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Adobo, three ways

06 April 2019

The internet is so rich in information that you can find anything that you want to find out about. For example, we found three easy ways to cook adobo, the national dish of the Philippines.

Different people have different tastes, and people from different have different ways of cooking a particular dish.

The adobo has become so popular, that even in Hong Kong, the air is laden with the sweet smell of pork or chicken stewing in garlic and vinegar. But it has been cooked by a wide variety of people from different cultures, so that the resulting dishes are vastly different -- in taste and even in appearance -- to each other.

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It evokes memories, and it is not uncommon for Filipinos pining for the taste of home to knock on the doors of flats that emit those smells, to find fellow Filipinos happy to share their masterpiece for the day.

And if one is to believe various sources if information, adobo is not even native to the Philippines.


According to "The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura. ... The Chinese traders who later visited our islands introduced soy sauce to early Filipinos."

Wikipedia has another version of its history: "Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos."

Adobong Tarlac 

By Kusina Master

1k. pork (pigué)
1k. chicken
½ liter pineapple juice
1 cup soy sauce
1 cup white vinegar
2 tbsps. Black pepper
1 cup sliced pineapple
1 head garlic, chopped
3 onions, chopped
½ cup cooking oil
1 laurel leaf

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Marinate the pork and chicken pieces in pineapple juice, soy sauce,vinegar, laurel leaf and pepper for 2 hours.
Remove the pork and chicken and set  aside.
Heat oil in a pan and sauté the garlic and onion.
Add the marinated pork and chicken along with the marinade. Allow to simmer until the sauce has thickened.
Serve topped with pineapple slices.

Chinese Pork Adobo 

By Ang Sarap Editors 

600 g pork belly, sliced then cut into squares
5 cloves garlic, minced
½ cup white sugar
½ cup soy sauce
1 cup water
3 tbsp white vinegar
2 pcs star anise
Chopped chives, for garnish
3 tbsp canola oil

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In a bowl, combine the sugar, soy sauce, and water.
Stir until sugar is dissolved and set aside.
Pour and heat the oil in a small pot and sauté garlic until it’s a little brown.
Add- in the pork and brown on both sides.
Do not add oil and let the pork fry in its own fat.
Pour- in the soy sauce and sugar mixture.
Bring to a boil then lower the heat to a simmer.
Cook for 40 to 50 minutes.
By this time, the meat should be very tender and the braising liquid has reduced and thickened.
Pour- in the vinegar and simmer for a minute before stirring.
Add- in the star anise and simmer for 2 more minutes.
Remove from heat and transfer to a serving bowl.
Serve with steamed rice and sprinkle with chopped chives. Enjoy!

Adobong Baboy Sa Gata 

By Ang Sarap Editors 

1 kg pork shoulder, cut into 2- inch cubes
250 g water
125 g vinegar
60 g soy sauce
225 g coconut milk
1pc onion, thinly sliced
1 head garlic, minced
1/2 tsp peppercorns
2 pcs bay leaves
4 pcs Thai chili peppers, chopped
Salt, to taste
1 tbsp canola oil


In a pot, combine the pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Apply medium heat and bring to a boil for about 5 minutes (skim scum that floats on top).
Lower the heat, cover, and simmer for about 30 minutes or until meat is tender.
Drain the meat and reserve the aromatics and 1 cup of the liquid.
Pour the oil in a wide pan over medium heat. Add meat and aromatics and cook, stirring occasionally, until lightly browned.
Add- in the reserved liquid, coconut milk, and chili peppers.
Lower the heat, cover, and simmer for about 15 to 20 minutes or until meat is completely cooked and sauce is reduced and thickened.
Season with salt to taste. Transfer to a serving plate and enjoy!

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