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Adobo
Philippines
The Filipino version predates Spanish colonisation. Every region, island and family has a distinct version.
The national dish — meat braised in vinegar, soy, garlic and bay leaves until tender and caramelised. Every family has their version.
Prep
15 mins
Cook
45 mins
Difficulty
Easy
Calories
450 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
800gchicken pieces or pork belly
100mlwhite cane vinegar
60mlsoy sauce
1 headgarlic, crushed
4bay leaves
1 tspwhole black peppercorns
2 tbspoil
Method
1
Brown meat in oil. Remove. Fry garlic briefly. Return meat.
2
Add vinegar, soy, bay and peppercorns.
3
Simmer covered 30 minutes until tender.
4
Uncover. Simmer until sauce reduces and coats the meat.
Chef's Tip
Do not stir after adding the vinegar — let it simmer undisturbed for the first 10 minutes.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.