Thursday, October 25, 2007


This has got to be the most submitted recipe to our Culinary Gems section. A total of 16 (!) Filipinos proudly presented this most famous of all Philippine dish – which put us in a predicament which one to use. Ed of Travel Philippines was the first one to submit this recipe -- So we will use his.

Adobo is a sweet, sour, salty, garlicky dish which has become a signature dish of the Philippines. Every region of the country has their own version but the main ingredients are the same.

Other Filipinos, like The Zen Bitch for example, refer to it as the National Dish of the Philippines but others, like Ryan, disagree -- He said it’s Lechon (Roasted Pig). We did a little reading here and there but never have we seen anything referring to it as such – it’s Adobo and nothing else.

Well anyways, that’s more of an introduction for this controversial dish. So, readers who haven’t tried this dish yet, now is your chance. It is surprisingly easy to cook and the ingredients are readily available.

Here’s the recipe…

Preparation time. 10 min
Cooking time. 50 min
Serves. 6


1 kilo chicken, cut into serving pieces
1 clove garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar

1 cup of water
1 teaspoon whole black pepper corn
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil


1. In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.

2. Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

3. Remove chicken meat from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

4. Serve hot with the adobo gravy and plain rice.

** You can substitute the chicken with pork. But if I were you, I won't =)


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carl said...

Glad to get this recipe....

Now, my Mom would like a recipe for Thai peanut sauce.....

Lea said...

i don't know how to cook, but with adobo, i just mix all the ingredients and leave it to cook...:)

Q The Conqueror said...

LOL. I agree with you. Chicken Adobo > then Pork. But I agree with Ryan, Lechon is the national food. There are no recipes available online coz it's always bought outside. However, you'll never go to a party which doesn't have it. Frequently, there are even 2 ++ lechons in one event. :)

riain said...

Pisanu babe, here are the links to dispute the fact that lechon (whole roasted pig is national dish of the Philippines):


This time. wiki had it wrong. :)


Don said...

haven't eaten ADOBO for the longest time.. hmm.. i always thought adobo was our national dish..anyways, i love lechon, especially paksiw. YUM!

riain said...

me too, ive always thought that it was adobo but i was surprised to know it aint. ;)

Sanne Dee said...

I am hungry now.

Reyville of Simply Manila said...

And oh, don't forget the movie "American Adobo".. It premiered both in the Philippines and the US..

Anonymous said...

I think it should be emphasized that the kind of vinegar to be used in the adobo recipe should be coconut vinegar. - frostfire

Anonymous said...

Adobo, I luv this dish! Especially when the chicken/pork is a little fried. When ordering from an eatery, try to ask for “binalot” adobo (it can be a mix of chicken and pork adobo, with itlog na pula (salted egg) and kamatis (tomato) placed on top of a serving of steaming rice with the adobo sauce all wrapped in banana leaves!)

Another Pinoy dish prepared by almost every ethnic group in the Phils (with their own slightly different version) is the sinigang! Yum!

vevero said...

the best way to cook, our very own adobo, have all ingredients & simmer until the meat is tender, ang sarap... LOL

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