Adobo now comes in different forms, some with coconut milk, others with curry, some as fried flakes – heck, even CPK has created a Filipino Adobo pizza!
But as comfort food nothing beats the classic Adobo recipe, with chunks of pork slathered with a flavourful garlic-y sauce served with hot steamed rice… yum!
Odd as it may seem, Adobo can be considered as beach food. It is a staple in family outings in beaches since its ingredients allow it to be stored in a relatively long time without spoiling.
So for Adobo purists out there here’s the classic Adobo recipe:
1 head of garlic, minced
1 cup of vinegar
1/2 cup of water
1 cup of soy sauce
1/2 tablespoon of salt
1/2 teaspoon of black pepper
3 leaves of laurel (bay leaves)
1 kilo of pork or chicken cut into pieces
Over low heat, saute the minced garlic and add the pork or chicken meat. Add in the 1/2 cup of water, 1 cup of soy sauce, 1 cup of vinegar while stirring to prevent the meat from sticking to the pan. Sprinkle salt and pepper to taste, then add the bay leaves. You can turn up the heat to bring it into boil and simmer until the meat has turned brown and tender, OR you can maintain the low heat for slow cooking and more flavor for about an hour.
Top it off with garlic flakes (minced garlic fried until golden brown) for added aroma. Enjoy your Adobo!
Did you enjoy this Adobo recipe? Please tell us, or better yet you can share your own adobo recipe through the comments section.
One of the best recipe I have encountered 🙂 very easy and simple yet you get a tastier adobo.. I just have once comment I think it’s better to use 3/4 cup of vinegar 🙂 but that is just for me depends on each person’s preference nways thanks for sharing this:) i love it
I love Adobo!!!
i love adobo since birth hahaahhaha 😉
YUMMY ADOBO 🙂 <3
:> The best adobo I have ever tasted ..The Best!!
Nice recipe. I’ll have to try it with the garlic flakes.
I don’t know how to cook but i will try your recipe…it might be the way..thanks
it stinks, my recipe is much much much much much much much much much much much much much much better!!!!!!!!!
Some people say that you shouldn’t stir the vinegar or else it will get a raw taste. I never really understood though. What do you think??
This is my first time to cook adobo (oh 2nd.. the 1st time was a disaster)… i hope it turns out ok tonight~
Yes this is indeed the classic one and my favorite recipe of all and one that should be presented when a non-Filipino asks for our adobo! The version with coconut milk is more on the Bicol side which is called “Adobado”, the one with pineapple chunks we can call “Hawaiian adobo” perhaps.
Yum, wat a recipe! Post it on Yummy CEBU! Courtesy, Anthony BERTEL… 🙂
What a great recipe! Can I post it on my cooking blog? I will link back to you. 🙂
My mom cooks adobo with pineapple chunks, but the best adobo version other than the classic adobo for me is the one with coconut milk in it!