Adobo is definitely the most popular dish coming from the Philippines. It has its native Philippine origins, but does carry some influences by Spain and China, which are evident by the name 'adobo' and one of its main ingredient, soy sauce. It is a simple dish to cook, but the aroma of this dish will more than likely make anyone hungry every time. Adobo is served with steamed rice, but may be served with bread. Either pork or chicken maybe used, though different variations exist that use fish and vegetables.
Preparation Time: 45-85 minutes, 6-8 servings
Ingredients:
1/4 c. vinegar
2-3 bay leaves
2 tbsp olive oil
2 cloves garlic
1 tbsp white or brown sugar
2 cups of water, or as needed
2-3 bay leaves
2 tbsp olive oil
2-3 bay leaves
1 tbsp white or brown sugar
Method:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes/Tips:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.
This dish is a good source of protein, especially for those people on a low carbohydrate diet.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. If not, use apple cider vinegar.
Preparation Time: 45-85 minutes, 6-8 servings
Ingredients:
1/4 c. vinegar
2-3 bay leaves
2 tbsp olive oil
2 cloves garlic
1 tbsp white or brown sugar
2 cups of water, or as needed
2-3 bay leaves
2 tbsp olive oil
2-3 bay leaves
1 tbsp white or brown sugar
Method:
In a frying pan, saute garlic until golden brown. Add pork and saute until brown and until water has dried. Add in black pepper, soy sauce and sugar. Simmer until soy sauce is absorbed by the meat. Continue mixing, add water to simmer until pork is tender. When sauce becomes thick, add vinegar. Simmer again for 5-8 minutes. Add hard boiled eggs. Serve with steamed rice.
Notes/Tips:
You may add as many as hard-boiled eggs you want. For the four of us in the family, I would normally use 6-8 pieces.
Do not add the vinegar during the early stages of cooking. Doing so will make the process of tenderizing the pork longer than what would it normally be.
This dish is a good source of protein, especially for those people on a low carbohydrate diet.
This can be cooked with a combination of pork and chicken. Using chicken only is okay, too.
When grocery shopping for vinegar, try to get native palm vinegar available at Asian grocery stores. If not, use apple cider vinegar.
About the Author:
You want to find more recipes like this? We have hundreds of Filipino recipes available at Foodipino.com. Ben Santones is a Filipino born and raised in the Philippines, but now lives in Tracy, CA. He is the creator of Foodipino.com, which aims to share Filipino recipes to people around the world.
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