Filipino Pork and Chicken Adobo Sauce Recipe: Food fit for the Gods

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5 stars from 2 ratings of Filipino Adobo

My lovely wife is from the Philippines, and this old farm boy from southern Illinois had to learn to eat a lot of strange food over the past 41 years that I had never dreamed existed.

Some of it I don't even want to think about. :)

But some of it is fit for the Gods themselves.

Filipino cooking doesn't have the proper respect that it should... so here's a recipe that deserves to be on everyone's plate at least once a month (or even every week) - and it's as easy as can be.

The leftovers are just as good, if not better, so make plenty.

The dish is Pork Adobo, which can also be made with chicken if you prefer. The name is Spanish, but that's about all. It's the national dish of the P.I., and like chili, there are hundreds of ways to make it, each one good in it's own way.

Here's our quick and easy way.

Start with about two pounds of pork. You want the meat to be in chunks about an inch square or so. "Country ribs" are great at it because they come almost perfectly sized to begin with. Don't use the really good loin meat because it's too dry. You want something with a bit of fat attached to it.

Put the meat in a big enough saucepan so that it comes up about two thirds of way. We use a five quart pan..

Add equal amounts of cider vinegar and Kikoman (or other high quality) soy sauce to cover the meat about two thirds. This is generally about a cup of each.

Some people lean more towards a little extra vinegar but that is a matter of individual taste.

Drop in a bay leaf or two, a shake of oregano, and a dozen or so peppercorns (or add quite of bit of fresh ground pepper in the last 15 minutes of cooking).

No salt, unless you're using salt free soy sauce.

If you like garlic throw in a couple of whole cloves - or a dozen or so. Our kids fish them out and fight over the last one.

That's it.

Simmer for about 90 minutes, stirring occasionally. The pieces should be falling-apart tender by then with the sauce greatly reduced.

A couple of alternatives are to marinade the meat in the sauce overnight, briefly grill the pieces on each side, and then return it to the sauce to let it simmer until tender. Or, you can reverse it by simmering it first for 30 minutes and then finishing it on the grill.

Serve with rice, of course. I use the sauce from the pot to sprinkle over my rice. After 41 years I still don't like just plain old white rice staring at me from the plate. :)

Nice simple veggies go great with it.

If you don't like pork but still want to try it, chicken thighs work fantastic. Many people combine the thighs with the pork for the best of both. Chicken breasts tend to get a little dry so I prefer the marinade and grill method with them. Beef tongue works, so does squid.

All kidding aside, it is one of the best dishes you'll ever have. If not, I'll refund the full cost of this recipe.

If you like this here is another great Filipino recipe for you to try: Filipino Pancit Canton: When you really want to impress your family


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Comments 22 comments

MM Del Rosario profile image

MM Del Rosario 8 years ago from NSW, Australia

well done John,

it doesn't always look good on the plate but taste well on the palate....


stylezink profile image

stylezink 8 years ago from Atlanta, GA.

I love chicken adobo! I never cared for pork.. But we never used chicken breast my mother used wings.

This is def. worth trying people!

Oh, and I especially love your "serve with rice, of course." What other sides are there in filipino cooking. hahaha!


Jack Burton profile image

Jack Burton 8 years ago from The Midwest Author

Well, you know us crazy Americans...we're liable to serve it with mashed potatoes.

:-)


shezz3085 profile image

shezz3085 8 years ago from Philippines

since I am a filipino, all I can say is I love all filipino foods. hehehehe...


Sally's Trove profile image

Sally's Trove 8 years ago from Southeastern Pennsylvania

This dish sounds delicious, and you make it sound so easy. I love contry ribs, so your recipe will be in my menu very soon!


BernieQuimpo profile image

BernieQuimpo 8 years ago from Philippines

Great to find another American who loves Philippine adobo. I have Caucasian friends from New Jersey who are crazy about the dish and like it with mounds of garlic. Adobo is a keeper -- I like it even better when it is a few days old.


akeejaho profile image

akeejaho 8 years ago from Some where in this beautiful world!

Yummy yummy adobo. Love it love it. I do seem to remember whole pepercorns in it when I used to get it in the Phillipines.

I need a quick fix of some Pancet with those little Calamansi's to squirt over it, and some hpoia, and .......well. You get the idea! I love the food from the Phillipines. (Except Balut and those little nasty shrimp in the jar, and I'll pass on the fruit bat.)


christinekv profile image

christinekv 8 years ago from Washington

What do you mean by "Food fit for the Gods?" (plural). Doesn't that go against what you believe/stand for?

Respectfully submitted by someone also married to a Filipino and familiar with Filipino cuisine (and I too have never eaten balut and don't believe my hubby has either!).

Bet you have some beautiful children!


Billy H. 8 years ago

Ok. I'm a crazy country white boy from middle of no where NC. My aunt is Filipino, and I love to try new things. I asked her about balut and she told me that she sis not like it. But I'm crazy so I bought one balut and asked the lady in the oriental store how to cook it. I boiled the egg for an hour, let it cool and opened it. I almost didn't eat it because of the look, it looks absolutely horrid. I manned up and added a little salt to taste and bit in. Surprisingly balut didn't taste to bad, it actually tasted good. Texture is not so great, but flavor is not to bad. So everyone give balut at least one try.


isyan profile image

isyan 7 years ago

i really like pork adobo.. its one of my fav food..


charlettevidal profile image

charlettevidal 7 years ago from Shenzhen PRChina

Definitely one of the best Pinoy (Filipino colloquial)recipe!


toni_noname 7 years ago

I love adobo! You can make adobo in as quick as 10 minutes. Thanks for posting this recipe. i found great recipes too on http://www.filipino-foods.com too. It is worth a visit. Thanks!


shiaolin profile image

shiaolin 7 years ago

hey try also a chicken wings adobo make it dry not saucy.same procedure but you just use little sauce til it cook..keep mixing to level all with the sauce.even you will put it in the fridge and eating it cold while you are watching movie its so yummy.put hot chilli as u want...that's a dry adobo...


dyesebel10 profile image

dyesebel10 6 years ago from USA

I love chicken or pork adobo.. sometimes I add long beans (sitaw) to adobo for variation.


silasila 6 years ago

Adobo is really delicious,have it pork or chicken. And the sauce will kill it. With adobo on your place be sure to prepare 5 cups of rice just in case! he3! And by the way "ADOBO" cuisine originally from Spain, passed down to the native filipinos hundreds of yrs. ago when Spain colonized Phils... Right now there are so many different types of Adobo cooking in the Phils.


khayM profile image

khayM 5 years ago

try mixing chicken and pork for adobo. my husband like potatoes so i also put some on it sometimes. also replacing 1/2 of the vinegar with calamansi juice.


jose mari artacho 5 years ago

I'm a Filipino I didn't know that ADOBO is great whe you grill it.. :) it's really delicious,, must try it

now once a week we're eating GRILLED PORK ADOBO,,,,,,


cynthia 5 years ago

pork adobo is my favorite dish. it's one dish that doesn't look as good as it tastes. here's a technique i use when i cook this dish for special occasions when presentation counts a lot.

after you've simmered the stew, try pan frying your adobo just so that the outer surface of the meat gets a bit crusty, but the core remains tender. you can use the same oil from the sauce where you had cooked it. add the sauce little by little, so that it gets absorbed by the meat as you fry it. just make sure you have leftover sauce (half of the original volume)to drizzle over the cooked meat once you're done frying. the flavour remains the same, but the texture is greatly enhanced.


stewart 5 years ago

have been to the phi's lots of times and love adobo and tusico but always worry about cooking pork or chicken with vinegar, but they all say thats how you cook it so i will give it a go. will let you know


ree 5 years ago

the secret to good adobo is in the vinegar it must be coconut vinegar and the best ones are from pampangga or ilocos.


rumulus 5 years ago

as a cook i like my version roasted potato and pineapple adobo,coz i'm not eating so much meat and its so easy to prepare,,a touch of vinegar,soy sauce,&brown sugar,and fresh ground pepper,,,,,yummy!!!


filipinofoods profile image

filipinofoods 4 years ago from Philippines

Wow! Nice recipe.. You might want to try adding chicken liver and gizzard. I have my chicken liver and gizzard adobo recipe here: http://hubpages.com/food/Chicken-Liver-and-Gizzard...

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