FILIPINO ADOBO | My Dad’s Adobo Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

chicken

🥗Healthier: tofu

💰Cheaper: seitan

Tofu provides a plant-based protein alternative.

pork

🥗Healthier: chicken thighs

💰Cheaper: chicken drumsticks

Chicken thighs are often more affordable and flavorful.

Trim fat from pork if desired, cutting into 1-inch chunks.

Measure and add 1/2 cup soy sauce and 1/2 cup vinegar to the pork.

Crush and roughly chop 8 garlic cloves, then add to the pork.

Add ground black pepper to the pork mixture.

Measure and add 1 1/2 cups of water to the pot with the pork.

Heat oil in a pan over medium-high heat and add the pork cubes.

Add the garlic, soy sauce, vinegar, and water to the pan with the pork.

Do not stir; let the mixture come to a boil.

Once boiling, reduce heat to medium-low and cover; simmer for 20 minutes without stirring.

After 20 minutes, stir the adobo and cover again; continue to braise until tender, about 40 minutes.

Check for tenderness by pushing down on the meat with a spatula; it should fall apart easily.

Increase heat to medium-high to reduce the sauce until thick, about 6 minutes.

Turn off the heat once the sauce is thick and rich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary