Adobo (Filipino: "marinade," "sauce" or
"seasoning") is the name of a popular
dish and cooking process in Philippine
cuisine that involves meat, seafood, or
vegetables marinated in a sauce
of vinegar and garlic, browned in oil,
and simmered in the marinade. It has
sometimes been considered as the
unofficial national dish of
Although it has a name taken from
the Spanish, the cooking method is
indigenous to the Philippines. When
the Spanish colonized the Philippines in the
late 16th century and early 17th century,
they encountered an indigenous cooking
process which involved stewing
with vinegar, which they then referred to
as adobo, the Spanish word for seasoning
or marinade. Dishes prepared in this
manner eventually came to be known by
this name, with the original term for the dish
now lost to history.
2 lbs/900g boneless, skinless chicken or pork
2/3 cup soy sauce
2/3 cup vinegar
10 cloves of garlic, crushed
Salt and crushed black peppercorns to taste
1 Onion bulb
1 bay leaf (known as a dried "panakot" leaf in
White rice (accompaniment)
Cut 2 lbs/900g of boneless, skinless chicken thighs
into quarters. Or if pork is preferred, cut 2 lbs/900g of
pork loin into 2-inch/5cm cubes.
Place the chopped meat in a dutch oven, or a pan
with a heavy base.
Add the soy sauce, vinegar, sugar, cloves of garlic,
black pepper, and bay leaf. Cover the pan.
Bring to a medium boil for 15 minutes.
Cover and reduce heat to simmer for 30-45 minutes,
or until there is no liquid left in the pan.
Stir once in a while to avoid burning the bottom.
Serve over a steaming bowl of boiled or steamed