The Most Delicious Filipino Adobo Recipe You’ll Ever Try

Adobo is the heart and soul of Filipino cuisine—a dish so deeply ingrained in the culture that every household has its own special way of making it. This savory, tangy, and slightly sweet stew of meat braised in vinegar, soy sauce, garlic, and spices is a must-try for anyone looking to experience the bold flavors of the Philippines. If you're craving a taste of home or want to discover what makes this dish so beloved, this recipe will not disappoint!

Ingredients

Main Ingredients:

  • 2 lbs (900g) chicken thighs and drumsticks (or pork belly, if preferred)

  • ½ cup soy sauce

  • ½ cup cane vinegar (or white vinegar)

  • 6 cloves garlic, minced

  • 1 small onion, sliced

  • 1 teaspoon whole black peppercorns

  • 3 bay leaves

  • 1 cup water

  • 1 tablespoon brown sugar (optional, for a hint of sweetness)

  • 2 tablespoons cooking oil

Optional Add-Ons:

  • 1 small potato, cubed (for extra heartiness)

  • 1 boiled egg, peeled (for added texture)

  • 1 red chili (for heat, if you like it spicy)

Instructions

Step 1: Marinate the Meat

In a large bowl, combine the chicken (or pork), soy sauce, half of the minced garlic, and black peppercorns. Mix well and let it marinate for at least 30 minutes (or overnight for deeper flavor).

Step 2: Sauté the Aromatics

Heat oil in a pan over medium heat. Sauté the remaining garlic and onion until fragrant and slightly golden.

Step 3: Brown the Meat

Add the marinated meat to the pan, reserving the marinade. Sear until lightly browned on all sides, locking in flavor.

Step 4: Simmer to Perfection

Pour in the reserved marinade, vinegar, bay leaves, and water. Bring to a gentle boil, then lower the heat to a simmer. Cover and let it cook for 30–40 minutes, stirring occasionally.

Step 5: Adjust and Serve

Taste and adjust seasoning with more soy sauce or sugar, depending on your preference. For a thicker sauce, let it simmer uncovered for a few more minutes. Serve hot over steamed rice and enjoy!

Pro Tips for the Best Adobo

  • Don’t stir right after adding vinegar! Let it simmer for a few minutes first to cook off the acidity.

  • For extra umami, add a splash of fish sauce or coconut milk.

  • Want it crispier? Fry the meat after simmering for a caramelized, crispy texture.

Adobo is a dish that only gets better with time—leftovers taste even more flavorful the next day! Whether you’re cooking it for the first time or reliving the flavors of home, this recipe will bring the comforting taste of Filipino tradition straight to your table.

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