adobo

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it.

Pork Adobo Recipe

pork

soy sauce

rice vinegar,

coconut mik

bay leaves

garlic,

Heat oil in a large straight-sided sauté pan on very high heat until oil begins to smoke. Sear pork in batches, leaving plenty of open space in the pan, until a light crust forms, about 1 to 2 minutes per side. 

When last batch of pork is seared, return all pork to pan and add soy sauce, vinegar, coconut milk, bay leaves, and garlic. Bring to a boil, then reduce to a bare simmer and cook, covered, for 2 1/2 to 3 hours, or until pork is very tender but not completely falling apart.

Remove pork from pan and set aside. Strain sauce into a fat separator or measuring cup and skim off fat, reserving for another use. Return sauce to pan, add about 1 tablespoon of vinegar, and cook on medium high heat until sauce reduces to less than 1 cup. 

Return pork to thickened sauce and add salt and vinegar to taste. Serve with rice and chopped scallions for garnish.

Basic Filipino Prok Adobo with Soy Sauce, Vinegar, and Garlic. This delicious dish is perfect when served over newly cooked white rice.&nbsp;&nbsp;

lbs pork belly

garlic (minced

vinegar

peppercorn

water

Salt

Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour

Heat the pot and put-in the marinated pork belly then cook for a few minutes

Pour remaining marinade including garlic.

Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour

Put-in the vinegar and simmer for 12 to 15 minutes

Add salt to taste

Serve hot. Share and enjoy!

https://www.youtube.com/watch?v=Ix5Dnud1bl0

This is a remake video for Filipino Pork Adobo. This version of cooking pork adobo is very simple and straightforward. You should be able to cook a successful dish after watching this video and following each step.

Visit https://panlasangpinoy.com for more recipes.

AWESOME Pork Adobo

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant.

Slow-Cooker Filipino Pork With Garlic Fried Rice Recipe

For the Pork:

pork shoulder

Thai chili

brown sugar

white wine vinegar

salt and black pepper

For the Rice:

peanut oil

cooked, cold, leftover rice

eggs, lightly beaten

Reserve 1/4 cup of onion and finely mince. Refrigerate until step 3. Place pork in the slow-cooker with the remaining onion, chile, 4 cloves of garlic, soy sauce, vinegar, brown sugar, water and bay leaves. Add 3/4 teaspoon black pepper and 3/4 teaspoon salt. Stir to combine, spooning some liquid over the top of the meat. Cover and set to low heat for 7 hours, turning over half way through cooking.

Remove the pork from the pot and roughly shred into large chunks using two forks. Discard bone and any gristle or overly fatty pieces. Return to the slow cooker submerging in juices, to let the flavor meld. Cook for 1 hour more. Remove 1/2 cup of meat and set aside in a small bowl.

While meat is cooking, heat oil in a large frying pan or wok over medium-high heat until shimmering. Add the rice, spreading it into an even layer. Cook without moving until browned and toasted underneath, about 3 minutes. Season with salt, stir, and flip, pushing the rice up the sides to create a well in the middle. Add egg to well and stir rapidly to cook. Stir egg and rice together, leaving another open well in the center of the pan. Add the 1/4 cup minced onion and sauté until it starts to soften, about 4 minutes. Reduce the heat to medium. Add garlic to well and cook, stirring, until aromatic, about 30 seconds, adding more oil as necessary to prevent garlic from burning. Add the reserved 1/2 cup meat. Warm through for a minute and stir everything together to evenly distribute ingredients.

Discard bay leaves from pork. Scoop rice into individual bowls and top with pork and juices. Or serve family-style, if desired.

Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.

Filipino-Style Chicken Adobo Recipe

(15 milliliters) canola oil or other neutral oil

chicken

Kosher salt

garlic cloves, thinly sliced

bay leaves (or 3 whole dried bay leaves)

black peppercorns

(300 milliliters) water

(240 milliliters) soy sauce

(240 milliliters) rice vinegar (see note)

white rice or garlic fried rice,

In a heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Blot chicken dry with paper towels, then season lightly all over with salt.

Working in batches if necessary, add chicken pieces to pot in a single layer, skin side down, making sure not to overcrowd the pot. Cook until well browned, 6 to 7 minutes. Using tongs, flip chicken pieces and cook until lightly brown on the second side, about 3 minutes. Transfer chicken to a plate and set aside.

Add garlic, bay leaves, and peppercorns to now-empty pot and cook, stirring constantly, until mixture is very fragrant and garlic turns a light golden color, about 30 seconds. Add water and stir with a wooden spoon, scraping up any brown bits on the bottom of the pot. Add soy sauce and vinegar, return chicken pieces to pot, increase heat to high, and bring liquid to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 20 minutes, turning the chicken pieces halfway through.

To Serve: The chicken is best served after sitting overnight in the refrigerator (see note), but it can also be served immediately, with steamed white rice or (preferably) garlic fried rice. The chicken pieces can also be briefly broiled before serving.

To Broil Chicken Adobo: Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Transfer chicken pieces to a paper towel–lined rimmed baking sheet and blot surface with more paper towels to remove as much moisture as possible; discard paper towels. Arrange chicken skin side up on the baking sheet and broil until chicken skin is crispy and lightly charred, about 2 minutes (keep an eye on the chicken to ensure it does not burn). Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table.

Adobo - a Filipino stew or simmer of meat and vegetables cooked with vinegar. This delicious and easy recipe uses both chicken and pork.

Adobo

white cane vinegar

toyo(our local soy sauce)

chicken legs, drumstick

bay, laurel leaves

cracked black pepper,

Put all the ingredients except for the water...

Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.

Place the pot over medium heat, add 1/2...

Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp and “sting-y”.

Keep simmering over low heat until the chicken...

Keep simmering over low heat until the chicken is very tender - about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.

When chicken is tender, remove the pieces from...

When chicken is tender, remove the pieces from the pot and set aside. At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.

Keep simmering on low heat a further 30...

Keep simmering on low heat a further 30 minutes to 1 hour or until pork is meltingly tender.

When pork is very tender, remove from pot...

When pork is very tender, remove from pot and set aside.

Keep simmering sauce until reduced to your desired...

Keep simmering sauce until reduced to your desired consistency. Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar – I like to do this but you certainly don’t have to.

Heat a skillet with some oil over high...

Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork pieces to brown.

When the sauce has reduced to your desired...

When the sauce has reduced to your desired consistency add the browned chicken and pork back to the pot. Toss gently and remove from heat.

You can eat it at this point but...

You can eat it at this point but it gains depth of flavour if you let it rest for a day.

A veganized version of a Filipino dish that is packed with bold flavors and is spot on to the classic recipe. This vegan Filipino chicken adobo is easy to make and will be ready in about 30 minutes. With a marinade of vinegar, black peppercorns, bay leaves, and tamari, it has the perfect balance of sweet and sour, with a kick!

Vegan Filipino Chicken Adobo (Gluten-Free)

cups soy curls*

Vegan chicken broth

liquid refined coconut oil* (or cooking oil of choice)

garlic, finely minced

small (2 cups) potatoes, peeled and cut into medium-sized pieces

medium (1 cup) carrot, peeled and cut into medium-sized pieces

reduced sodium tamari (or soy sauce if not gluten-free)

apple cider vinegar*

1-inch fresh ginger, sliced (optional)

Vegan Filipino Chicken Adobo (Gluten-free)

Prepare the soy curls. Add the broth to a small pot and bring to a boil. Remove the pot from heat. Add the soy curls into the pot and use a spoon to mix and make sure that every piece is covered. Allow the soy curls to rehydrate for 10 minutes.

In the meantime, set a medium sauté pan over medium heat and add in the oil. Once heated, add in the bay leaves and black peppercorns, and cook for 1 minute.

Next add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more, then add in the potatoes and carrots and mix until well combined. Adjust the heat to medium-low and cover the pot. Allow the vegetables to cook through for about 5 minutes.

After 5 minutes, mix the soy curls (with the broth) into the pan along with the soy sauce, vinegar and ginger. Push the mixture to the side with a cooking utensil and mix 4 tablespoons of brown sugar into the liquid portion until mostly dissolved, then mix through.

Bring the mixture to boil over medium heat, cover the pot again and allow it to simmer over medium heat. Simmer for 25-30 minutes, or until the potatoes are cooked through. Adjust seasoning to taste. We added in 1 more tablespoon of brown sugar.

Remove from heat and cool before serving. If you would like, you can remove the bay leaves and peppercorns as best you can, but my family leaves them in and we just eat around them.

Serve with brown or white rice and enjoy!

I just made this recipe with a seitan leftover and I have to say I am impressed by how good it is! 
We are not huge fans of garlic so we put garlic powder instead of fresh one and  we didn't have apple cider vinegar so we used regular lemon. It was full of flavor and deliciousness, thank you!!

This recipe was incredible!! So homey and delicious. I added peas since I had some I was trying to get rid of them. Can't wait to make this for my vegan mom!

BOMB. I'm half Filipino and grew up on adobo (although I've never actually cooked it). It's comfort food that I haven't had since going vegan 5+ years ago. I couldn't bring myself to use an entire cup of soy sauce, so I did a half cup combo of regular and low sodium, and a half cup of water. I regretted the decision last night as the curls didn't seem flavorful enough. But today, after sitting in the juice all night it's perfect and taste just like I remember! I love the potato addition, and threw in some mushrooms too. Great recipe, thanks!

I couldn’t love this recipe more!!!! So delicious and super easy and fast! My only complaint is I ate too much too fast!!!! Lol! This is going to become a regular dish in our house! Once again Sweet Simple Vegan delivers a hit!!!! Thanks so much!

Very good!!  Thank you for sharing your recipe!

This recipe has become a staple in our home. Thank you!! Quick question, does this freeze well?

Great recipe, thanks for sharing. However, please keep in mind that brown sugar is not vegan. I used raw sugar instead.

Nice twist! Never tried an adobo recipe with carrots. Looks so colorful and yummy!

https://www.youtube.com/watch?v=fY3hlVjpV0k

I am excited to be partnering with my mom today to bring you a veganized version of a recipe from my childhood!
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Vegan Filipino Chicken Adobo w/ Jasmine's Mom :)

These grilled pork ribs and gochujang barbecue sauce have everything you want in quality barbecue—heat, sweetness, and palate-gripping acid—but with extra tang.

Grilled Pork Ribs with Gochujang Barbecue Sauce

apple cider vinegar

½ cup (packed) dark brown sugar

Tbsp. gochujang (Korean hot pepper paste)

adobo (from 1 can chipotle chiles

St. Louis–style pork spareribs (about 4 lb.)

Kosher salt, freshly ground pepper

Vegetable oil (for grill)

These grilled pork ribs are all about the sauce. This stir-together gochujang situation has everything you want—heat, sweetness, and palate-gripping acid—but with extra tang. Try this glaze on: Boneless chicken thighs, pork shoulder steaks, or skirt steak.

Bon Appétit

Place a rack in middle of oven and preheat to 350°. Whisk vinegar, brown sugar, gochujang, and adobo in a medium bowl until sugar is dissolved. Transfer half of sauce to a small bowl and set aside for serving.

Season ribs all over with salt and pepper. Place each rack on a double layer of foil and wrap up. Set on a rimmed baking sheet; bake until very tender but not falling apart, 2½–3 hours. Let cool.

Prepare a grill for medium-high heat; oil grate. Grill ribs, turning several times and beginning to baste with remaining sauce as soon as ribs begin to brown, until charred and coated with a thick layer of glaze and heated through, 8–10 minutes. Transfer ribs to a cutting board and cut between bones into individual ribs. Serve with reserved sauce alongside.

This tangy, sweet, salty chicken adobo recipe cuts down on the time-consuming process of peeling and slicing a ton of garlic cloves. 

Easiest Chicken Adobo

garlic

green chiles (such as serrano

chicken chicken legs

vegetable oil

white vinegar

soy sauce (not low sodium)

black pepper

white rice, preferably short grain

Sweet, salty, tangy, garlicky—what's not to like? While many recipes for adobo call for painstakingly peeling and slicing more than a dozen garlic cloves, we found that cutting open a whole head of garlic and simmering it in the sauce achieves the same delicious effect in a fraction of the time.

Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.

If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.

Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.

Add ¾ cup vinegar, ¾ cup soy sauce, 1 Tbsp. brown sugar, 5 bay leaves, and reserved garlic and sliced chile to Dutch oven. Bring to a simmer, then reduce heat to low, stirring to dissolve sugar. Season generously with pepper.
→  Wait a second, what is white vinegar, anyway?

Return chicken to pot skin side up. Cover and cook chicken very gently, adjusting heat to maintain a bare simmer and turning pieces once, until meat is very tender and pulling away from bone (but not so tender that it’s falling apart), 35–40 minutes.

While chicken is simmering, cook 1 cup rice in medium pot according to package directions.

Transfer chicken to a clean plate. Increase heat to medium-high and boil braising liquid, shaking pot often, until liquid has formed a rich sauce thick enough to coat the back of a spoon, about 5 minutes. Remove pot from heat and return chicken to pot, turning to coat in sauce.

Serve chicken and sauce over rice. Thinly slice remaining chile and scatter over, then season with more pepper.

Here is a Mexican red chili sauce, made with dried Ancho chilies.  Perfect for making tamales and enchiladas!

Mexican Red Chili Sauce

Ancho (sometimes called pasilla

Water

black peppercorns, crushed

cloves

salt,

Extra virgin olive oil

"my sauce tasted bitter.  What did I do wrong?"

"Who only makes. 1 cup, by quart I can see."

Cut the chiles open and remove stem and seeds: Working on one chile at a time, use a paring knife to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can.
Reserve a few of the seeds or veins for adding later if you want added heat.
Note when working with chilies, either wear protective gloves or wash your hands very thoroughly with soap and warm water after handling the chilies. Do not touch or rub your eyes if you have been handling chili peppers.

Heat the chiles on a skillet: Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat.
Press down on the opened chilies and leave for a few seconds. Turn the chilies over and heat a few seconds more.
You do not want to toast or burn the chilies! If they burn, they'll turn bitter. Just heat them enough to draw out more of their flavor.

Soften the chiles in hot water: Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up.
(OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.)

Purée with garlic, seasonings, water or poaching liquid: Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, crushed peppercorns, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use plain water instead).
Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.

Strain through sieve into a skillet, simmer: Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce.
Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam.
Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

"I make a version of this with a mix of chiles (ancho, guajilla, new mexico) and add a white onion. I also like to fold it into a roux at the the end - gives it a little extra body and mouthfeel."

"it was tasty with my homemade tamales except i used avocado oil"

"Much better than anything you can get from a can!"

Chicken slices cooked in soy sauce and vinegar with garlic. This is a delicious Filipino chicken dish that you can eat for lunch with warm white rice.

Chicken Adobo

garlic (crushed)

cooking oil

sugar

salt (optional)

whole peppercorn

Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better

Heat a cooking pot. Pour cooking oil.

When the oil is hot enough, pan-fry the marinated chicken for 2 minutes per side.

Pour-in the remaining marinade, including garlic. Add water. Bring to a boil

Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken gets tender

Add vinegar. Stir and cook for 10 minutes.

Put-in the sugar, and salt. Stir and turn the heat off.Serve hot. Share and Enjoy!

This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers and wonderful seasonings, earthy and huge on flavor.

Adobo Sauce Recipe

guajillo peppers

ancho peppers

hot water (or enough

olive oil

onion

garlic (chopped)

tomato paste (optional

Mexican cinnamon (or use cinnamon)

cumin

Mexican oregano (or use oregano)

sugar (optional,

Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.

Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.

Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.

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