Frequently Asked Questions About Filipino Pork Adobo

Filipino adobo holds the title of the "unofficial" national dish of the Philippines. It comes in various versions, such as the well-loved pork adobo and Chicken Adobo, and the lighter, soy-free Adobong Puti (White Adobo).

They are braised in a mixture of vinegar, soy sauce, garlic, bay leaves, and peppercorns. It can be saucy or dry, and the sweetness varies between cooks.

Adobo holds a special place in the hearts of Filipinos as a beloved dish that evokes cherished memories of family gatherings and shared meals with loved ones.

What makes it truly unique is the personal touch of every family or cook. Adobo is not just a meal; it's a symbol of togetherness and tradition. 🇵🇭

Adobo is known as a cooking technique. It was derived from the Spanish word adobar or "to marinate," preserving the food in vinegar and salt. So, in essence, you can "adobo" anything.

Essentially, when you "adobo" something, you're likely marinating or cooking it in vinegar and soy sauce.

When you prepare adobo, the aroma of vinegar and fragrant bay leaves fills the air, triggering a flood of happy memories.

The nostalgic scent of adobo holds a special place in my heart, evoking cherished moments and experiences.

When refrigerators weren't available, vinegar (along with salt) was used to preserve food. The acidity of the vinegar balances the savory and sweet flavors of the dish.

Pork adobo and chicken adobo are the most common. Other versions incorporate coconut milk (adobo sa gata) or omit the soy sauce (adobong puti).

There are several types of adobo, including adobong pusit with squid, adobong kangkong with water spinach, adobong sitaw with yardlong beans, and adobong itlog with hard-boiled eggs.

Pork adobo is typically made with pork belly or pork butt. It is braised in a mixture of vinegar, soy sauce, garlic, bay leaves, and peppercorns.

Pork adobo tastes savory, tangy, and garlicky. The sweetness varies depending on who prepares it.

Adobo comes in many varieties, as do the ingredients. The most common type of adobo is pork adobo.

It is braised in a mixture of vinegar, soy sauce, garlic, sugar, bay leaves, and peppercorns. Chicken adobo is prepared similarly, with ginger added.

You can use regular or light soy sauce. While a little dark soy sauce can be used for color, it should not replace it entirely in the recipe.

Tamari (with no wheat) is a gluten-free alternative that is slightly thicker and stronger in flavor.

Coconut aminos is a gluten-free and soy-free substitute. It is less salty and slightly sweet. Make the necessary adjustments when substituting.

The sauce reduces and slightly thickens by itself after low and slow cooking. A thickener isn't usually added.

If you must thicken, you can add a cornstarch slurry. Start with a tablespoon of cornstarch dissolved in an equal amount of water. Feel free to add more as needed.

It is recommended to eat cooked pork within 3 to 4 days if kept refrigerated. Since vinegar and salt (from soy sauce) help preserve the meat, it may take longer than that before it goes bad.

In fact, adobo is one of those dishes that’s better the next day. I suggest using your leftovers to make Adobo Fried Rice, or freeze it to extend its shelf life.

Filipino adobo is a dish cooked in vinegar and soy sauce. Spanish adobo is a dry seasoning or a marinade with a different flavor profile. It has ingredients like paprika and oregano.

Just like any stew or braise, making adobo starts by searing the meat to build the flavor. It is then simmered until tender in aromatics and a mixture of vinegar and soy sauce.

Bay leaves, peppercorns, and sugar are commonly added. The sauce is reduced and slightly thickened.