Chicken Or Pork Adobo
A savory Filipino dish featuring tender pork or chicken simmered in vinegar, garlic, and spices, then browned for rich flavor—perfect for hearty, comforting meals.
Ingredients
Instructions
- Season chicken or pork with salt and pepper.
- Place in a saucepan and add sliced ginger, smashed garlic, and vinegar.
- Let simmer on low heat for 1 hour or until tender. Add water if needed.
- Adjust seasoning with more salt or shoyu if necessary.
- When the meat is tender, sauté with vegetable oil until browned.
- Serve hot.
Tips & Substitutions
For a richer flavor, marinate the chicken or pork in vinegar, garlic, and ginger for at least an hour before cooking. You can use coconut vinegar for a unique twist. If you prefer a sweeter adobo, consider adding a tablespoon of brown sugar. To thicken the sauce, let it simmer longer after browning the meat. This dish is versatile; feel free to mix in vegetables like potatoes or carrots.
Serving Suggestions
Serve your Chicken or Pork Adobo over steamed white rice or with crusty bread to soak up the sauce. It pairs beautifully with a side of sautéed greens or pickled vegetables for a refreshing contrast. For a complete meal, consider browsing more Pork recipes that complement the adobo's bold flavors, or serve it alongside a light salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water or broth to maintain moisture. Alternatively, you can microwave it in a covered dish, stirring occasionally, until heated through. The flavors will deepen and improve overnight.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Or Pork Adobo contains roughly 509 calories, with 4g protein, 50g carbohydrates, and 28g fat. It is a good source of iron (17% of the Daily Value), vitamin C (12% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1143mg per serving (50% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other meats for adobo?
Absolutely! While chicken and pork are traditional, you can use beef, lamb, or even tofu for a vegetarian option. Each protein will impart a different flavor and texture to the dish, so feel free to experiment based on your preferences.
What type of vinegar is best for adobo?
The best vinegar for adobo is typically cane vinegar or white vinegar, but you can also experiment with apple cider vinegar for a milder taste. Each type will bring a unique flavor profile, so choose one that suits your palate.
Can I make adobo in advance?
Yes, adobo is an excellent make-ahead dish. In fact, it often tastes even better the next day as the flavors meld together. Just cool it down completely before refrigerating, and reheat gently when you’re ready to serve.
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).