Adobo is the most popular Filipino dish
enjoyed by all classes. Adobo is typically served with steamed white rice. easy to prepare and has a long shelf life. There are different ways of cooking adobo.
You can use pork, chicken or both (combination of chicken and pork) with vinegar, soy sauce and more garlic. Some cook this with enough sauce, some are
dried and some also put potato and/or red bell pepper. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade and
it is used in many Latin American cuisines, including Mexican and Puerto
Rican.— but Filipinos have happily adapted it as their own.
The vinegar marinade makes a dish that stores very well in the Filipino heat.
Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant
1 kilo chicken, cut into desired pieces
1/4 c. of cane vinegar
1/4 c. (or more) of soy sauce
1 head of garlic, segmented and crushed
1 tsp. of whole black peppercorns
1 to 2 bay leaves4
1 cup Water (optional)
hard-boiled eggs, shelled
Procedure and cooking instructions:
- In a large bowl, mix in the soy sauce, vinegar, ground pepper, garlic, bay leaf and chicken pieces then marinate for 1-3 hours. Set aside the marinade sauce.
- After 2-3 hours, heat cooking oil in a pan and saute garlic, onion, until become all translucent.
- Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat
the oil in a skillet over medium-high flame and sauté the chicken pieces to
brown them. Remove from heat and set aside.
- Pour now the marinade sauce and water into the chicken then simmer for 40-50 minutes until the chicken become tender and thickened the sauce.
- Add salt and pepper to taste. If you want it drier cook a little further or with just enough sauce.
- Add the eggs
- Adobong Manok na Gata (Chicken in vinegar sauce with coconut milk): Use 1 cup coconut milk instead of the water.
- Pork Adobo: Substitute 1 1/2 pounds of cubed pork for the chicken. The pork is usually browned in oil first and then simmered with the rest of the ingredients. Pork adobo is probably even more popular than chicken.
- Adding 2 tablespoons of oyster sauce will make the chicken and pork adobo taste better.
- You have the option to add crushed ginger to the onions and garlic when
sautéing. Ginger adds a unique flavor to your pork/chicken adobo.
- Using a combination of pork and chicken is very popular.
- Sautéing the chicken or pork can be eliminated if you like, but it adds a lot of flavor and color.
- Vary the proportions of vinegar and soy sauce to your taste.
- Sugar cane vinegar is used in the Philippines, but white or cider vinegar can be used.
- Add 1 cup pineapple to the simmering sauce or use pineapple juice instead of the water.
- Add a little sugar to round off the tartness if you like.
A signature dish of any good chef holds the potential to captivate the palate and fascinate the imagination. From the selected ingredients to the chef’s culinary zeal, it’s the inspiration that truly makes a signature dish unique and be well-loved by the most discerning guests.Every chef and cook has his or her signature dish. This is the dish, whether sweet or savory, that best represents the person who prepared it.