From Our Readers: Tips on How to Perfect Your Pinoy Adobo

We turn to our readers for advice on how to tweak a Filipino classic.

IMAGE Majoy Siason

Most everyone knows how to make Adobo. The joy of the dish lies in its simplicity; in how just vinegar, soy sauce, garlic, pepper, and protein come together into one bold, harmonious stew. Sometimes, though, we need a little something extra. This is why we asked you, our readers, what you do to make this classic Filipino dish your own. Here are a few of our favorites:

 

 

“You may try using star anise in your adobo giving it a different taste.” –Ma. Teresa Dungca Amado

Try this recipe: Healthy Pork Adobo 

 

 

“Marinate the pork for 2 hours with garlic, soy sauce, vinegar and a little sugar. After 2 hours, fry it. After frying, use the liquid marinade for cooking. When you see the meat is a little bit tender put pineapple chunks and juice and bring to a boil until totally tender. Before serving, sprinkle it with some onions.” –Ferliza S. Nellas

Try this recipe: Classic Chicken and Pork Adobo 

 

 

“Marinating the meat with garlic, soy sauce and vinegar overnight makes a big difference. When ready to cook, I fry the meat first, when done, I put all the meat back in the pan with the liquid marinade, and cook until tender. Before serving, sprinkle with some toasted garlic. It’s heaven!” –Genalin Dandan Yatco

Try this recipe: Spanish Adobo 

 

 

“My version is Adobo ala Arminda. I add cerveza negra and red wine. The alcohol levels up the adobo. The aroma and taste become more restaurant style.” –Arminda Barba Maranan

Try this recipe: Red Wine Adobong Tadyang 

 

 

Adobo without soy sauce. Just vinegar, garlic, salt, a little sugar and black pepper. Bring to a boil until meat is tender and the natural oil comes out. Fry the meat in its own oil. Super sarap.”  -Marietta Vallespin

Try this recipe: White Adobo 

 

 

“For chicken and pork adobo: when boiling the mixture, I take out the chicken parts earlier and leave the pork pieces in the pot until they get tender. That way, the chicken parts won’t get overcooked and fall apart into smaller pieces. To save on time, I already start frying the chicken parts while the pork pieces are still being tenderized in the pot.” –Norman Ray Villamayor

Try this recipe: Adobong Manok at Baboy

 

 

ALSO READ: 5 Easy Updates for Adobo

5 Secrets to Tasty Adobo

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