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Pepper Guide: Fundamental Variations of the Filipino Adobo

Variations on Adobo

When people say “adobo,” we typically associate it with the Filipino pork (or chicken) dish, with the meat browned as it is cooked in a soy sauce, garlic, and vinegar marinade. This is the adobo we’ve all come to know and love. It’s the adobo we usually miss when craving for a home cooked meal. It is the same adobo we introduce to cousins and friends from abroad. And it is the very adobo found on Wiki, as well as on Google image search results.

However, this definition of the classic Filipino adobo describes only one of its many varieties. There are so many more takes on adobo that we rarely play with in the kitchen. And so in addition to the classic recipe, we’ve included a few more to spice things up for your lutong bahay needs.

Classic Adobo

Variations on Adobo: Classic Adobo

Yield: 4 servings
Time: 1½ hours (5 mins prep / 1 hour 25 mins cooking)

Ingredients

  • 1 kg pork shoulder, cubed into 1-inch pieces
  • ½ cup vinegar, of your choice
  • ¼ cup soy sauce
  • 1 head garlic, slightly smashed and peeled
  • 2 bay leaves
  • 1 tsp black peppercorns, lightly smashed
  • 1 tsp salt

Adobong Puti

Variations on Adobo: Adobong Puti

Yield: 4 servings
Time: 1½ hours (5 min prep / 1 hour and 25 min cooking)

Ingredients

  • 1 kg pork shoulder, cubed into 1-inch pieces
  • ¾ cup vinegar, of your choice
  • 1 head garlic, slightly smashed and peeled
  • 2 bay leaves
  • 1 tsp black peppercorns, lightly smashed
  • 1 tsp salt

Chinese Adobo

Variations on Adobo: Chinese Adobo

Yield: 4 servings
Time: 1½ hours (5 min prep / 1 hour and 25 min cooking)

Ingredients

  • 1 kg pork shoulder, cubed into 1-inch pieces
  • ⅓ cup vinegar, of your choice
  • ½ cup light  soy sauce
  • 1 head garlic, slightly smashed and peeled
  • 2 bay leaves
  • 1 tbsp sugar
  • 2 pcs star anise
  • 4 eggs, hard boiled
  • 1 tsp black peppercorns, lightly smashed
  • 1 tsp salt

Adobo sa Gata

Variations on Adobo: Adobo sa Gata

Yield: 4 servings
Time: 1½ hours (5 min prep / 1 hour and 25 min cooking)

Ingredients

  • 1 kg pork shoulder, cubed into 1-inch pieces
  • ½ cup vinegar, of your choice
  • 2 tbsp soy sauce
  • ¾ cup coconut milk
  • 3 green chilies
  • 1 head garlic, slightly smashed and peeled
  • 2 bay leaves
  • 1 tsp black peppercorns, lightly smashed
  • 1 tsp salt

Procedure: Classic Adobo

  1. Put all the ingredients into a large saucepan or dutch oven. Bring to a boil. Skim off any foam and impurities that surface to the top.
  2. Reduce to a low simmer. Cook the stew covered until the pork is fork tender, or for just over an hour.
  3. Best served the next day with fresh white rice.

Note: The procedure is the same for the Adobong Puti and Adobo sa Gata.

Chinese Adobo: Follow the same procedure but add the boiled eggs after 30 minutes of simmering.

Procedure: Adobong Tuyo

  1. Follow the same procedure as the classic adobo, but continue to simmer the liquid until it is completely reduced. The flavors will intensify the pork.
  2. You can choose to stop at this point, or continue to brown the pork in the fat.

Procedure: Fried Adobo

  1. Follow the same procedure as the classic adobo, but remove the pork pieces from the sauce.
  2. Fry the pieces until they have caramelized and crisped.
  3. Reduce the sauce for another ten minutes and return the fried pork.

5 Responses

  1. Guys, are you still planning na ayusin tong website? We’ve already mentioned that the texts are not loading on Chrome, which is what most people use. Or kebs na lang?

  2. Hello! Is there a recommended browser to view your site? The website is not loading properly for me and i have checked on my laptop and desktop.

    Thanks! =)

  3. One other version of adobo is with calamansi as the acid, in place of the vinegar. It’s how my lola made it and it’s still my favorite version of them all.

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