Filipino Adobo Sauce

Name: Filipino Adobo Sauce
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Filipino
Ingredients: Soy sauce — 100 ml (1/3 cup + 1 tbsp); White or cane vinegar — 100 ml (1/3 cup + 1 tbsp); Garlic cloves, crushed — 8; Bay leaves — 3; Black peppercorns, whole — 5 g (1.5 tsp); Water — 150 ml (2/3 cup); Sugar (optional) — 10 g (2 tsp)

The Quirky Foodster Team

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10 min

Prep

55 min

Cook

Ingredients

Soy sauce — 100 ml (1/3 cup + 1 tbsp)
White or cane vinegar — 100 ml (1/3 cup + 1 tbsp)
Garlic cloves, crushed — 8
Bay leaves — 3
Black peppercorns, whole — 5 g (1.5 tsp)
Water — 150 ml (2/3 cup)
Sugar (optional) — 10 g (2 tsp)

Method

Combine soy sauce, vinegar, garlic, bay leaves, peppercorns and water in a heavy-bottomed pot (traditionally with
chicken or pork pieces added directly).
Bring to a boil without stirring, then reduce heat and simmer, covered, 30-40 minutes.
Uncover and continue simmering 15-20 minutes to reduce and thicken the sauce, turning meat occasionally if
included.
Add sugar if using to balance acidity.
Taste and adjust the soy-vinegar balance to preference; sauce should be glossy and well reduced.

Cultural Background: A tangy soy-vinegar braising sauce, Filipino adobo predates Spanish colonization, with the name later applied by colonists who noted its resemblance to their own marinades; it remains the Philippines' most iconic, near-universally beloved dish.

Tips: • Traditional technique avoids stirring the vinegar too early, allowing it to first come to a boil undisturbed, which some cooks believe mellows its sharpness. • This sauce is meant to be cooked directly with meat rather than served as a separate condiment.

Variations: • Add coconut milk for adobo sa gata, a regional variation. • Use with pork, chicken, or a mix of both for the classic combination adobo.

Storage: Refrigerate up to 4 days, or freeze up to 3 months; flavour improves with a day's rest.

Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 20 kcal, 0.7 g protein, 0 g fat, 2.5 g carbohydrate per 30 ml serving.

FAQs: What is adobo sauce traditionally used for? Braising chicken and/or pork into the Philippines' most iconic national dish, adobo. Why shouldn't I stir the vinegar too early? Traditional technique holds that letting it boil undisturbed first mellows its raw sharpness before the sauce is stirred and reduced further.