Adobo (Filipino Chicken and Pork)

Philippines | Prep: 15 min | Cook: 50 min | Total: 1 hr 5 min | Serves: 6

About Adobo

Adobo is the Philippines' most iconic dish. The word comes from the Spanish for marinade, but the Filipino version predates Spanish colonisation — indigenous cooks preserved meat in vinegar long before the 16th century. The combination of vinegar, soy sauce, garlic, bay leaves, and black pepper creates a braise that is deeply savoury, slightly sour, and strikingly glossy. No two Filipino families make it exactly the same, which makes it one of those rare national dishes that is both universal and intensely personal.

Ingredients

• 700g bone-in chicken pieces (thighs and drumsticks)

• 400g pork belly, cut into 4 cm chunks

• 1 head garlic, cloves crushed (about 10–12 cloves)

• 1 cup white cane vinegar or white wine vinegar

• ½ cup soy sauce

• 1 cup water

• 4 bay leaves

• 1 tsp whole black peppercorns

• 2 tbsp neutral oil

• 1 tsp sugar (optional)

Directions

1. Marinate: Combine chicken, pork, garlic, vinegar, soy sauce, bay leaves, and peppercorns. Marinate for at least 1 hour.

2. Brown the Meat: Remove meat from marinade and pat dry. Heat oil over medium-high heat. Brown chicken and pork in batches until golden on all sides, about 3–4 minutes per side.

3. Braise: Return all meat to the pan. Pour in the reserved marinade and add water. Bring to a boil, then reduce to a steady simmer. Cover and cook for 30 minutes.

4. Uncover and Reduce: Remove lid and continue cooking over medium heat for 15–20 minutes, until the liquid reduces to a thick, glossy sauce.

5. Serve: Plate over steamed white rice. Spoon the dark, glossy sauce generously over the top.

Cooking Tips

• Vinegar First: Traditionally, vinegar and meat are combined and brought to a boil before soy sauce is added — this sets the vinegar flavour so it mellows through cooking.

• Pork Belly Fat: Do not trim the fat before cooking — it renders into the sauce naturally, enriching the braise.

• Leftovers Are Better: Like many braises, adobo improves overnight. The flavours deepen and the fat solidifies, making it easy to skim before reheating.

Nutrition Facts (per serving, based on 6 servings)

• Calories: ~520 kcal

• Total Fat: 32g

• Saturated Fat: 10g

• Cholesterol: 140mg

• Sodium: 1,050mg

• Total Carbohydrates: 6g

• Dietary Fiber: 0g

• Sugars: 2g

• Protein: 42g