13 Shades of Adobo

13 Shades of Adobo

I’d write 50 Shades of Adobo but I’m 37 recipes short. To date, I have posted 13 kinds of  Adobo. I’m sure I cooked more than 13 versions already but since I only have 13 pictures with me to prove it, I’d probably just write a part 2 later.

But it is 13 versions of Adobo! I hope you will agree that a compilation of all these recipes is in order. Not gonna go over the history of Adobo as I’m sure there are other people who are more qualified to tell it. I am also no Adobo specialist but maybe cooking it 13 ways would be interesting enough to inspire you to rediscover the many ways our quintessential Filipino stew can be interpreted. Some of the best adobo recipes are versions of different provinces in the country. Take for example, adobo sa gata from Bicol, adobong dilaw from Batangas and adobong Pula from Ilo-ilo.

Bear in mind that while I believe and respect the beauty of dishes in its purest form,  there are times it’s also fun to try out new things. Let’s just say my kitchen is modern and  experimental.

1. Chicken Adobo

Chicken Adobo

Authentic Chicken Adobo in cane vinegar and soy sauce
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: Authentic Chicken Adobo Recipe, Best Chicken Adobo Recipe
Servings: 6
Author: Cel Moya

Ingredients

  • 500 g chicken breast or wings I prefer wings
  • 500 g chicken drumsticks
  • 3 tbsp garlic crushed include peel
  • 1 pc. onion sliced thinly
  • 1/2 cup soy sauce
  • 1/4 cup cane vinegar
  • 1 cup water
  • 2 pcs. dried bay leaves
  • 1 tbsp whole black pepper
  • 1 tsp dried oregano optional
  • Salt to taste

Instructions

  • Saute crushed onion and garlic
  • Once the onion sweats, add the chicken pieces.
  • Allow the chicken to cook for a bit.
  • Add soysauce and water, simmer
  • Next, cane vinegar, do not mix until the stew simmers again
  • Add the bay leaves, whole black pepper, oregano, salt to taste
  • Simmer in low heat until chicken is tender

Notes

Use this recipe for Twice Cooked Adobo. Remove the chicken from the stew then fry.

2. Adobong Puti

Adobong Puti

Adobong puti is our ancestors’ adobo. No soy sauce, only salt and vinegar.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobong Puti, Authentic Chicken Adobo Recipe, Chicken Adobo Recipe
Servings: 6
Author: Cel Moya

Ingredients

  • 500 g chicken breast or wings I prefer wings
  • 500 g chicken drumsticks
  • 1 head garlic crushed include peel
  • 2 tsps rock salt
  • 1/2 c white vinegar
  • 1 cup water
  • 2 pcs dried bay leaves optional
  • 1 tbsp whole black pepper

Instructions

  • Saute crushed garlic, peel included
  • Before the garlic turns brown, add the chicken pieces.
  • Allow the chicken to cook for a bit.
  • Add salt and water, simmer
  • Next, white vinegar, do not mix until the stew simmers again
  • Add the bay leaves and whole black pepper
  • Simmer in low heat until chicken is tender.

3. Adobong Dilaw

Adobong Dilaw

The yellow color from Adobong Dilaw comes from turmeric. It replaces soy sauce while adding lots of flavor with the usual salty and sour adobo taste.
Prep Time20 mins
Cook Time50 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobong Dilaw, Pork Adobo Recipe
Servings: 6
Author: Cel Moya

Ingredients

  • 1 kg pork belly preferably
  • 1 tbsp garlic crushed include peel
  • 1/2 cup cane vinegar
  • 3 tbsp fish sauce
  • 1 thumb sized turmeric sliced thinly
  • 1 cup water
  • 2 pcs. dried bay leaves
  • 1 tsp whole black pepper

Instructions

  • Saute turmeric and crushed garlic, peel included
  • Before the garlic turns brown, add the pork
  • Allow the pork to cook for a bit.
  • Add fish sauce and water, simmer
  • Next, cane vinegar, do not mix until the stew simmers again
  • Add the bay leaves, whole black pepper,and salt to taste
  • Simmer in low heat until pork is tender

4. Adobong Pula

Adobong Pula

This Ilonggo version of Adobo is red because of Annatto (Atsuete) Oil. Add some ginger in this recipe if you want a bolder stew in your adobo.
Prep Time20 mins
Cook Time50 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobo with Atsuete, Adobong Baboy Ilonggo Style, Adobong Pula
Servings: 6
Author: Cel Moya

Ingredients

  • 800 g pork
  • 200 g pork liver
  • annatto oil fry annatto seeds until color stains the oil. Do not burn the seeds to avoid the oil from becoming bitter.
  • 1 head garlic crushed include peel
  • 1/4 c white vinegar
  • 2 tsps rock salt
  • 1 cup water
  • 2 pcs. dried bay leaves
  • 1 tbsp whole black pepper

Instructions

  • Saute crushed garlic peel included in annatto oil
  • Before the garlic turns brown, add pork and liver
  • Allow the pork to cook for a bit.
  • Add salt and water, simmer
  • Next, white vinegar, do not mix until the stew simmers again
  • Add the bay leaves and whole black pepper
  • Simmer in low heat until pork is tender

5. Pork Adobo sa Gata

Pork Adobo sa Gata

This adobo is truly an explosion of flavors. Salty, sweet, spicy and creamy adobo is definitely something you’ll want to have any day of the week. Add eggplant slices to your Pork Adobo sa Gata for an even healthier version.
Prep Time20 mins
Cook Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: Pork Adobo sa Gata
Servings: 6
Author: Cel Moya

Ingredients

  • 1 kg pork cut into serving pieces
  • 1 pc onion sliced thinly
  • 3 tbsp garlic crushed include peel
  • 1/2 cup soy sauce
  • 1/4 cup cane vinegar
  • 1 cup water
  • 2 pcs. dried bay leaves
  • 1 tbsp whole black pepper
  • 2 cups coconut milk
  • Salt to taste

Instructions

  • Saute onion and crushed garlic
  • Once the onion sweats, add pork
  • Allow the pork to cook for a bit.
  • Add soysauce and water, simmer
  • Next, cane vinegar, do not mix until the stew simmers again
  • Add the bay leaves, whole black pepper, salt to taste
  • Simmer in low heat until pork is tender
  • Add coconut milk, bring to boil and simmer until stew thickens.

Notes

Chicken or beef also works well for this recipe.  

6. Adobong Pusit

Adobong Pusit sa Gata

This seafood adobo is flavorful especially if you use fresh small squids. Add coconut milk and red chili to your adobong pusit to make it creamy with bit of spicy kick.
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobong Pusit
Servings: 6
Author: Cel Moya

Ingredients

  • 1 kg pusit cleaned, ink and tentacles on
  • 1 onion sliced thinly
  • 1 tbsp garlic crushed
  • 1 thumb sized ginger cut into strips
  • 1/4 cup cane vinegar
  • 1 cup water
  • 2 dried bay leaves
  • 1 tsp ground black pepper
  • 1 cup coconut milk
  • 1 tsp salt

Instructions

  • Saute onion, ginger and crushed garlic
  • Once the onion sweats, add salt, water and vinegar,
  • Add squid, simmer
  • Add the bay leaves, and whole black pepper
  • Finally, add coconut milk. Simmer in low heat until squid is tender.

7. Adobong Halo Halo sa Gata

Adobong Halo Halo

Pork, Squid, Sitaw, Talong, Potatoes and Egg in one Adobo Stew. This version of Adobo is best served during kamayan or boodle fights. It won’t spoil easily and is a great complement to inihaw and steamed vegetables.
Prep Time30 mins
Cook Time50 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobo with Pork, Squid, egg and Vegetables
Servings: 6
Author: Cel Moya

Ingredients

  • 500 kg pork cut into serving pieces seared on both sides
  • 250 g squid cleaned and ink removed
  • 1 bunch of sitaw cut into 3-inch length
  • 2 pcs. potatoes quartered and fried until cooked
  • 6 pieces boiled eggs
  • 1 eggplant sliced thinly
  • garlic head crushed
  • 2 tsp. rock salt
  • 1/4 cup white vinegar
  • 1 cup water
  • 2 pcs. dried bay leaves
  • 1 tsp. ground black pepper
  • 2 cups coconut milk

Instructions

  • Saute crushed garlic peel included
  • Before the garlic turns brown, add pork.
  • Allow the pork to cook.
  • Add salt and water, simmer until pork becomes tender
  • Next, white vinegar, do not mix until the stew simmers again
  • Add the bay leaves and ground black pepper
  • Add the squid, boiled eggs, sitaw, and eggplant, simmer for 3 minutes
  • Next, coconut milk. Simmer in low heat and then add fried potatoes when the done.

8. Adobo Flakes

Adobo Flakes

This adobo may be a lot of work but it is definitely worth the labor. Use Adobo Flakes for your rice, pasta, salad and sandwiches.
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: Filipino
Keyword: adobo flakes chicken breast, crispy adobo flakes
Servings: 8
Author: Cel Moya

Ingredients

  • 1 kg chicken breast
  • 1 tbsp garlic crushed include peel
  • 3/4 cup soy sauce
  • 1/4 cup cane vinegar
  • 1 cup water
  • 2 dried bay leaves
  • 1 tsp whole black pepper
  • 1 tsp dried oregano optional
  • Salt to taste

Instructions

  • Saute crushed garlic peel included
  • Before the garlic turns brown, add the chicken pieces.
  • Allow the chicken to cook for a bit.
  • Add soy sauce and water, simmer
  • Next, cane vinegar, do not mix until the stew simmers again
  • Add the bay leaves, whole black pepper, oregano, salt to taste
  • Simmer in low heat until chicken is tender. Set aside to cool.
  • Remove chicken from stew. Set stew aside.
  • Flake chicken.
  • Fry chicken adobo flakes, when the adobo turns crispy, add stew. Simmer and fry again.

9. Adobo sa Mangga

Adobo sa Mangga

There’s adobo with pineapples, but have you tried adobo with mangoes? This adobo version is a good dish to try when mangoes are in season. They are cheap and at its sweetest. Celebrate mango season with this creative adobo dish that is sour, salty and sweet.
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Filipino
Keyword: Adobo sa Mangga, Mango, Seasonal Cooking
Servings: 6
Author: Cel Moya

Ingredients

  • 1 kg pork adobo cut
  • 2 tsp crushed garlic
  • 2 pcs chopped onion
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 2 dried bay leaves
  • 1/2 cup sour ripe mango chopped or pureed
  • 1/2 tsp dried oregano
  • salt and whole black peppercorn to taste

Instructions

  • Cook your adobo the usual way including the chopped or pureed sour ripe mangoes when you sautee your aromatics. Add the pork, vinegar and soy sauce. Simmer and add water as needed until pork is tender. Dried oregano and bay leaves next. Simmer. Add salt and whole peppercorn to taste.
  • For the tomato mango salsa, combine chopped tomatoes, onion, salted eggs and sour ripe mangoes, add about a teaspoon of pesto sauce. Top with garlic and pepper flakes.

Notes

For the salsa: chopped sour ripe mangoes, onion, tomatoes, salted egg, garlic flakes, pepper flakes and 1/2 tsp pesto sauce

10. Adobo Eggs

Adobo Eggs

Boiled Eggs are good but adobo eggs are better.
Prep Time10 mins
Cook Time7 mins
Servings: 8

Ingredients

  • 6-10 boiled eggs peeled.
  • 1 tbsp garlic crushed include peel
  • 3/4 cup soy sauce
  • 1/4 cup cane vinegar
  • 1 cup water
  • 2 dried bay leaves
  • salt and ground black pepper to taste
  • 1/2 tsp dried oregano optional

Instructions

  • Saute crushed garlic peel included
  • Before the garlic turns brown, add soy sauce and water, simmer
  • Next, cane vinegar, do not mix until the stew simmers again
  • Add the peeled boiled eggs, bay leaves, ground black pepper,oregano, salt to taste
  • Simmer in low heat until eggs are fully coated with the stew.

11. Adobo Tea Eggs 

Adobo Tea Eggs

Tea eggs are Chinese in origin, basically hard boiled eggs, cracked and then boiled again in a mixture of tea, soy and aromatics.
Prep Time10 mins
Cook Time8 mins
Marinate Eggs8 hrs
Total Time8 hrs 18 mins
Servings: 8
Author: Cel Moya

Ingredients

  • 10 Hard boiled eggs
  • Adobo Eggs Stew Recipe See post above
  • 4 Teabags

Instructions

  • Steep tea in a cup of water according to package instructions
  • Crack boiled eggs but do not peel.
  • Boil Adobo stew and tea. Let it cool.
  • Marinate cracked boiled eggs in the stew with tea overnight.
  • Peel eggs and serve.

12. Adobong Penoy Balut

Adobong Balut at Penoy

Here’s a perfect beer match, Balut and Penoy in a Spicy Adobo Stew.
Prep Time10 mins
Cook Time10 mins
Servings: 8
Author: Cel Moya

Ingredients

  • 4 Balut peeled, soup set aside
  • 4 Penoy peeled
  • Adobo Eggs Stew Recipe No. 9
  • 1 finger chili sliced thinly
  • liver spread

Instructions

  • Simmer Adobo stew with liver spread, balut and penoy.
  • Add finger chili slices. Simmer for 2 minutes

13. Adobong Kangkong

Adobong Kangkong

This adobong kangkong is a perfect side dish to fried fish and meat. Add lots of sliced garlic for more flavor.
Prep Time15 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Filipino
Servings: 6
Author: Cel Moya

Ingredients

  • 1/4 kg Chinese kangkong cleaned and stems cut into 3-inch length
  • 3 garlic cloves sliced thinly
  • 1/4 cup soy sauce
  • 1/4 cup cane vinegar
  • 2 tbsp oyster sauce
  • 1/4 cup water
  • salt and whole black pepper to taste

Instructions

  • Saute crushed garlic peel included
  • Add soy sauce, vinegar, oyster sauce and water, simmer
  • Next, add kangkong stems, add kangkong leaves as soon as stems are cooked
  • Salt and pepper to taste
  • Simmer in low heat for 2 minutes and serve.



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