Adobo
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Pork belly, cubed — 400 g (14 oz)
- Soy sauce — 120 ml (4 fl oz)
- Vinegar — 120 ml (4 fl oz)
- Garlic, crushed — 6 cloves
- Bay leaves — 2
- Whole black peppercorns — 1 tsp
- Water — 240 ml (8 fl oz)
- Oil — 2 tbsp
- Salt — to taste
Method
- Combine the chicken and pork with the soy sauce, vinegar, garlic, bay leaves and peppercorns in a pot, and marinate for at least 30 minutes.
- Bring the marinated meat to a boil over medium heat without stirring, then reduce to a simmer and cook, covered, for 30 minutes.
- Remove the meat and set aside; continue simmering the sauce, uncovered, until reduced and slightly thickened.
- Heat the oil in a separate pan and brown the meat pieces for 3–4 minutes per side.
- Return the meat to the reduced sauce and simmer for a further 5–10 minutes to coat and heat through.
- Season with salt if needed and serve hot with rice.
Introduction: Chicken and pork braised in soy sauce, vinegar and garlic, the Philippines' most iconic and beloved national dish.
Cultural Background: Adobo holds an unmatched place in Filipino cuisine, its vinegar-soy braising method believed to have originated as a preservation technique, and nearly every Filipino family has its own treasured version passed down through generations.
Tips: Don't stir the vinegar while it first comes to a boil, as this can make the dish taste harsh — let it boil undisturbed briefly first. Browning the meat separately after the initial braise adds a deeper, richer flavour to the finished dish.
Variations: Use only chicken or only pork depending on preference. Add coconut milk for a regional variation called adobo sa gata.
Storage: Refrigerate in an airtight container for up to 4 days; the flavour often improves the next day.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: Why is adobo cooked with vinegar?
A: The vinegar-based braise is believed to have originated as a preservation method in the Philippines' tropical climate, and it remains central to the dish's tangy, savoury character.
Q: Is there one 'correct' adobo recipe?
A: No, adobo varies significantly by region and family, with different ratios of soy sauce to vinegar and various optional additions.
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Pork belly, cubed — 400 g (14 oz)
- Soy sauce — 120 ml (4 fl oz)
- Vinegar — 120 ml (4 fl oz)
- Garlic, crushed — 6 cloves
- Bay leaves — 2
- Whole black peppercorns — 1 tsp
- Water — 240 ml (8 fl oz)
- Oil — 2 tbsp
- Salt — to taste
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