Authentic Filipino Adobo: Classic Pork or Chicken
Savor the rich flavors of this Filipino Adobo recipe, inspired by a cherished memory from 20 years ago. Originally prepared by Priscilla for a gathering of students and their families, this dish has been shared through generations and adapted for today’s busy lifestyles. With tender pork or chicken fused with a tangy marinade of vinegar and soy sauce, and infused with aromatic garlic and spices, this Adobo is as comforting as it is delicious. Whether cooked on the stovetop for a traditional approach or in a slow cooker for convenience, each bite evokes a sense of warmth and nostalgia. Share this special dish with loved ones and create new memories around the dinner table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork or Chicken
3-4 lbs (cut into 2-inch cubes for pork or serving pieces for chicken)
Vinegar
1/2 cup (preferably apple cider vinegar, but any type will do)
Soy Sauce
1/2 cup
Water
1 cup
Bay Leaves
2-3 (crumbled)
Peppercorns
2 teaspoons (whole)
Garlic Cloves
4 (crushed)
Onion
1 medium (chopped)
Ground Pepper
3/4 teaspoon
Salt
2 teaspoons (optional)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Filipino Adobo?
Filipino Adobo is a classic dish featuring tender meat fused with a tangy marinade of vinegar and soy sauce, infused with aromatic garlic and spices.
What types of meat can be used in this recipe?
This recipe is versatile and can be made with either 3-4 lbs of pork or chicken.
How should I prepare the pork for Adobo?
The pork should be cut into 2-inch cubes for the best results.
How should the chicken be prepared?
The chicken should be cut into standard serving pieces.
What type of vinegar is recommended?
The recipe suggests using 1/2 cup of apple cider vinegar, though any type of vinegar will work.
How much soy sauce is required?
The recipe requires 1/2 cup of soy sauce.
Is there a marinating time involved?
Yes, you should let the mixture marinate at room temperature for at least 15 minutes before cooking to enhance the flavors.
How long does the Adobo simmer on the stovetop?
It should simmer over low heat for 1.5 to 2 hours with the lid slightly ajar.
How do I make the Adobo sauce thicker or more reduced on the stovetop?
After simmering, remove the lid and cook for an additional 10 minutes to reduce the sauce slightly.
Can this recipe be made in a slow cooker?
Yes, place all ingredients in the slow cooker and cook on high for 3 hours or low for 6 hours.
How many garlic cloves are needed?
The recipe calls for 4 crushed garlic cloves.
Do I need to add onions?
Yes, include one medium chopped onion in the marinade.
What spices are used in the marinade?
The marinade uses bay leaves, whole peppercorns, and ground pepper.
How should the bay leaves be prepared?
Use 2-3 crumbled bay leaves for the recipe.
How much water is added to the pot?
Add 1 cup of water to the meat and marinade mixture.
Is salt necessary for this recipe?
Salt is optional; you can add up to 2 teaspoons depending on your preference.
How much ground pepper is used?
The recipe specifies 3/4 teaspoon of ground pepper.
What is the best way to serve Filipino Adobo?
It is best served hot over steamed rice, which allows the grains to soak up the rich sauce.
Can I freeze this Adobo for later?
Yes, combine all ingredients in a zip-top freezer bag and expel the air before sealing.
How do I cook the Adobo after it has been frozen?
Thaw the bag overnight in the refrigerator, let it sit at room temperature for 15 minutes, and then cook as directed.
What amount of peppercorns should I use?
Use 2 teaspoons of whole peppercorns.
What is the origin of this specific recipe?
This recipe was inspired by Priscilla, who originally prepared it for a student gathering 20 years ago.
Can I cook this on a higher heat to save time?
It is recommended to simmer on low heat to ensure the meat becomes tender and the flavors develop properly.
Does the recipe require whole or ground garlic?
The recipe calls for 4 crushed garlic cloves.
How much meat does this recipe serve?
The recipe is designed for 3 to 4 pounds of meat.
Why is the lid left slightly ajar during stovetop cooking?
Leaving the lid ajar allows steam to escape, which helps in the slow reduction and thickening of the sauce.
Is this a traditional Filipino recipe?
Yes, it is an authentic Filipino Adobo recipe passed down through generations.
What tags are associated with this dish?
Tags include filipino cuisine, adobo, comfort food, slow cooker recipes, pork, chicken, and family recipe.
Can I use a different type of vinegar if I don't have apple cider vinegar?
Yes, while apple cider vinegar is preferred, any type of vinegar will work for this recipe.
Is the onion preparation specific?
The recipe requires one medium onion to be chopped before being added to the mixture.