Eto ang flag carrier ng Pinoy cuisine. It’s as mainstream now as eggrolls ng Chinese take out which is saying a lot! Kahit anong recipe app may adobo. Even NYT cooking has featured this classic dish in its hallowed social media pages. Parang isa ito sa mga top conversation openers o ice breaker ng mga tagarito pag nalalaman nilang Pinay ako.
“You know adobo?” At ang isa pa ay “What’s the matter with your President?” A distant third is “Have you ever been to Boracay?”
But as familiar and as reliable adobo is to hit the pinoy spot, it also has as many variations and “twists” as there are Pinoys abroad.
Pa share naman ng inyong mga tips and tricks to make your adobo the best it can be in a world full of lame adobos what type of adobo do you prefer? Masabaw? Medyo dry? Reduced, sticky sauce? Mas nangingibabaw ang asim kesa alat? Manamis tamis? do you have secret ingredients, extra steps or process? Spells and incantations?
From the other thread namention na ang using cane vinegar. Do you have anything extra to add?
^I also did the marinating bit mga 30 minutes lang but parang wala namang significant difference sa quick dump everything into 1 pot and wait method? Maybe it has to be more than 30 minutes?
OMG humba! Ang ending ng leftover taba after ng fiesta sa amin. Shucks. I remember humba for days and days ang ulam after ng pistang bayan I’ll make humba kaso nate turn off ang husband ko dyan kasi masyado daw mataba naglulunoy sa sariling mantika. He doesnt understand na this is the magic of humba. But maybe pag nilagay ko sa instant pot tas medyo mareduce ang sabaw…?
I have a friend na grabe maglagay ng brown sugar sa adobo. Ayos lang naman but I prefer the classic salty type.
My husband makes puting adobo which is vinegar lang walang toyo… again, masarap naman kaso talagang pinaka gusto ko ay yung kinalakihan kong oily, medyo sticky, soy and suka adobo with pork slices na mas malaki pa ang part na taba
Adobong Mestizo - konting konti lang ang toyo, pero sangkatutak na bawang, peppercorn, at suka. May laurel din. Linuluto sya ng low and slow hanggang magmantika
Adobo sa gata - mas matoyo, at may gata. Dahil medyo manamis namis yung gata, nilalagyan ko ng siling labuyo or hot peppers para may sipa
Adobong Intsik – may konting five spice powder, sesame oil, xiaoxing wine ( or minsan mirin), medyo manamis namis din sya. Eto more on braised sya hindi yung nagmamantikang tuyo. May konting sabaw pa rin eto, hindi tuyo.
Pag adobo yung garlic is crushed via mortar and pestle, mas lumalabas kasi yung garlicky flavor nya. Tapos gusto ko yung halos durog durog na yung garlic pag naluto.
I always make mine chicken (thigh and wings) and pork (liempo), with chicken liver and gizzard. Gusto ko medyo nagiging creamy with very slight pait na dulot ng liver. At siempre madaming bayleaf at bawang.
Like arwen, i like the pork seared too. At medyo saucy lang not sabaw levels.
@Skela96c Yumm. Your adobo sounds perfect. Gusto ko rin niyan. I could go with malapot na sauce or sabaw levels. Gusto ko rin talaga yung medyo nagmamantika. Searing releases the flavor daw kasi thats why same thing works for sinigang na baboy.
@whatsy so keri yung medyo may hint ng sweetness but ayoko na masabing matamis ang adobo. Parang di ko type yun. I might add pineapple juice to get that tangy sweet hint pero dapat hindi overpowering yung tamis.
Gusto ko sa adobo yung may patatas at carrots. Masarap din yung maalat-alat na may konting tamis (at anghang from peppercorns) para ipang-halo sa umuusok pang kanin (aka instant adobo rice).
Bilang purist i have such disdain sa mga outlandish additions that change the dish. Adobo is not adobo with tomato sauce kadiri walang problema sa substitutions that enhance and improve existing dish though
Classic chicken and/or pork adobo mostly ginagawa ko. 1:2 or 1:3 ratio suka/soy sauce. Pinapa-iga until not much sauce is left. Lots of peppercorn and garlic. Bay leaves added about 5 minutes before switching off stove.
Nagluto ako ng chicken and pork adobo na sinundan ko sa youtube. Magkahiwalay yung pagluto tapos tsaka lang pagsasamahin sa dulo. Gusto ko yung konting sabaw pero malasa na manamis-namis na may asim at syempre alat. Gusto ko din ng medyo maanghang. Nagluto ako nito for dinner with foreigner colleagues. Simot! Tapos yung Canadian, sobrang excited na yun lulutuin ko. Brings childhood memories daw. Nun bata daw siya, may Filipino family na churchmate nila na adobo ang dinadala sa church gatherings. Sobrang saya niya na mangiyak-ngiyak pa. Sobrang galak ko din kasi first time in a while ko ulit magluto during that time.
what type of adobo do you prefer? Masabaw? Medyo dry? Reduced, sticky sauce? Mas nangingibabaw ang asim kesa alat? Manamis tamis? do you have secret ingredients, extra steps or process? Spells and incantations?
I’ll make humba kaso nate turn off ang husband ko dyan kasi masyado daw mataba naglulunoy sa sariling mantika. He doesnt understand na this is the magic of humba. But maybe pag nilagay ko sa instant pot tas medyo mareduce ang sabaw…?
i have such disdain sa mga outlandish additions that change the dish. Adobo is not adobo with tomato sauce 
kadiri 
walang problema sa substitutions that enhance and improve existing dish though
