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ADOBO…. Just what is it exactly? Well, it depends on who you ask.

For Filipino people, it is a decadent meat (usually chicken) dish that is in many ways famous among the Filipino community. Someone in every Filipino household﷯ knows how to make this dish.

But if you are talking to a person from a different part of the world, other that where I come from, Adobo is a mix of seasoning (Spanish) and a variation of herbs that’s used to flavor any recipe. It can be used as marinate or a major component of the dish. Some Adobo mix may contain oregano, paprika and many other flavors.

However, for most Filipinos, Adobo is a name of a simple dish with very complicated flavors. Complicated in a sense that one would think it takes hours and very hard preparation to obtain the flavor.

There’s so many variation of this dish, depending on what region of the Philippines you are from. I learned to make this dish from friends who are kind enough to share their recipes with me and I eventually came up with my own version; adding potatoes just because that’s the way my own family enjoys it.

Some of our readers may have heard of or tasted this before and will say it is different than what they know.

In this month’s edition I would like to share my personal version of the dish.


  • 3 lbs pork, cubed (I like picnic roast) or chicken cut in pieces
  • 1/2 c Dark Soy Sauce
  • 1/3 c Cane sugar (from Asian Market)
  • 1 Medium clove of garlic, finely crushed
  • 3/4 c Finely sliced shallots
  • 1 tbsp Crushed black pepper
  • Salt to taste
  • Pinch of sugar (optional)
  • 3 tbsp Olive oil
  • 4 Medium potatoes cubed (optional)

In a big mixing bowl, mix pork or chicken, soy sauce, half of the crushed garlic, half of the shallots and pepper. Mix it all up and set aside for 10-15 min, then drain and save the liquid.

In medium heat, put oil in a nonstick pan, cook garlic and shallot.

Slowly, stir in the meat mixture let it cook for a few minutes, then stir again.

Continue stirring every  few minutes or so, add the remaining juice from the meat mixture, making sure your pan doesn’t get too hot, cook until the juice becomes the consistency of thin gravy.

You may need to add a little water or stock if it’s too dry. Turn heat to low.

Cook until meat is nice and tender add potatoes, wait until potatoes are half way done, then add the vinegar.

It is very important that you do not stir the dish after adding the vinegar, let it cook for about 2-3 minutes, this will allow the vinegar to minimize the acidic flavor that sometimes can over power the taste of the dish. Add sugar and salt to taste. Cook for another 10min

Note: If you choose chicken you will need 45min cooking time.

Best served with steam rice.


Prep Time: 15min

Cooking time: 45-60 min

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