Filipino Adobo Recipe
Filipino Adobo Recipe is a easy Filipino recipe that serves 4. 380 calories per serving. Recipe by Tagalog Time with Pat on YouTube.
Prep: 15 min | Cook: 1 hr 40 min | Total: 2 hrs 10 min
Cost: $12.44 total, $3.11 per serving
Ingredients
- 2 lb Chicken Thighs, Drumsticks, Wings, and Legs (mixed cuts, bone‑in for flavor)
- 2 lb Pork Belly (cut into 2‑inch cubes)
- 12 cloves Garlic (roughly chopped)
- 1 tbsp Whole Peppercorns (lightly crushed)
- 5 Bay Leaves
- 12 tbsp Soy Sauce (Filipino brand preferred for authentic flavor)
- 12 tbsp White Vinegar (Filipino brand preferred)
- 2.5 cup Water (room temperature)
- 1 tsp Granulated Sugar (balances acidity)
- 2 tbsp Cooking Oil (for searing chicken)
Instructions
Prepare Ingredients
Roughly chop all 12 garlic cloves, crush the peppercorns, and gather bay leaves, soy sauce, vinegar, sugar, and water.
Time: PT5M
Combine Chicken with Marinade
In a large pot, add the chicken pieces, 6 cloves of garlic, 1 tbsp peppercorns, 5 bay leaves, 6 tbsp soy sauce, 6 tbsp vinegar, and ½ cup water.
Time: PT2M
Bring to a Boil
Cover the pot, set on high heat, and bring the mixture to a rapid boil (≈200°C).
Time: PT5M
Simmer Chicken (First Side)
Reduce heat to medium‑low and let the chicken simmer for 10 minutes.
Time: PT10M
Flip Chicken
Turn the chicken pieces over and simmer another 10 minutes, allowing the sauce to penetrate the meat.
Time: PT10M
Remove Chicken and Set Aside
Using tongs, transfer the chicken to a plate and pour the cooking liquid into a separate bowl.
Time: PT2M
Sear Chicken
In the same pot (or a skillet), add 2 tbsp oil and heat over medium‑high. Add the remaining 4 garlic cloves, then the chicken pieces. Sear each side for about 1 minute until lightly browned.
Time: PT3M
Return Sauce and Finish Chicken
Pour the reserved sauce back into the pot, add ½ cup more water, and bring to a boil. Reduce to a gentle simmer for 5‑7 minutes until the sauce thickens slightly.
Time: PT7M
Prepare Pork Base
In a clean pot, combine pork belly cubes, the remaining 6 garlic cloves, 5 bay leaves, 1 tbsp peppercorns, 6 tbsp soy sauce, 6 tbsp vinegar, and 2 cups water.
Time: PT3M
Bring Pork to a Boil
Cover and set on high heat until the mixture reaches a boil.
Time: PT5M
Add Sugar and Simmer
Stir in 1 tsp sugar, reduce heat to medium‑low, and let the pork simmer uncovered for 45‑60 minutes, stirring occasionally.
Time: PT55M
Adjust Pork Sauce
Taste the sauce; if too salty, add up to ½ cup water. If the sauce is too thin, continue simmering uncovered for another 5‑10 minutes.
Time: PT5M
Serve
Plate steamed white rice, top with chicken adobo or pork adobo, and spoon extra sauce over the rice.
Time: PT5M
Nutrition Facts
- Calories
- 380
- Protein
- 25 g
- Carbohydrates
- 8 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Contains meat, Not vegetarian, Not vegan, Gluten‑free if using tamari
Allergens: Soy, Gluten (soy sauce)
Ingredient Substitutions
- Instead of Chicken Thighs, Drumsticks, Wings, and Legs: boneless chicken pieces
- Instead of Pork Belly: pork shoulder, pork shoulder butt
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Whole Peppercorns: ground black pepper (1 tsp)
- Instead of Bay Leaves: none
- Instead of Soy Sauce: light soy sauce
- Instead of White Vinegar: apple cider vinegar (same amount)
- Instead of Water: chicken broth for richer flavor
- Instead of Granulated Sugar: brown sugar (1 tsp)
- Instead of Cooking Oil: vegetable oil, canola oil
Equipment Needed
- Large Pot with Lid
- Skillet or Frying Pan
- Wooden Spoon or Tongs
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Ensuring the chicken is simmered before searing to develop flavor without overcooking.
- Searing the chicken after the first simmer to create a caramelized exterior.
- Simmering pork for a sufficient time (45‑60 min) until fork‑tender.
- Balancing the salty‑sour profile with sugar and water adjustments.
Chef Tips from the Video
- Use Filipino‑brand soy sauce and vinegar for the most authentic flavor.
- A small amount of sugar balances the acidity of the vinegar.
- Let the cooked adobo rest for 10 minutes before serving; flavors meld further.
Troubleshooting
Sauce is too salty.
Add additional water a few tablespoons at a time, stirring and tasting until the desired balance is reached.
Meat is tough.
For chicken, ensure you do not over‑cook during the second simmer. For pork, continue simmering until a fork slides in easily; low and slow is key.
Sauce is too thin.
Uncover the pot and simmer uncovered to reduce; alternatively, stir in a teaspoon of cornstarch slurry.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; adobo relies on vinegar for preservation but still requires refrigeration.
Make-Ahead Tips
- Marinate the meat for 30‑60 minutes in the soy‑vinegar mixture before cooking for deeper flavor.
- Both chicken and pork adobo taste better the next day; reheat gently on low heat.
Frequently Asked Questions
What is the cultural significance and history of Chicken and Pork Adobo in Filipino cuisine?
Adobo dates back to pre‑colonial Philippines where vinegar and salt were used to preserve food. Spanish colonizers later named the dish "adobo" in the 1500s, and it has become a national symbol, with countless regional variations across the islands.
What are the traditional regional variations of adobo in the Philippines?
In the Visayas, adobo may include coconut milk for a richer sauce, while in Luzon people often add potatoes or boiled eggs. Some regions sweeten it with more sugar, and others use soy‑free versions with only vinegar and salt.
How is adobo traditionally served in the Philippines?
Adobo is typically served hot over steamed white rice, allowing the flavorful sauce to soak into the grains. It may be accompanied by a side of sliced cucumbers or a simple vegetable salad.
On what occasions is adobo commonly prepared in Filipino culture?
Adobo is an everyday comfort food but is also served at family gatherings, birthdays, and fiestas because it can be made ahead and stays tasty for several days.
What makes Chicken and Pork Adobo special within Filipino cuisine?
The combination of soy sauce, vinegar, garlic, bay leaves, and peppercorn creates a uniquely balanced salty‑sour‑umami profile. Using both chicken and pork showcases how the same base can highlight different textures and flavors.
What are the most common mistakes to avoid when making Chicken and Pork Adobo?
Over‑cooking the chicken during the second simmer can make it dry, and neglecting to simmer pork long enough leaves it tough. Also, failing to balance salt with a pinch of sugar can result in an overly sharp sauce.
Why does this adobo recipe sear the chicken after the initial simmer instead of before?
Searing after the first simmer adds a caramelized crust without overcooking the meat, while still allowing the sauce to penetrate the chicken during the first simmer, mimicking a quick marination.
Can I make Chicken or Pork Adobo ahead of time and how should I store it?
Yes, adobo improves after resting. Store it in airtight containers in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when the adobo is finished?
The meat should be tender and easily pierced with a fork. The sauce should be glossy, slightly thickened, and coat the pieces without being watery.
What does the YouTube channel Tagalog Time with Pat specialize in?
Tagalog Time with Pat focuses on Filipino home cooking, offering easy‑to‑follow tutorials of classic dishes, cooking tips for pantry staples, and cultural background stories behind each recipe.
How does the YouTube channel Tagalog Time with Pat's approach to Filipino cooking differ from other Filipino cooking channels?
Pat emphasizes quick, weeknight‑friendly methods, often skipping long marination steps while still preserving authentic flavors, and provides clear explanations of ingredient choices like Filipino‑brand soy sauce and vinegar.
Last updated: September 1, 2026
