Adobo

Adobo with rice

Widely considered to be the unofficial national dish of the Philippines, adobo consists of large pieces of chicken, pork, or both, cooked in soy sauce and vinegar, seasoned with bay, garlic, and pepper, and stewed until the sauce is thick. Though the name adobo is derived from the Spanish word adobar (meaning "to marinade"), the cooking process is unique to the Philippines. Recipe Servings: Serves 4

Prep Time

5 minutes

Cook Time

1 hour 25 minutes

Total Time

1 hour 30 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (240 ml) vinegar
1 cup (240 ml) water
6 cloves garlic, crushed
2 bay leaves
2 tsp (10 ml) salt
1/2 tsp (2.5 ml) pepper
1 lb (453 g) chicken, in serving-sized pieces
2 lb (907 g) pork, cubed
soy sauce to taste
Oil, for cooking

Directions

Place vinegar, water, garlic, salt, bay, and pepper in a large, nonreactive casserole. Bring to a boil.
Add meat. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes.
Add soy sauce to taste and simmer 10 minutes more.
Remove meat from pan. Increase heat and boil the sauce, stirring, until thick.
Remove sauce. Add oil to casserole and brown the meat, adding additional oil as needed to prevent sticking.
When meat is fully browned, drain oil and return sauce to pan. Cook just to heat through.
Serve hot with rice.