Adobo is a classic Filipino dish known for its bold, tangy, and savoury flavours. Traditionally made with chicken, pork, or seafood, it has long been a staple in Filipino households.
The meat is marinated in a mixture of vinegar, soy sauce, garlic, and black pepper, then slowly simmered until the meat becomes tender and absorbs the rich taste of the marinade. Typically served with rice, adobo is a comforting dish that highlights the heart of Filipino home cooking.
The dish’s name comes from the Spanish word “adobar,” meaning “to marinate”. This reflects the Spanish influence on Filipino cuisine, particularly through the introduction of vinegar, which plays a key role in adobo’s distinctive taste. Over the years the Filipino version of adobo has evolved to suit local ingredients and preferences, it has gained global popularity, with variations appearing in many kitchens. From coconut milk to additional herbs, every region and household may have its own twist on this beloved dish.
Adobo is a satisfying and nutritionally balanced meal. Serving it with fresh vegetables or low-sodium sides can help balance the meal for a healthier option.
Chicken and Pork Adobo Tips
- Marinating the meat – For a more flavourful adobo, marinate the chicken or pork in soy sauce, vinegar, garlic, and pepper for at least 30 minutes or overnight in the fridge before cooking.
- Use bone-in, skin-on – The bone and skin add richness and help retain moisture during the cooking process, making the meat more tender and flavourful.
- Brown the meat properly – Searing the chicken or pork in oil before simmering helps develop a deeper flavour and adds a lovely colour to the dish. Make sure the meat is browned on all sides before adding the marinade.
- Adjust the vinegar soy sauce ratio – If you prefer a tangier dish, increase the vinegar, or for a saltier taste, add more soy sauce. Adjusting this ratio allows you to tailor the dish to your liking.
- Simmer gently for tenderness – After bringing the marinade to a boil, reduce the heat and let the meat simmer slowly. This ensures the pork and chicken become tender and absorb the rich flavours without drying out.
- Add water or stock carefully – Adding too much water or stock can dilute the flavour. Use just enough to cover the meat, allowing the marinade to concentrate as it reduces.
- Incorporate vegetables if desired – For extra nutrition, you can add vegetables such as potatoes or carrots during the simmering process. They will absorb the marinade, enhancing their flavour while bulking up the dish.
- Let it rest before serving – Allow the adobo to sit for 10-15 minutes after cooking. This resting period helps the flavours meld together, making the dish even more balanced. In fact, adobo often tastes better the next day!
Ingredients
- 500g chicken thighs (bone-in, skin-on)
- 500g pork belly (cut into bite sized cubes)
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 6 cloves garlic (finely chopped)
- 2 bay leaves
- 1 teaspoon black peppercorns (lightly crushed)
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
- 1 onion (finely sliced)
- 1 cup water or chicken stock
- 2 tablespoons cooking oil
- Spring onions (finely chopped, for garnish)
- Cooked rice (to serve)
Directions
- Marinate the meat. In a large bowl, combine the chicken thighs, pork belly, soy sauce, vinegar, garlic, and black peppercorns.
- Toss everything together to coat the meat evenly.
- Cover and marinate for at least 30 minutes, or refrigerate overnight for a deeper flavour.
- Sear the meat. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Once hot, remove the meat from the marinade, shaking off any excess fluid.
- Sear the chicken thighs first, skin side down, until golden brown (about 3-4 minutes per side). Remove and set aside.
- Repeat with the pork cubes, browning all sides.
- Sauté the aromatics. In the same pot, add the finely sliced onion and sauté for 2-3 minutes until softened and fragrant.
- Pour in the remaining marinade, being sure to include the crushed garlic and peppercorns.
- Simmer the meat. Return the browned chicken and pork to the pot.
- Add 1 cup of water or chicken stock, bay leaves, and brown sugar (optional).
- Bring the mixture to a boil, then reduce the heat to a low simmer.
- Cook until tender. Cover and let the adobo simmer gently for about 45 minutes to 1 hour, stirring occasionally.
- The meat should be tender, and the sauce should have reduced to a thick, flavourful consistency.
- Adjust seasoning. Taste the adobo and adjust the seasoning as needed. You can add more soy sauce for saltiness or a splash of vinegar for extra tanginess.
- If the sauce has reduced too much, add a small amount of water to loosen it up.
- Rest and serve. Turn off the heat and let the adobo rest for 10-15 minutes. This will help the flavours settle. Garnish with finely chopped spring onions and serve with steamed rice.
For another hearty and satisfying meal, check out our recipe for Hearty Home Style Beef Stew. It’s packed with wholesome ingredients and perfect for cosy family dinners.
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