Adobo
A savory Filipino stew featuring tender pork marinated in vinegar and garlic, then simmered and fried for rich flavor—perfect for hearty, flavorful meals.
Ingredients
Instructions
- Marinate the pork with crushed garlic, vinegar, bay leaf, soy sauce, and black pepper for at least 1 hour.
- Bring all ingredients to a boil without stirring to prevent the dish from becoming too sour.
- Cook until the pork is tender and cooked through.
- Remove the pork from the liquid and fry until browned.
- Pour the cooking liquid over the fried pork and serve warm.
Tips & Substitutions
For a richer flavor, you can marinate the pork overnight. If you want to reduce the vinegar's acidity, consider adding a bit of brown sugar. You can substitute pork with chicken or beef for different variations. Adjust the soy sauce quantity according to your taste preference, especially if you're watching your sodium intake.
Serving Suggestions
Serve the adobo with steamed rice to soak up the flavorful sauce. It pairs beautifully with Charleston Red Rice or a side of sautéed greens for a complete meal. Consider garnishing with chopped green onions or fried garlic for added texture and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the adobo in a pan over low heat to maintain its tenderness, adding a splash of water if necessary to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Adobo contains roughly 658 calories, with 5g protein, 62g carbohydrates, and 42g fat. It is an excellent source of iron (41% of the Daily Value) and dietary fiber (30% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1099mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for adobo?
Yes, adobo is versatile! You can use chicken, beef, or even tofu for a vegetarian version. Each type of meat will impart its own unique flavor to the dish, so feel free to experiment.
Is adobo supposed to be sour?
Yes, the sourness from the vinegar is a hallmark of traditional adobo. If you prefer a milder flavor, you can reduce the vinegar or balance it with a bit of sugar or honey.
Can I freeze adobo?
Absolutely! Adobo freezes well. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).