Filipino adobo is a dish that many Filipinos hold dear, and it’s easy to see why. The combination of savory soy sauce, tangy vinegar, garlic, and fragrant spices creates a mouthwatering stew that pairs perfectly with steamed rice. Although it’s a dish found in every Filipino household, each region, and even family, has its own version. If you want to try your hand at making a classic Filipino adobo from scratch, here’s a detailed guide to help you recreate this iconic dish at home.
Essential Ingredients:
- 1 kg (2.2 lbs) chicken or pork (cut into portions)
- 1 medium onion (thinly sliced)
- 6 cloves garlic (minced or crushed)
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1 teaspoon black peppercorns (or 1/2 tsp ground black pepper)
- 2 bay leaves
- 1 tablespoon brown sugar (optional)
- 1/2 cup water
- 2 tablespoons cooking oil
- Salt to taste
How to Cook Adobo:
- Marinating the Meat
Start by marinating your choice of meat (chicken or pork) in a mixture of soy sauce, minced garlic, black pepper, and bay leaves. Coat the meat thoroughly and let it sit for at least 30 minutes. This marinating process will infuse the meat with the distinct adobo flavors. - Sautéing the Onions
Heat some oil in a large pot over medium heat. Add the sliced onions and sauté them until they become soft and translucent. This step enhances the flavor profile of your adobo by adding a sweet undertone from the caramelized onions. - Browning the Meat
Add the marinated meat to the pot with the onions. Cook for 3-4 minutes on each side, allowing the meat to brown and develop a nice sear. This not only adds texture to the meat but also deepens the flavor of the dish. - Adding Vinegar and Simmering
Pour in the vinegar, but do not stir right away. Let the vinegar cook for 2-3 minutes to remove its raw acidity. Afterward, add water and bring the mixture to a boil. Lower the heat, cover, and let it simmer for 30-45 minutes or until the meat is tender. - Seasoning to Taste
After the meat is tender, taste the adobo and adjust the seasoning. Add salt if needed and a spoonful of brown sugar to balance out the tangy vinegar. Some people also like their adobo with a thicker sauce, so you can uncover the pot during the final minutes to reduce the liquid. - Serving
Once done, serve your adobo with steamed rice. The rich, savory sauce and tender meat make it a comforting meal that’s both satisfying and flavorful.
Additional Tips:
- Use Coconut Milk: For a richer flavor, you can add coconut milk towards the end of the cooking process. This variation is known as “Adobong Manok sa Gata.”
- Adjust the Vinegar: Some people prefer a more vinegary adobo, while others prefer it milder. Feel free to adjust the amount of vinegar based on your taste.
- Experiment with Add-Ins: Many variations of adobo include potatoes, carrots, or even hard-boiled eggs for extra texture and flavor.
Making Filipino adobo from scratch is a fun and rewarding experience. The dish is packed with flavors that are unique to Filipino cooking, making it a perfect introduction to the vibrant culinary traditions of the Philippines.