoes, carrots, bell peppers, and zucchini can also be added to create more texture and complexity in the dish. Depending on how much liquid is used during cooking, it could end up with a stew-like consistency or as individual ingredients that still hold their shape.

No matter what alternative ingredients are chosen for making vegetarian adobo, it is important to consider how their flavors will interact with each other when combined. This way one can ensure that their version of this classic Filipino dish will not only taste great but also be suitable for vegetarians.

How Long Does Adobo Keep In The Fridge?

Adobo is a popular dish in the Philippines that is known for its savory flavor. It's also a dish that can last for days, making it an ideal meal to prepare ahead of time. But how long does adobo keep in the fridge? The answer depends on how it's stored and prepared.

When it comes to storage, adobo should always be kept in an airtight container or sealed zip-top bag if refrigerated. This will help maintain its freshness and prevent any cross-contamination with other foods. If cooked properly, adobo can last four to five days in the refrigerator before needing to be eaten or tossed out. It's important to note that this timeframe may vary slightly depending on the ingredients used and how they're cooked.

Another factor to consider is reheating options. Even if you store your adobo correctly, it still needs to be reheated thoroughly before eating. This means bringing the temperature up to at least 165 degrees Fahrenheit (or 73 degrees Celsius).

Reheating adobo too quickly can cause food poisoning so it's important to take your time when doing so. Doing this will ensure that your adobo remains safe and tasty for several days after first being cooked.

Adobo can make for a delicious meal that can last for several days after cooking if done correctly. By properly storing and reheating the dish, you'll be able to enjoy all of its savory flavors for multiple meals without having to worry about food safety or wastefulness!

Can Adobo Be Frozen For Later Use?

Adobo is a traditional Filipino dish that can be made with chicken, pork, or a combination of both. This savory dish is popular in many homes around the world, but the question remains: can adobo be frozen for later use?

The answer to this question is yes — adobo can indeed be frozen for later use. Unlike other dishes that are traditionally cooked fresh and served immediately, adobo can be prepared in advance and stored for later consumption. To do this effectively, some steps need to be taken to ensure that the adobo stays safe and flavorful when it's thawed out.

First off, it's important to properly cool down the adobo before freezing it. The temperature of the food should not exceed 40℉ (4℃) before being placed in the freezer.

Additionally, make sure to store the adobo in an airtight container or freezer bag so that it won't absorb any odors from other foods in your freezer.

Lastly, try to consume your frozen adobo within two months of freezing — anything older than that should be thrown away as it may have lost its flavor and texture when thawed out again.

When you're ready to eat your frozen adobo, simply place it in the refrigerator overnight to thaw out slowly and evenly. Once it's completely defrosted, heat up your adobo until steaming hot before serving — this will ensure that all bacteria have been killed off and that your meal is safe for consumption.

With these tips in mind, you'll never have to worry about running out of delicious home-cooked meals!

Adobo is a classic Filipino dish that can be prepared in many different ways. It's an incredibly versatile dish, and the ingredients can be used to cook a variety of other dishes.

To make sure your adobo comes out perfectly every time, it's best to use a heavy-bottomed pan for cooking it. Although it does contain meat, there are plenty of vegetarian options available too. Plus, if you have any leftovers, they can easily be stored in the fridge or even frozen for later use.

Overall, adobo is a great dish to add to any meal. With its unique flavors and versatility, it's no wonder why this beloved Filipino dish has become so popular around the world.

Not only is it delicious and nutritious, but it also provides a wonderful opportunity to expand one's culinary repertoire by experimenting with different ingredients and techniques. So why not give adobo a try today? You won't regret it!

Adobo is such an amazing dish that I'm sure you'll love cooking and eating it as much as I do! It's simple yet flavorful, so everyone in your family is sure to enjoy this classic Filipino favorite. Give adobo a try soon – you won't be disappointed!

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Blog - Republic of Adobo: A Recipe to Delight Everyone

Pork Adobo, or known as Adobong Baboy in our local language, is one of the most popular recipes in the Philippines . This Filipino staple food is basically pork stewed in soy sauce, vinegar and garlic.

I would bet that every household would know how to prepare this dish, and even have their own version by adding up a special ingredient or some may alter methods to create a special twist in their adobo. It is actually a mainstay in our house menu, as it is relatively easy to prepare and the ingredients are easy to find in the neighborhood supermarkets, and that most likely, you will already have them ready in the pantry.

Adobo is great filling meal for dinner, lunch and even breakfast at home or restaurants. It is a staple,yet,  it is also a favorite when served in special occasions like birthdays , Christmas, town fiestas, weddings, family reunions and other important gatherings. It also perfect for packed lunch to school or office, to picnics or even for long road trips.

I would like to share with you here my Pork Adobo version, not following any recipe book, as this was how I learned cooking it as a little girl watching my Mama stir it up in our kitchen.

Here’s what you’ll need:

1 kilo Pork Belly, preferably with skin, cut into 3-4 cm. cubes

1 cup Soy Sauce

1 teaspoon Sea Salt

1 teaspoon crushed Black Pepper

4 pieces Laurel Leaves (Bay Leaves)

10 cloves Garlic, peeled and minced, divided into 2

1 cup Water

¾ cup Vinegar (I use cane vinegar for the sweet tang)

¼ cup Cooking Oil for sauteing (I use canola oil)

And here’s how:

Marinate pork slices in soy sauce, sea salt, black pepper, laurel leaves, half of the minced garlic for 30 minutes to 1 hour.

In a deep saucepan, saute the other half of the garlic in oil, put marinated meat and boil in low heat until meat is tender for about 20 to 30 minutes. Do not stir. Meat is ready when you notice that some pork oil is surfacing and sauce is becoming thick in consistency. Stir, making sure it does not dry up, you may add  a bit of water when it does.

Add the vinegar, do not stir, and let simmer for another 5 minutes. Remove from heat.

Perfect when served with hot steamed white rice. Since I am a garlicy person, I sprinkle fried minced garlic on top for more flavor, sometimes, even a fried sunny side up egg on the side.

Some variations are having it dry and tender (frying or adding more cooking time) or sauced up (adding more water and soysauce). Cubed potatoes, hard-boiled eggs may also be added as some sort of  extenders.

Chili peppers may favor those who would like the spicy kick, while sugar may be added for some who desire that sweet-tangy twist. Pouring coconut milk into the stew makes the sauce rich, creamy and thick is how they do it in the Visayan and Bicol region. Some have their own preference in the vinegar they use, you may adjust the garlic quantity or make it more peppery according to your likings. Pork mat even be substituted with chicken, seafood or even some vegetables for those who prefer it healthier. Oh well, some even combine chicken and pork in one adobo pot!

It is said that Pork Adobo is more tasty the day after as the flavors have already sinked in the meat. On an upcoming busy week, I cook up a pot of Adobo during the weekend and store it in the fridge. Adobo has a long shelf life when kept in the fridge, thanks to vinegar which is one of its main ingredients that preserves the stew and prevents it from spoilage. And it’s perfectly fine to have an Adobo meal daily for the rest of the week for breakfast… or lunch… or dinner… or for a romantic date… or your birthday.. or why not right now?!!

(written on May 2013)

The Ultimate Guide To Cooking Chicken Adobo – A Delicious Dish From The Philippines

What To Know

• Place the chicken pieces in the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to overnight.
• Marinating the chicken allows the flavors to penetrate deeply, resulting in a more flavorful dish.
• Browning the chicken before simmering it in the marinade adds a layer of depth and richness.

Adobo, a beloved Filipino dish, is a testament to the country’s rich culinary heritage. This savory and aromatic dish is a staple in many Filipino households, and its popularity extends far beyond the Philippines. If you’re yearning to create this iconic dish in your own kitchen, follow our comprehensive guide on how to cook chicken adobo Philippines.

Ingredients You’ll Need:

• 1 pound boneless, skinless chicken thighs or breasts
• 1/2 cup soy sauce
• 1/4 cup vinegar (white, rice, or apple cider)
• 1/4 cup water
• 3 cloves garlic, minced
• 1 teaspoon black peppercorns
• 1/2 teaspoon sugar (optional)
• 2 tablespoons vegetable oil

Step-by-Step Instructions:

1. prepare the chicken:.

• Cut the chicken thighs or breasts into bite-sized pieces.

2. Combine the Marinade:

• In a bowl, whisk together the soy sauce, vinegar, water, garlic, bay leaf, peppercorns, and sugar (if using).

3. Marinate the Chicken:

• Place the chicken pieces in the marinade, cover the bowl, and refrigerate for at least 30 minutes or up to overnight. This step allows the flavors to penetrate the chicken.

4. Heat the Oil:

• Heat the vegetable oil in a large skillet or Dutch oven over medium heat.

5. Brown the Chicken:

• Remove the chicken from the marinade and pat it dry. Add the chicken to the hot oil and brown on all sides.

6. Add the Marinade:

• Pour the marinade over the browned chicken. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.

7. Adjust Seasonings:

• Taste the sauce and adjust the seasonings as needed. Add more soy sauce for saltiness, vinegar for acidity, or sugar for sweetness.

8. Serve and Enjoy:

• Transfer the chicken adobo to a serving dish and garnish with green onions or sliced hard-boiled eggs. Serve with your favorite side dishes, such as rice, vegetables, or fried plantains.

Tips for a Perfect Chicken Adobo:

• Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your adobo. Opt for fresh chicken and use a good-quality soy sauce and vinegar.
• Don’t skip marinating: Marinating the chicken allows the flavors to penetrate deeply, resulting in a more flavorful dish.
• Brown the chicken: Browning the chicken before simmering it in the marinade adds a layer of depth and richness.
• Adjust the seasonings: Adobo is a versatile dish that allows for personal preferences. Taste the sauce and adjust the seasonings to your liking.
• Serve with a variety of sides: Adobo pairs well with a variety of side dishes, such as rice, vegetables, or fried plantains.

Variations on Chicken Adobo:

• Pork Adobo: Replace the chicken with pork belly or pork shoulder.
• Beef Adobo: Use beef cubes or strips instead of chicken.
• Seafood Adobo: Use fish fillets, shrimp, or squid instead of chicken.
• Vegetarian Adobo: Substitute tofu or tempeh for the chicken.

In a nutshell:

Cooking chicken adobo Philippines is a culinary adventure that will tantalize your taste buds and transport you to the heart of Filipino cuisine . By following our step-by-step guide and incorporating our tips and variations, you can create an authentic and delicious dish that will impress your family and friends.

Information You Need to Know

Q: Can I use other types of vinegar in adobo? A: Yes, you can use white, rice, or apple cider vinegar.

Q: What is the best side dish for adobo? A: Adobo pairs well with rice, vegetables, or fried plantains.

Q: Can I make adobo ahead of time? A: Yes, adobo can be made ahead of time and reheated when ready to serve.

Q: How long will adobo keep in the refrigerator? A: Adobo can be stored in the refrigerator for up to 3 days.

Q: Can I freeze adobo? A: Yes, adobo can be frozen for up to 3 months.

Hannah Grace

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Example Of Essay On Adobo And The Philippine Culture

Type of paper: Essay

Topic: Dish , Vinegar , Sauce , Philippines , Soy , Food , People , Combination

Published: 03/31/2021

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Many literatures would mention that food is one of the most important aspects of any country’s cultural heritage since it transcends through time and holds significance regarding the life of a country’s ancestors. Adobo is a famous dish in the Philippines, but it does not only refer to the food but more on the preparation of the dish. Adobo is defined as the method of marinating and stewing any cut of meat such as pork and chicken in a briny mixture of condiments such as vinegar, soy sauce and spices. Even without any official statement of the Philippine, a lot of Filipino considers this dish as their national dish. The food represents the Philippines as a country which is an archipelago. Each region in the Philippines has their own version of the Adobo. There are many regional version of the adobo, but there are staple ingredients that define its recipe, these ingredients are vinegar, soy sauce, black pepper, garlic and bay leaves. Because of the mixture of its marinade and sauce, the adobo yields a very flavorful meat defined as tangy and tender. It is usually serve over a bed of white rice that absorbs its flavorful sauce. The taste of the dish is considered flavorful because of the strong celebration of its ingredients. The vinegar adds a sour after-kick to the dish while the soy adds a strong combination of sourness and bitterness to it. The smell of the dish is also remarkable because of the combination of the spices. The acidic property of the vinegar together with the high salt content of soy sauce to create an undesirable environment for food bacteria. The preserving qualities of adobo add to its popularity outside of its delicious flavor. During the Spanish colonization in the Philippines during the 16th century, the Spaniards gave the name for the now popular dish-adobo when translated in Spanish means marinade. In addition, soy sauce and vinegar are considered as the heart of the dish, over the centuries some people who prepare the dish started adding brine. Other varieties of the liquids used in the dish include coconut milk, which adds a mellow appeal to the strong flavors of the soy sauce and vinegar. In conclusion, outside of its taste Adobo is a good representation of the beauty of food. It is flavorful and at the same time unique. The different ingredients added to the dish make it remarkably delicious. The people preparing the dish keep in the mind how people will react after tasting the dishes. The celebration of flavors in the dish is also made intense by adding sweetness to the dish by the incorporation of honey or sugar. Since the Philippines also have many versions of vinegars, the flavor of the Adobo depends on the variant of vinegar used in the dish. In terms of seasoning, the most basic recipes are usually seasoned by garlic, bay leaf and black pepper. Some of the more modern style of cooking of the dish includes peppercorns, ginger, onions and other available vegetables. One of the main reasons for the popularity of Adobo in the Philippines is because it promotes diversity. It can contain different ingredients but still offer the same taste pleasure. In terms of the meat that will be used in the recipe, although chicken is the most popular, adobo can also be cooked using pork, beef, fish or even the combination of all.

Villaron & De Castro, 200). ADOBO: A History of the Country’s National Dish. The Asian Blog Journal.

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ADOBO RECIPE: How To Cook Delicious Chicken & Pork Adobo

Here’s an adobo recipe with both chicken and pork as ingredients.

ADOBO RECIPE – Here are the easy and simple steps on how to cook delicious chicken and pork adobo.

Most Filipinos are undeniably fond of cooking. That is why the race is also known when it comes to delicious food. One of the food that the Pinoys are known of is adobo.

Foreigners who visit the Philippines make sure that they don’t miss to try the Pinoy adobo. In fact, a lot of tourists in the country like it and can eat straight in several days.

With regards to the adobo dish, you can have a full pork adobo or a chicken adobo . But if you wish to try the two, you can actually have the chicken and pork adobo . Do you want to know the adobo recipe for it?

Based on the official website of Kawaling Pinoy, here is an adobo recipe featuring the cooking of chicken and pork adobo :

What To Prepare:

• 1 tablespoon oil
• 1 onion, peeled and sliced thinly
• 1 head garlic, peeled and minced
• 1-1/2 pounds pork shoulder or belly, cut into 2-inch cubes
• 1-1/2 pounds chicken, cut into serving parts
• 1 cup vinegar ½ cup soy sauce
• 1 cup of water
• 2 bay leaves salt and pepper to taste

ADOBO RECIPE

Step 1 – Add oil in a pot over medium heat and then add garlic and onion and cook them until limp.

Step 2 – Add pork and continue cooking it while stirring it occasionally until the color turns light brown. Add the chicken and continue cooking and stirring occasionally.

Step 3 – Add vinegar and continue cooking it for three(3) to five(5) minutes without stirring and pot cover.

Step 4 – Add water, soy sauce, and bay leaves. Based on the article , continue to boil it for about two(2) to three(3) minutes and then lower the heat and cover the pot.

Step 5 – Continue cooking until the meat is tender and there is lesser sauce inside the pot. Add pepper and salt.

We’re pleased to have helped you on your inquiry for an adobo recipe. Thank you for visiting us. Rest assured we’ll continue to post informative updates.

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Home » food » How To Cook Adobo Sa Asin (Adobong Puti)

How To Cook Adobo Sa Asin (Adobong Puti)

Learn how to cook delicious adobo sa asin just by following this simple recipe.

A dish as old as time 

How to cook adobo sa asin 

• Five strips of pork belly (that’s about a kilo) 
• Four cloves of garlic 
• Rock salt 
• One-fourth cup of vinegar 
• Peppercorns
• Two pieces of bay leaves
• Water 

Print and file this recipe 

• 5 strips of pork belly (or around 1 kilo)
• 4 cloves of garlic, minced
• 1/4 cup of vinegar
• 1 cup of water
• Clean the pork belly and cut it into cubes.
• Boil the pork belly in water until all liquids have evaporated. Brown the meat in the oil that will be rendered.
• Set the meat aside once it has browned, then fry the garlic in the same oil until it turns slightly brown.
• Add water, peppercorns, bay leaves, pork belly, and vinegar into the frying pan. Simmer slowly until the liquid has significantly reduced to a sauce.
• Season with salt to taste. Serve hot.

Epilogue 

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35 comments

My first time to hear this dish. Looking forward to try it ,easy to prepare but seems delicious and mouth watering

This is a kind of awesome adobo version. Yes honestly this version is popular in our place here in bikol. This version of adobo we call it as "adobong natural". We always cook adobong natural if the town fiesta came. Theres a lot of pork meat during fiesta thats why we have yo cook the another menu which is adobong natural because it last longer than the other food menu.

Ngayon ko lang po narinig yang adobo sa asin and mukang masarap po ito mahilig din po ako sa adobo Lalo na kapag may salu-salo ay hinding hindi mawawala po ito dahil sabaw palang ulam na and thanks for sharing po how to cook this 🥰😍

May natutunan nnaman ako 🥰 Pinaka favorite ko pa naman na ulam is Adobo. Kahit Araw arawin kopa talaga hinding hndi talaga ako mag sasawa. thankyou po sa pag share kung paano po mag luto nito. Try po namin itong Ingredients na ito. 💞

Wow.. must try this .. salamat sa paRecipe Dad... Mukhang masarap dim po talaga to..

Looks and sounds amazing! I'll certainly have to give it a go.

Mukhang masarap tlaga itong adobo! I am just wondering if the taste will affect if I use chicken legs instead of pork? This recipe is worth trying!!!:)

oooh, adobo sa asin pala ang tawag dito. a fellow stage mom taught me this, but she didn't tell me na pork belly pala dapat, haha. I use whatever pork we have here. Mukhang masarap yan ha.

A twist to our favorite adobo!! I've never had this version before. I must try it! Hahaha

First time to hear this Adobo sa asin, ang natikman ko pa lang na other variant ng adobo eh yung adobong puti hehe. Interesting to, suggest ko to next time sa bahay!

Bakit parang adobong puti siya? hahaha! Either way, masarap ang adobooooo! Especially if maraming marami ang garlic...I do wonder if you have tried doing paksiw na pata pero vinegar yung gamit? :)

Seeing this post, namiss ko ang pumasok sa office at kumain ng luch dun... dahil first time ko makatikim ng Adobong Asin na niluto ng chef naming sa galley. At nagustuhan ko naman siya!

i havent tried this style of cooking adobo. fave ko any basta magarlic!!! chaka adobo sa gata! yay! will tell dada to try this out!

I love your version since i like the meat to be slightly toasted as well. And i agree, adobe tastes even better after days have passed! 😀 I wish I knew how to cook adobe, Lol. Thanks for this recipe!

It’s the same. Haha. Yung adobong puti kasi mas generic yata na name since some people like to use patis for it instead of salt.

Mas masarap kasi pag liempo but any part will do. 😄

It’s the same, pero yung adobong puti yata mas generic na tawag since some people like to use patis for it instead of salt. Hindi ko pa na-try, pero narinig ko na. Parang paksiw na bangus sya but you use pork leg. Interesting din sya. 👍🏼

I think chicken legs work fine, too. Pwede siguro i-brown ng konti para lang may color. 😄

Thank you so much. You should try it. :)

Wahh super thank you for this recipe! I havr always been curious with this adobo sa asin. Would try to replicate this recipe kase ang dali lang.

Sobrang nakakagutom! I will try this style of adobo, for sure magugustuhan rin nila daddy kasi they are adobo lovers. Plus, it's so easy follow! :)

Yay nagutom ako bigla! I will definitely whatsapp this to my hubby so he could cook it for us :)

Meron palang adobo sa asin! I will try this at home :) Thank you for sharing the recipe!

This is how my lola does her adobo too!! Lots of garlic and extra cups of rice please!!

First time ko lang po nalaman tong adobo sa asin. Usually kasi typical adobo o adobo sa suka lang niluluto sa min. Try nga namin to minsan 😃

Masarap po sya. Try nyo din, iba sya sa typical adobo.

Yes, this is really good. The salty, garlicky, and fatty flavors go well with rice.

Yup! Ito’ng adobo sa asin ang favorite namin na version.

Yup, definitely easy to make.

Yup. I’m sure kaya mo pa lagyan ng twist yan. 😄

Definitely worth trying. 👍🏼

Wow, for sure masarap yung adobo sa asin ni chef. 😄

Kayang kaya mo lutuin. 😄

Thank you. Hope you enjoy it. :)

Welcome. Hope you get to try it. :)

When In Manila Search

4 ways to cook adobo just like your mom does.

Adobo is a quintessential Filipino dish that dates back to the pre-colonial period. Made up of meat that’s marinated in vinegar, soy sauce, garlic, and black peppercorns, adobo is characterized by its sour-salty and at times sweet flavor profile.

Adobo can be prepared in a number of ways, which is why there is no universal recipe for it. Each family has its own take on this Filipino classic and because it’s something a lot of us have grown up with all our lives, adobo has become a comfort food favorite.

Here, we’re sharing 4 different ways to prepare adobo, as taught by mommy blogger Jenel Laureta (IG: @jenel.laureta ). And trust us: it opens up a whole new world of possibilities. Check it out!

4. Chicken and Pork Adobo

Ingredients

• 1/2 kilo of chicken, cut into pieces
• 1/2 kilo of pork belly, cut into pieces
• 1/2 cup of white vinegar
• 2 Tbsp of fish sauce (patis)
• 1 whole garlic bulb, minced
• 1 tbsp of ground pepper
• 10 whole peppercorns
• 1 to 2 bay leaves
• 1 to 2 tbsp of cooking oil
• Salt and pepper, to taste
• Water, as needed
• In a large pan, add your garlic, chicken, and pork. Pour in your white vinegar, fish sauce, peppercorns, bay leaves, and pepper. Mix everything until your meat is fully coated in the sauce.
• Let your adobo boil over medium heat. Once it boils, add just enough water to cover the meat.
• Lower the heat and let it simmer until the meat is almost tender and the adobo sauce thickens.
• Pour out the adobo sauce, and set aside.
• Add your cooking oil to the pan. Let the meat brown while stirring constantly, then de-glaze with some water. Repeat twice or thrice until you get the desired brown color on your meat. Don’t worry if some meat falls off the bone— that’s normal.
• Add back the adobo sauce and let it simmer.
• Season with salt and pepper according to your preference, then mix until well-combined. Serve immediately.

3. Twice-Cooked Pork Belly Adobo

• 1 kilo of pork belly, bone-in
• 5-7 garlic cloves, minced
• 1 medium onion, minced
• Chili flakes (optional)
• 2 tbsp of cooking oil
• 1/4 cup of soy sauce
• 1 tsp of ground black pepper
• 2 to 3 bay leaves
• Marinate your pork belly in vinegar, soy sauce, garlic, pepper, peppercorns, and bay leaves for 4 hours or overnight.
• In a pot over medium heat, pour in both your marinated pork belly and the marinade. Bring to a boil, then immediately lower the heat and let your adobo simmer.
• Add water in increments so the adobo does not dry out. Let it simmer until the pork belly is tender.
• Take out the pork belly and fry it in a pan with oil. Cook both sides until it has the sear you’re looking for, then take out and set aside.
• Sauté onion, garlic, and chili flakes in the same pan until fragrant. De-glaze the browned bits on the bottom of the pan by adding in your adobo sauce.
• Add your fried pork belly back in the pan. Let it simmer with the sauce.
• Taste and adjust the sauce by seasoning it depending on how you like it. When satisfied, serve your adobo with garlic rice.

2. Adobong Dilaw (Chicken Adobo sa Luyang Dilaw at Gata)

• 8 to 9 chicken legs, cleaned and drained
• 1 thumb-sized turmeric (luyang dilaw), sliced
• 1 thumb-sized ginger, sliced
• 5 to 7 garlic cloves, minced
• 1 Tbsp of fish sauce (patis)
• 1 Tbsp of turmeric powder
• 1/2 tsp ground black pepper
• 10 whole black peppercorns
• 1 to 2 bay Leaves
• 1 cup of coconut milk
• 1/2 cup of chicken broth or water
• 1/4 cup of coconut cream (optional)
• 1-2 tbsp of cooking oil
• 1 to 2 pieces of green chili (siling haba), for garnish
• Salt, to taste
• Marinate your chicken in the vinegar, ground pepper, whole peppercorns, turmeric powder, garlic, bay leaves, and fish sauce for 2 hours.
• Pour your chicken and marinade in a pot, and bring to a boil over medium heat. Add chicken broth or water, along with your coconut milk. Let it simmer over low heat.
• Once your chicken is cooked, remove it from the pot. Set the adobo sauce aside.
• In a pan with oil, saute your fresh luyang dilaw and ginger until fragrant. Add in your cooked chicken pieces and let them brown.
• Pour in the adobo sauce from earlier in the pan. Add your coconut cream and leave to simmer.
• Salt and adjust the flavors depending on how you like it.
• Garnish with siling haba and serve with steamed rice.

1. Adobong Pula (Beef Ribs Adobo sa Atsuete at Gata)

• 1 kilo of beef ribs
• 1 tbsp of ginger, minced
• 1 medium onion, chopped
• 1 tbsp of achuete powder
• 1 tsp of chili flakes (optional)
• 1/2 tsp of sugar (optional)
• 1/2 cups of white vinegar
• 5 medium to large garlic cloves, minced
• 1/2 tsp of ground black pepper
• Marinate your beef ribs in vinegar, soy sauce, garlic, and ground pepper for 2 hours.
• Brown your marinated beef ribs in an oiled pan over medium to high heat. Only add a few pieces per batch so they don’t overcrowd. Remove from pan when done.
• Lower your heat to medium. On the same pan, sauté your ginger, onion, and garlic in that arrangement until fragrant. Be careful not to let them burn.
• Add your pan-fried beef ribs then toss in your achuete powder. Mix everything so that the beef is coated in the powder. Let the achuete cook and render its orangey-red color.
• Pour the marinade into the pan without mixing. Let the vinegar evaporate.
• Add your water, bay leaves, chili flakes (optional), and whole peppercorns. Bring to a boil and let it simmer until the beef is tender.
• Pour the coconut milk and let it simmer until the sauce thickens.
• Give more color to your adobo by adding in more achuete powder. Lower your heat and let the adobo cook further.
• Season with salt, pepper, and sugar (optional) depending on how you like it.
• Serve over steamed rice.

What’s your family’s adobo recipe? Share it with us in the comments!

(All photos from Jenel Laureta of @jenel.laureta)

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About The Author

Legal Management Graduate, Writer, Foodie, Aspiring Photographer and GIA Graduate Gemologist. That's just some of the things Diane is. When she's not obsessing over jewelry, she's out and about: busy writing, trying out new restaurants, or learning something new. Check out her Instagram account @iamdianenicole and her food blog @friedandprejudice .