Traditional Filipino Chicken Adobo Recipe

Introduction

Welcome to Love With Recipes, where culinary traditions meet modern comfort in every dish. Today, we delve into the heart of Filipino cuisine with a timeless classic—Traditional Adobo. Renowned as the Philippines’ unofficial national dish, Adobo is a celebration of bold flavors, hearty textures, and cultural heritage. This dish perfectly exemplifies the Filipino mastery of balancing acidity, saltiness, sweetness, and savory notes, creating a symphony of taste that is both comforting and exhilarating.

At its core, this version of Adobo features tender pork simmered in a marinade of vinegar and soy sauce, infused with garlic, bay leaves, and pepper. The slow cooking process melds these flavors into a rich, savory sauce that coats each piece of meat, delivering depth and complexity in every bite. Whether served over steamed rice or enjoyed on its own, this dish promises a satisfying and authentic culinary experience that has been cherished across generations.

Perfect for family dinners, casual gatherings, or meal prep, this recipe offers a straightforward process that allows the natural flavors of the ingredients to shine through. Its versatility and comforting profile make it a staple in Filipino households and an excellent choice for anyone eager to explore Asian culinary traditions. As you follow along, you’ll learn tips and tricks to customize the dish to your liking, ensuring a memorable meal every time.

Time

Preparation Time: Approximately 45 minutes

Cooking Time: About 1 hour and 15 minutes

Total Time: Roughly 2 hours

Note: The marination process can be extended to enhance flavor, with a recommended minimum of 30 minutes and up to overnight for deeper infusion.

Needed Equipment

• Large heavy-bottomed pot or Dutch oven: For marinating and simmering the pork, ensuring even heat distribution and retention.
• Measuring cups and spoons: Essential for accuracy in liquids and spices.
• Sharp knife and cutting board: For preparing pork and garnishes.
• Skillet or frying pan: To brown the cooked pork and develop flavor.
• Wooden spoon or spatula: For stirring ingredients and scraping flavorful bits from the pan.
• Tongs: For handling hot pork pieces safely.
• Strainer or slotted spoon: To drain the pork after simmering, reserving the flavorful sauce.
• Serving dish or platter: To present the finished Adobo elegantly.
• Optional: Food processor or mortar and pestle: For crushing garlic and peppercorns if you prefer a more rustic texture.

Tags

• Filipino Cuisine
• Traditional Recipes
• Comfort Food
• Slow Cooked
• Family Favorite
• Meat-Based
• One-Pot Dish

Serving Size

Serves approximately 4 to 6 people, depending on portion sizes and accompaniments.

Difficulty Level

Easy to Moderate. This recipe involves simple steps suitable for beginner cooks with some basic kitchen skills, especially in handling meat and simmering.

Allergen Information

• Soy: Contains soy sauce, which is a soy-derived product.
• Garlic: Common allergen for some individuals.
• Pork: Not suitable for those with pork allergies or dietary restrictions.

Note: Always check ingredient labels for potential allergens, especially if using pre-packaged soy sauces or vinegars.

Dietary Preference

• Gluten-Free: Use gluten-free soy sauce variants.
• Pork-Based: Traditional dish primarily made with pork.
• Low Sugar: Adjust sugar content to suit dietary needs.

Course

Main Course

Cuisine

Filipino / Southeast Asian

Ingredients

Instructions

Marinate the Pork

Begin by preparing your marinade, which acts as the flavor foundation for this dish. In a large, sturdy pot or Dutch oven, combine the vinegar, soy sauce, salt, crushed garlic, bay leaves, whole black peppercorns, sugar, and water. Use a whisk or a sturdy spoon to stir the mixture thoroughly until the salt and sugar are completely dissolved, creating a harmonious blend of flavors. The acidity from the vinegar will tenderize the pork while imparting a tangy brightness, balanced by the salty richness of soy sauce and the aromatic qualities of garlic and bay leaves.

Once your marinade is ready, add the pork pieces to the pot, ensuring each piece is fully submerged and coated with the marinade. Cover the pot with a lid or plastic wrap and let it sit at room temperature for at least 30 minutes. This marination process allows the flavors to penetrate deep into the meat, enhancing the overall taste. For a more intense flavor, you can marinate the pork for several hours or overnight in the refrigerator, which also allows the ingredients to meld further.

Simmer to Perfection

After marination, place the covered pot over medium heat. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer. Allow the pork to cook slowly for approximately 1 hour, stirring occasionally to prevent sticking and ensure even cooking. During this time, the pork will become tender as the flavors meld and the marinade reduces slightly, creating a rich, aromatic sauce. The kitchen will fill with a mouthwatering aroma—the scent of vinegar and garlic mingling with the pork—signaling that your dish is nearing readiness.

Check periodically to ensure the pork isn’t sticking or evaporating too quickly; if necessary, add a splash more water. The goal is to achieve fork-tender meat that has absorbed the vibrant flavors of the marinade while maintaining a moist texture.

Drain and Reserve

Once the pork has reached tender perfection—typically after about an hour—carefully remove the pieces with tongs or a slotted spoon and set them aside on a plate. Reserve the cooking liquid, as this flavorful sauce will be used later to enrich the dish further. Straining the sauce is optional but recommended if you prefer a smooth consistency, removing bay leaves and peppercorns. Otherwise, you can leave the spices intact for added aroma and visual appeal.

Brown the Pork

In a separate skillet or frying pan, heat the tablespoon of cooking oil over medium-high heat. Once hot, add the pork pieces in batches if necessary to avoid overcrowding, and brown them on all sides. This step develops a caramelized crust, adding depth and a pleasing texture to each bite. Use tongs to turn the pork evenly, ensuring each side gets a beautiful golden-brown finish. The Maillard reaction during browning enhances the dish’s savory profile, providing a contrast to the tender, marinated meat.

After browning, transfer the pork to a serving dish. The browning process not only adds flavor but also creates a visually appealing presentation with a slight crispness on the exterior.

Prepare for Serving

Discard any excess oil from the skillet, leaving behind the browned bits—these are packed with flavor. Pour the reserved cooking liquid into the skillet and bring it to a gentle simmer. Use a spatula or wooden spoon to scrape up any caramelized bits stuck to the pan, incorporating them into the sauce. Let it simmer for a minute or two to deepen the flavor further, allowing the sauce to slightly thicken if desired.

This concentrated sauce will be the crowning glory of your Adobo, providing a luscious coating that enhances the pork’s succulence and aromatic qualities.

Serve and Garnish

Arrange the browned pork on a serving platter and generously spoon the sauce over the meat, ensuring each piece is coated in the rich, tangy glaze. For an extra burst of flavor, garnish with freshly sliced chilies, chopped herbs like parsley or cilantro, or additional bay leaves. Serve hot alongside steamed rice, which is the traditional accompaniment, allowing the rice to soak up the flavorful sauce and complete this hearty, satisfying meal.

Enjoy your authentic Filipino Traditional Adobo, savoring each tender bite and appreciating the depth of flavors that have been carefully developed through slow simmering and skillful browning.

Preparation Tips

• Marination Time: For maximum flavor, marinate the pork overnight. This allows the meat to absorb the acidity and aromatics fully, resulting in a more complex taste profile.
• Meat Selection: While pork belly or shoulder are traditional choices, you can also experiment with other cuts like pork ribs or even chicken for variations.
• Soy Sauce: Use a good-quality Filipino soy sauce for authentic flavor; dark soy adds richness, while light soy provides saltiness without overpowering.
• Vinegar: Cane or white vinegar works best; avoid overly aged or flavored vinegars that may alter the intended taste.
• Balancing Flavors: Adjust sugar, vinegar, or soy sauce according to your taste preferences throughout the process, tasting as you go.
• Cooking Method: Slow simmering is key for tender meat; avoid high heat that can toughen the pork or cause the sauce to burn.
• Browning Technique: Proper browning enhances flavor; ensure the oil is hot enough before adding pork to achieve a perfect crust.

Nutritional Information

Tips and Tricks

• Flavor Development: Browning the pork adds a nutty depth that elevates the overall taste. Do not skip this step.
• Vinegar Balance: If you prefer a milder tang, reduce the vinegar quantity slightly or add more sugar.
• Marination Variations: Incorporate additional spices such as turmeric, ginger, or chili flakes for personalized twists.
• Cooking Method: Using a slow cooker or pressure cooker can significantly reduce cooking time while maintaining tenderness.
• Serving Suggestions: Pair with pickled vegetables or a fresh cucumber salad to balance the richness of the dish.

Add-ons

• Hard-boiled eggs added during the last 10 minutes of simmering for extra protein and flavor.
• Fresh herbs such as cilantro or parsley sprinkled on top before serving.
• Sliced chili peppers for those who enjoy heat.
• Steamed vegetables like green beans or bok choy as a nutritious side.

Side Dishes

• Steamed Jasmine Rice: The classic accompaniment, perfect for soaking up the flavorful sauce.
• Garlic Fried Rice: Adds an aromatic layer to the meal.
• Pickled Vegetables: Provides acidity to balance the richness of the pork.
• Filipino Pancit: A noodle dish that pairs well with Adobo for a festive feast.

Improvements and Variations

• Sweetened Version: Increase sugar for a sweeter, caramelized flavor profile.
• Spicy Twist: Add chopped chili peppers or chili oil during cooking for heat.
• Vegetarian Adaptation: Substitute pork with jackfruit or tofu for a plant-based version.
• Cooking Technique: Use a pressure cooker to cut down cooking time, ensuring tender meat in under 30 minutes.
• Presentation: Serve with a side of fresh pineapple slices for a tropical touch.

Save and Store

Leftover Adobo keeps remarkably well and often tastes better the next day as flavors continue to meld. Store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat thoroughly on the stovetop or microwave, adding a splash of water or broth to revive the sauce’s moisture.

To reheat on the stovetop, simmer gently until heated through, ensuring the pork remains tender and flavorful. If frozen, thaw overnight in the refrigerator before reheating.

FAQ

Can I make Adobo with chicken instead of pork?

Absolutely. Chicken thighs or drumsticks are excellent substitutes, and the cooking times may vary slightly. Follow the same marinating and simmering steps, adjusting cooking duration to ensure the chicken is fully cooked and tender.

Is Adobo spicy?

This version is mildly spicy if garnished with chilies. You can increase heat by adding chopped fresh chilies or chili flakes during cooking or serving.

Can I make this dish vegetarian?

Yes. Substitute pork with hearty vegetables like eggplant, mushrooms, or jackfruit. Use vegetable broth instead of water, and season accordingly to mimic the savory profile.

How do I adjust the sourness?

Modify vinegar amount to taste. For a milder tang, reduce vinegar; for more acidity, add a splash more. Remember, the balance of flavors is key to authentic Adobo.

Conclusion

Mastering the art of Filipino Adobo offers a gateway into a rich culinary tradition characterized by simplicity, bold flavors, and cultural significance. This recipe on Love With Recipes is crafted to be accessible yet authentic, guiding you through each step with clarity and tips for personalization. The slow simmering, browning, and careful seasoning culminate in a dish that is both comforting and celebratory, perfect for sharing with loved ones or enjoying as a hearty solo meal. Embrace the process, experiment with flavors, and savor every bite of this iconic Filipino classic.

References

• DeVoursney, J. (2014). Filipino Food: Recipes from the Islands. Manila: Philippine Culinary Publishing.
• Reyes, M. (2010). Adobo: The Philippines’ National Dish. Filipino Journal of Culinary Arts.