Recently ko lang natutunan yung paglagay ng Sprite. Masarap nga 
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Midway through the pagpapalambot. Parang instead of sprite.
Mas matamis ng konti (kaysa when Sprite is used)
@davemacho, ang sarap panooring nung video. parang gusto ko sumigaw ng “kanin nga!” 
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I used to make my adobo a bit sweeter (with brown sugar) pero di fan si mister ng sweet na ulam. Pareho namin gusto ang reduced, sticky sauce lang di masyado masabaw. I use whole peppercorn naman, pero kung wala, ground pepper is okay. I make mine with lots of garlic para lasang lasa sa meat and sauce.
When I mix chicken and pork, I sometimes add a little bit of ginger powder para mawala konti yung lansa. Or add a bit of lemon. Gusto ko sa adobo yung super tender, fall off the bones.
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@quarantined +1 sa fall off the bones goodness. Naaachieve ko ito pag may oras na e slow and low cook.
Yun namang lansa sa baboy good point. Sa Pinas ito usually eh. Dito wala namang gaanong baboy aftertaste. Pero Suggestion ko is parboil the baboy then soak in a tangy dressing like yung zesty Italian ng Kraft but a close substitute is probably jufran… and then yun iluto na sa usual sauce. Extra step and ingredient nga lang…
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San may adobo fiesta no. Tapos lahat ng klase ng adobo ihahanda.
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Gusto ko rin ng fall off the bones adobo - tender pork and chicken in a sticky, savory, tangy, and SPICY glaze (glaze lang not caramelized). Tiim ang lasa sa meat through slow cooking in low heat. We use Sprite too.
Over hot white rice. Shucks, now I’m drooling.
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Adobo Fair? 
di naman tayo maumay sa adobo? naiimagine ko ang adobo flakes, adobo rice, adobo buns… adobo sliders… adobo pan de sal… 
Also have you guys figured out ano magandang veggie side for adobo aaside from achara? parang di kasi bagay ang mga stir fry kasi mamantika na in the first place si adobo. The only thing that works so far is steamed green beans.
Hwat a coincidence!
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OMG! Palaisipan din sa akin ang side dish for adobo for a while. Perfect na kasi talaga ang adobo + white rice. Believe it or not, it was like a puzzle I wanted to solve for so long!
BUT I love my veggies at parang kulang kapag hindi ako nakakain ng gulay sa isang meal. So after searching far and wide, I have finally found my personal favorite vegetable side dishes on adobo days – (1) 3 kinds of egg with polonchay - it has a light, soupy sauce, the polonchay is a bit bitter and bland, and the eggs complement the adobo saltiness (think the adobo variation with egg but in the side dish), and (2) boiled or blanched baby bamboo shoots – parang softer and mas bland na asparagus ang taste. Haha! So far sa lahat ng na-try ko, these two vegetable dishes are the best complementary side dishes to adobo. Stir-fry dishes won’t work because adobo is already oily, umami dishes won’t too because adobo is very savory. 
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Slow cook the meat (kung may slow cooker, mas ok). Then separate meat from sabaw then pan sear the meat to seal in the flavour. Separately, ipareduce ang sabaw, lagyan konti Worcestershire sauce to make the flavour pop. Up to you if you want na ihalo uli ang meat sa reduced sabaw or now. If ihahalo, let it simmer for a few minutes. If not, serve with piping got rice and use reduction as rice topping. Optional to include boiled egg.
Voila! (This one i used chicken and pork)
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Adobo talaga should be eaten with rice 'no? Yung parang malulungkot ka kung wala o bitin ang kanin 
My boss who’s German loves adobo. He learned how to cook it because that’s how much he likes it. As in pinopromote nya pa sa other friends nya as “Filipino’s best dish”. But since ayaw nya ng fatty (corny! Lol), he makes adobong sitaw with ground pork. Masarap naman. Huli ang timplang pinoy.
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@perlita i dont add patatas kasi di ako kumakain ng patatas haha! (Naka low carb kasi ako). So for this recipe, all meat lang talaga.
I usually throw in looooooots of garlic then yung paminta buo, laurel, and i add fresh rosemary habang ni slow cook sya
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^ Feel ko kapag may patatas (at carrots), may pagmamahal sa adobo. Hahaha. Kasi may pasobra. Extra effort. Gustong-gusto ko sa adobo yan.
Edit: walang naglalagay ng red bell pepper sa adobo? Masarap din kapag mayroon nito.
My adobo recipe is I use chicken breast or lean pork (ayaw ni mister ng taba) marinate muna with soy sauce, garlic, peppercorn. Then, I fry the meat first, saving the marinade for later. I will then sauté onion, garlic, ginger, and then add the fried meat. After that add vinegar and then add the rest of the marinade. I add bay leaves later. I let the meat cook longer and on lower heat. We like them with a bit of sauce.
Sometimes, I add potatoes kasi trip ng boys ko. Sometimes din, I add sprite in the marinade.
I believe it cause I’m the same. I want the adobo to stand alone tas may kakainin na veg on the side. Ayoko ng hinahalo sa adobo mismo kasi napakaweird for me ng patatas or carrots na soaked in soy sauce and vinegar tapos both are soggy na. Hindi talaga swak. Di ko nalalasahan yung gulay, yung sabaw ng adobo nalalasahan ko.
Yes, bland sides seems to work kasi foil sya for the very savory flavor ng adobo. Thats why need ng steamed rice because adobo is high in sodium!
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Sad lang na i cant add pork to my chicken adobo… di kumakain ng pork si missis… 
Napaisip lang ako, may beef adobo ba? I mean ofcourse it is possible but who actually does this???
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The Ilocano side dish to adobo ay dinengdeng (stewed gulay gulay at dahon dahon, depende anong meron. Linalagay lang ng lola ko sa kaserola ang kung ano anong gulay, tapos lagay ng bagoong isda, then pakulo hanggang luto na. Favorite na combi namin is kalabasa, malunggay leaves, bunga ng malunggay at konting konting ampalaya) o kaya yung ilocano style pakbet (walang kalabasa. usually talong, okra, kamote, ampalaya, sitaw then kamatis, bagoong isda, and kung minsan eh pritong isda. Ganun din gaya ng dinengdeng, hindi ginigisa yung pakbet, stewed or pakulo lang hanggang luto na ang gulay). Eto yung kinalakhan kong adobo partner, so for me, ganyan mga clean tasting na veggie stews/ sabaw ang perfect sa adobo. Pantanggal umay sa oiliness at richness ng adobs. Pero usually, kung ako magluluto haha boiled egg lang ang pinapartner ko sa adobo coz nakakapagod magluto pa ng gulay after mag-adobo hahaha
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Dont combine then gawa ka 2 separate pots of adobo hehe.
@Skela96c lol rhe questions that plague our locked down minds 
pag beef eh di bistek na yata yun? Haha…
@tulips true, yan nga mga naiisip ko na bagay yung medyo bland gulay or fresh and bright flavor ganyan. I also do a mango, cucumber and tomato medley parang palate cleanser. Matrabaho kasi mag atsara.
Also steamed okra sawsaw sa kalamansi + little bit of sea salt.
I have never tried adobo sa gata… masarap ba?
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