Dish · filipino
Adobo
Chicken or pork braised in soy sauce, vinegar, garlic, and bay leaf until the sauce reduces to a dark, tangy glaze that coats the meat.
Where it comes from
The vinegar-and-salt method predates Spanish contact, developed as a way to preserve meat in a hot climate without refrigeration. Spanish colonizers later applied their own term, adobo, a pickling technique, though the Filipino dish developed independently of it.
What cooks argue about
Cooks argue over browning the meat before braising, which builds a deeper crust, versus simmering it raw in the sauce from the start, which keeps the meat softer and the sauce cleaner.
Nobody has published a adobo recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.