Adobo is a classic Filipino dish that literally means “to marinate”. This popular course is a must-try for all visiting foreigners, in order to complete their Philippine experience. But for those who crave to taste this Filipino classic—that is overwhelmingly the perfect mix of soy sauce, vinegar and a hint of sugar—but don’t have the means to go to the Far East, here’s an easy recipe to follow.
Take note that there are different styles of cooking Adobo. There’s the traditional one that uses soy sauce, commonly called Adobong Itim (Black Adobo). There’s also the unique variation that’s called Adobong Puti (White Adobo) that doesn’t include soy sauce in its recipe. The Adobo can also be dry or have lots and lots of sauce—depending on your preference.
This recipe is for a traditional Black Adobo with lots of sauce, for 4-6 servings.
– 1 kilo of chicken or lean pork
– Soy sauce
– Onions and garlic
– Fish sauce (optional)
Step 1: Cook the meat of your choice. Leave them in a pan with enough water to fill the bottom side of the meat. Add a few teaspoons of cooking oil. Set the stove to low fire. Flip and let the other side of the meat cook till it turns white. (You could take small bites too in order to check if the meat is already cooked.)
Step 2: While cooking the meat, prepare the sauce. In a measuring cup (1 cup), mix the soy sauce, vinegar, sugar and water. Depending on your taste, you could adjust the volume of these ingredients. Because I want it salty and just a hint of sweet and sour, I add around 4 tbs of soy sauce, 2 ½ tbs of vinegar and 1-2 tsp of sugar. But if you want, say, more of a sweet version of Adobo, then add more sugar and lessen the volume of soy sauce a bit. Add water to fill the cup. Add more of the ingredients if necessary.
Step 3: In another pan, sauté 1 small chopped onion and around 1-2 chopped garlic cloves with just a bit of cooking oil. Use low fire.
Step 4: Once that’s done, add the sauce to your sautéed onions and garlic. Mix and let it heat for another 2-3 minutes.
Step 5: Pour the sauce on the meat. Mix well.
Step 6: After a few minutes, pour some soy sauce directly on the meat of choice for more flavor and for the dark color. Let it cook for another few minutes.
Step 7: Enjoy.Publisher: pauline c. tome