Here’s a classic recipe for Philippine Adobo—a savory, tangy, and slightly sweet dish that’s considered the national dish of the Philippines. 🇵🇭
Ingredients (serves 4)
- 1 kg (2.2 lbs) chicken thighs and/or pork belly, cut into serving pieces
- ½ cup soy sauce
- ½ cup vinegar (cane or white)
- 1 cup water
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 medium onion, sliced (optional)
- 2 tbsp cooking oil
- 1–2 tsp sugar (optional, balances acidity)
- Salt and pepper to taste
Instructions
- Marinate the meat:
- Combine chicken/pork with soy sauce, half the garlic, and black pepper.
- Marinate for at least 30 minutes (up to overnight for deeper flavor).
- Sear the meat:
- Heat oil in a large skillet or pot over medium heat.
- Brown the meat on all sides for added flavor.
- Simmer:
- Add vinegar, water, remaining garlic, bay leaves, onion (if using), and sugar.
- Do not stir immediately after adding vinegar—let it boil for 1–2 minutes first to cook off the raw vinegar taste.
- Lower heat and simmer, covered, for 30–40 minutes until meat is tender.
- Reduce sauce:
- Remove the lid and simmer for another 10–15 minutes until the sauce thickens to your liking.
- Taste and adjust salt or sugar if needed.
- Serve:
- Serve hot with steamed rice.
- Optionally, garnish with chopped green onions or fried garlic.
Tips & Variations
- Adobo sa gata: Add coconut milk at the end for a creamy twist.
- Dry adobo: Simmer longer to evaporate the sauce, leaving the meat coated in a dark glaze.
- Vinegar ratio: Traditional Filipino adobo uses more vinegar than soy sauce for a tangier flavor, but you can adjust to taste.
If you want, I can also give a quick stovetop version that’s perfect for weeknight cooking and still packs authentic flavor.
Do you want me to share that faster version?
