Adobo is a popular Filipino dish that typically consists of meat, seafood, or vegetables marinated in a sauce made of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The adobo marinade imparts a tangy, savory flavor to the food.
While adobo sauce ingredients are relatively simple, finding the right balance is key to achieving an authentic Filipino adobo flavor. Many cooks in the Philippines make their own unique version of the marinade, adding ingredients like coconut milk, chili peppers, orange juice, or annatto seeds.
The term “adobo” can refer to either the marinade itself or the dish cooked with the marinade. Adobo recipes and cooking techniques vary across regions in the Philippines. For example, adobo from the Visayas region often includes coconut milk in the sauce.
So what are the signature seasonings that give Filipino adobo its distinctive taste? Let’s take a closer look at some of the essential ingredients.
Vinegar
Vinegar is the most important component of Filipino adobo. It provides the tangy, sour flavor that characterizes the dish.
Traditionally, Filipino adobo is made with native cane vinegars like sukang Iloko from the Ilocos region or sukang paombong from the Laguna region. These vinegars have a mellow acidity and subtle sweetness that pairs beautifully with the soy sauce and aromatics.
White distilled vinegar or apple cider vinegar make good substitutes for Filipino cane vinegars. Avoid balsamic vinegar, which overpowers the other flavors. Rice vinegar is also too mild for adobo.
The amount of vinegar can range from 1/4 cup to 1 cup for every 1/3 cup of soy sauce in the marinade. More vinegar gives a tangier adobo, while less gives a sweeter, saltier flavor.
Soy sauce
Soy sauce provides the signature salty, umami flavor in Filipino adobo. Traditional adobo uses a light Filipino soy sauce called toyo. Regular soy sauce or low-sodium soy sauce are recommended substitutes.
Use about 1/3 cup soy sauce for every 1/4 to 1 cup of vinegar in the marinade. The soy sauce balances out the acidity of the vinegar. Too much soy sauce will give adobo a very salty flavor.
Garlic
Garlic adds a rich, aromatic flavor to adobo. Chopped or minced garlic is cooked briefly in oil before adding the other marinade ingredients. This blooms the garlic flavor.
For every 1/3 cup of soy sauce in the adobo, use around 6-12 cloves of garlic, to taste. More garlic gives a stronger, spicier flavor. Let the amount of garlic suit your taste preferences.
Whole black peppercorns
Whole black peppercorns give adobo a mildly spicy kick and aroma. Lightly cracking the peppercorns before adding them to the marinade releases more peppery flavor.
Use about 1-2 teaspoons of whole black peppercorns per 1/3 cup of soy sauce in the adobo. The pepper flavor intensifies as the meat cooks in the marinade.
Bay leaves
Bay leaves are a signature seasoning in Filipino adobo, providing an earthy, subtly herbal background note. Use 2-4 dried bay leaves in the adobo marinade.
Bay leaves are simmered in the sauce to infuse their flavor. Before serving, they are removed so no one accidentally eats them. Dried bay leaves have the strongest flavor for adobo.
Optional ingredients
While the main ingredients above are essential to Filipino adobo, many cooks like to add their own flair with extra seasonings. Here are some popular options:
Coconut milk
Adding coconut milk gives adobo a richer texture and a hint of natural sweetness. Use about 1/2 to 1 cup coconut milk per batch of adobo sauce. Coconut milk is more commonly used in adobo from the Visayas region.
White sugar
A teaspoon or two of white sugar helps balance the acidity in the vinegar. It adds a touch of sweetness to the sauce. Brown sugar can also be used.
Chili peppers
Small hot chilies like bird’s eye chilies or Thai chilies can provide some heat to adobo. Add 2-4 whole chilies to the sauce. Take care not to overdo it on the spiciness.
Orange juice
Some adobo recipes call for a few tablespoons of orange juice, which gives the sauce a fruity tang. Only use a small amount, like 2-3 tbsps per batch.
Liver spread
In an interesting modern twist, some cooks add a spoonful or two of liver spread to adobo sauce. The savory, meaty liver flavor enhances the umami taste.
Annatto oil
Frying the meat in annatto oil before adding it to the sauce gives adobo a rich, reddish-orange color and mild peppery flavor. Annatto, or achuete, is commonly used in Filipino cooking.
Oregano
A teaspoon of dried oregano adds an extra layer of earthy flavor to the mix of seasonings. Use sparingly so it doesn’t overpower the other aromatics.
Lemongrass
Lemongrass is not traditional in adobo, but adds a pleasant citrusy fragrance when sautéed with the garlic. Use 2-3 stalks cut into 3-inch pieces.
Meat choices
The beauty of adobo is that it works well with almost any type of meat, seafood, or vegetable. Some classic adobo meat choices include:
Chicken
Chicken thighs or drumsticks cooked in an adobo marinade become fall-off-the-bone tender and full of flavor. The chicken absorbs the sauce beautifully. Remove bones before serving.
Pork
Pork shoulder or belly braised in adobo sauce turns meltingly tender. The rich pork flavor balances the tangy sauce. Cubed pork butt also makes tasty adobo.
Beef
Affordable cuts like chuck roast, brisket, or short ribs shine when simmered in an adobo braise. The vinegar helps tenderize the beef.
Fish and seafood
Meaty fish like tuna, mackerel, sardines, or milkfish work very well cooked adobo-style. Shellfish like shrimp, mussels, and squid also gain lots of flavor from adobo marinade.
| Meat | Best Cuts for Adobo |
|---|---|
| Chicken | Thighs, drumsticks, wings |
| Pork | Shoulder, belly, butt |
| Beef | Chuck roast, brisket, short ribs |
| Fish | Tuna, mackerel, sardines, milkfish |
| Seafood | Shrimp, mussels, squid |
Vegetable adobo
Adobo also works deliciously with vegetables. Try marinating eggplant, green beans, okra, bamboo shoots, or bitter melon in adobo sauce. The vegetables soak up the strong flavors beautifully.
Potatoes braised in adobo sauce make a hearty, comforting dish. Cubed potatoes turn perfectly tender with a salty-sweet glaze.
Some other veggies that are great in adobo:
- Cabbage
- Green papaya
- Chayote squash
- Long beans
- Carrots
- Green beans
Experiment with your favorite vegetables to create a meatless adobo. Adjust vinegar levels to suit the produce – use less vinegar for more delicate veggies.
How to cook
Now that we’ve covered the key ingredients, let’s discuss how to combine them into the perfect adobo.
The basic process is:
- Sauté aromatics (garlic, onions, peppercorns) in oil.
- Add meat, seafood, or vegetables.
- Pour in vinegar, soy sauce, and other liquid ingredients. Add bay leaves.
- Simmer until meat is cooked through and tender.
- Taste and adjust seasoning as needed. Finish with black pepper.
More detailed steps:
1. Sauté aromatics
Heat 1-3 tbsp oil in a pan over medium heat. Cook garlic and onions until fragrant and slightly golden, 1-2 minutes. Add whole peppercorns and bay leaves. Cook 1 minute more.
2. Sear protein
Raise heat to medium-high. Add meat, seafood, or vegetables. Cook until lightly browned on all sides, about 2-3 minutes per side. This enhances flavor.
3. Simmer in marinade
Pour in equal parts soy sauce and vinegar, about 1/3 cup each per 1lb of protein or vegetables. Add other marinade ingredients like coconut milk or orange juice.
Bring to a gentle simmer over medium-low heat. Cover and cook, turning meat occasionally, until very tender when pierced.
Cooking times vary widely based on ingredients. Meat takes 30mins up to 2 hours. Fish and vegetables cook much faster, 10-20 minutes.
4. Finish and adjust seasoning
When done, taste the adobo sauce. Add more soy sauce for saltiness, vinegar for acidity, or sugar for sweetness as desired.
Remove bay leaves. Finish with freshly cracked black pepper. Garnish with chopped green onions or cilantro if desired.
Serving suggestions
Once you’ve mastered the basics, get creative with how you serve and enjoy adobo:
- Serve adobo meat over steamed rice. Mix the sauce into the rice.
- Make tacos or wraps with adobo chicken or pork.
- Add adobo-marinated fish or shrimp to rice noodles or pasta.
- Top nachos or baked potatoes with adobo-braised meat.
- Fold adobo-cooked vegetables into omelets or frittatas.
- Use adobo-marinated meats in sandwiches, wraps, and pitas.
- Mix adobo sauce with mayo for a tasty condiment or sandwich spread.
The braising liquid also makes a delicious, tangy pan sauce for the meat. Spoon it over rice or mashed potatoes.
Try serving a Filipino-style kamayan feast with adobo as the star ingredient. Kamayan means “eating with hands” in Tagalog.
Adobo around the world
As Filipinos have emigrated around the world, adobo has become a popular global dish:
North America
In the U.S. and Canada, adobo is often prepared using common pantry ingredients like soy sauce, vinegar, and garlic powder. Canned versions like ADOBO Road are popular. Adobo chicken wings and meatballs are bar food favorites.
Latin America and the Caribbean
In Mexico, Cuba, and other Latin countries, adobo takes on local flavors like achiote paste, cumin, citrus, and chili peppers. Pork and chicken adobo are common.
Spain
Spanish adobo features garlic, paprika, oregano, and olive oil. The connection comes from Spain colonizing the Philippines for over 300 years. Meat, seafood, and veggie adobo are all popular.
Asia Pacific
In Asia, Filipino adobo retains popularity in Hong Kong and Singapore. It fuses with local cuisines in Japan, Korea, Thailand and Indonesia, using ingredients like miso, lemongrass, fish sauce, and tamarind.
Common questions
Here are answers to some frequently asked questions about this flavorful Filipino favorite:
Is adobo a stew?
No, adobo is not a stew. The pieces of meat, seafood, or vegetables are braised in a marinade sauce of vinegar, soy sauce, and aromatics. But unlike a stew, adobo doesn’t have a lot of added liquid or broth.
Is adobo spicy?
Adobo can be made spicy by adding chili peppers to the sauce, but traditional adobo is not spicy. The flavors come from the vinegar, garlic, peppercorns and bay leaves. The heat level can be adjusted to taste.
What’s the difference between adobo and BBQ?
BBQ relies on sweet, tomato-based sauces and dry rubs. Adobo is savory and tangy from vinegar and soy sauce. The Filipino marinade also utilizes lots of garlic, peppercorns, and bay leaves not found in BBQ.
Can you freeze adobo?
Yes, adobo freezes very well for up to 3 months. Allow the dish to cool completely before freezing. Portion into airtight containers or freezer bags. Thaw in the fridge before reheating.
Is adobo gluten free?
Yes, traditional adobo is naturally gluten-free. Be sure to use tamari instead of soy sauce to keep it gluten free. Check that other ingredients like coconut milk are marked gluten free.
What’s the origin of adobo?
Adobo originated during the Spanish colonial period in the Philippines, from the 1500s to 1898. Indigenous cooking methods like vinegar preservation combined with Spanish and Mexican influences.
Conclusion
With its winning combination of tangy, salty, savory, and slightly sweet flavors, adobo truly captures the vibrant spirit of Filipino cuisine. The balance of simple ingredients – vinegar, soy sauce, garlic, peppercorns, and bay leaves – is the key.
Part of adobo’s appeal is its versatility. Almost any kind of protein or vegetable can be elevated by an adobo marinade. You can keep coming back to this recipe and giving it your own personal twist.
Adobo has classic Filipino roots, but has expanded far beyond its original borders. This addictive marinade is embraced by diverse cultures across the globe, putting a unique spin on the traditional formula.
However you choose to make and enjoy it, adobo is one of those easy, crowd-pleasing dishes that always hits the spot. The bold, punchy flavors never get old. Give adobo a try soon and add it to your recipe repertoire.