Traditional Adobo (Filipino Chicken or Pork Adobo)

Celebrate the heart of Filipino cuisine with this traditional adobo recipe. A true Filipino classic, adobo is loved for its rich savoury flavour, tangy sauce, and tender meat simmered with soy sauce, vinegar, garlic, and peppercorns. Whether you use chicken, pork, or a mix of both, this comforting dish is simple to make and perfect served with steamed rice.

Ingredients

• 1 kg chicken thighs, pork belly, or a mix
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1 cup water
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon sugar, optional

What you will need

• Large pot or deep frying pan with a lid
• Wooden spoon
• Large bowl

Cooking Instructions

1. Marinate the meat
In a large bowl, combine the soy sauce, vinegar, garlic, and bay leaves. Add the chicken or pork and marinate for at least 20 minutes, or overnight for deeper flavour.

2. Brown the meat
Heat the olive oil in a large pot or deep frying pan over medium heat. Remove the meat from the marinade, reserving the marinade for later, and brown the pieces on all sides.

3. Simmer the adobo
Pour the reserved marinade, water, peppercorns, and sugar if using into the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the meat is tender.

4. Reduce the sauce
Remove the lid and cook for another 10 to 15 minutes, allowing the sauce to reduce and thicken slightly.

5. Serve and enjoy
Serve hot over steamed rice, spooning the rich adobo sauce generously over the top.