Mangu

adobo

Next Dish: Stoofvlees

Adobo is a popular dish and cooking process in Philippine cuisine that involves marinating meat, seafood, or vegetables in a mixture of soy sauce, vinegar, garlic, bay leaf, and black peppercorns, which is then browned in oil, and simmered in the marinade. It has been considered the unofficial national dish of the Philippines. The dish's name originates from the Spanish term "adobar", meaning "marinade" or "pickling sauce". Variations of the dish can also be found in Spanish and Latin American cuisines.

soy sauce

vinegar

water

garlic

pepper corns

oil

bay leaf

chicken

ground pork

powdered sugar

Recipe

Ingredients:

  • 1 kg chicken or pork, cut into serving pieces

  • 1/2 cup soy sauce

  • 1/2 cup vinegar

  • 1 cup water

  • 3-4 cloves garlic, crushed

  • 1 teaspoon pepper corns

  • 3 bay leaves

  • 1 tablespoon oil

  • 1 tablespoon sugar


Instructions:

  1. In a large bowl, combine the chicken or pork, soy sauce, and crushed garlic. Let it marinate for at least 1-2 hours.

  2. Heat oil in a large pan over medium heat. Add the marinated chicken or pork (save the marinade for later) and cook until all sides are browned.

  3. Add the marinade, vinegar, water, pepper corns, and bay leaves to the pan. Bring the mixture to a boil.

  4. Reduce the heat to low, cover the pan, and let it simmer for about 30-40 minutes, or until the meat is cooked through and tender.

  5. Stir in the sugar, and cook for another 5-10 minutes.

  6. Serve the adobo hot with rice.