Description
Culinary magic happens when Filipino Adobo simmers with tangy vinegar and rich soy sauce, creating a legendary dish that dances between savory and sharp. Comfort meets tradition in this classic Filipino masterpiece that will transport diners straight to Manila’s bustling kitchens.
Ingredients
Scale
Protein:
- 2 lbs chicken thighs or pork belly
- 0.5 lbs chicken liver (optional)
Liquid and Seasoning:
- 0.5 cup white vinegar
- 0.5 cup soy sauce
- 1 cup water
- 4 cloves garlic
- 2 bay leaves
- 1 tsp whole black peppercorns
Garnish and Additional Ingredients:
- 2 tbsp cooking oil
- 1 small onion
- 1 green onion (for garnish)
- 1 red chili pepper (optional)
Instructions
- Pat the protein pieces dry with paper towels to ensure optimal browning and caramelization.
- Heat cooking oil in a heavy-bottomed pot over medium-high heat until shimmering and fragrant.
- Sear the protein in batches, developing a rich golden-brown crust on all sides, approximately 3-4 minutes per side.
- Remove browned protein and set aside, then quickly sauté minced garlic and diced onions in the same pot until translucent and aromatic.
- Return protein to the pot and add soy sauce, white vinegar, water, bay leaves, and whole black peppercorns.
- Bring the mixture to a vigorous boil, then immediately reduce heat to low and cover the pot.
- Simmer the protein for 30-40 minutes, occasionally stirring to prevent sticking and ensure even cooking.
- If using chicken liver, add it during the last 10 minutes of cooking to prevent overcooking.
- Once protein is tender and sauce has reduced by one-third, remove bay leaves.
- Optional: Add sliced red chili pepper for extra heat during the final minutes of cooking.
- Transfer to a serving platter and garnish with chopped green onions.
- Let the adobo rest for 5 minutes before serving to allow flavors to meld and sauce to slightly thicken.
Notes
- Ensure meats are thoroughly dried before searing to achieve a perfect golden-brown exterior with maximum flavor development.
- Avoid overcrowding the pot when browning protein, which prevents proper caramelization and creates steaming instead of searing.
- Experiment with protein variations like pork belly, chicken thighs, or tofu for different texture and flavor profiles while maintaining the classic adobo technique.
- For a lighter version, skim excess fat from the surface during cooking and use leaner meat cuts to reduce overall calorie content.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Filipino
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 150 mg