Filipino Adobo (Marinated Meat Stew)

Adobo, revered as the unofficial national dish, adobo represents the diverse and resilient spirit of Filipino culture. Whether enjoyed in the heart of Manila or a quiet provincial town, adobo is a comforting constant in homes across the archipelago.

Its rich, savoury aroma wafting from the kitchen evokes memories of shared meals and cherished traditions. Loved for its simplicity and adaptability, adobo captures the essence of Filipino cooking; bold, flavourful, and deeply satisfying.

What Is Adobo?

Adobo is a marinated meat stew that combines a few simple ingredients to create a dish bursting with complexity and depth. At its core, it’s made by braising meat, most commonly chicken or pork, in a mixture of vinegar, soy sauce, garlic, and spices.

The result is a tender, flavourful stew with a balance of savoury, tangy, and slightly sweet notes. While every family has its own version, the heart of adobo remains consistent: it’s a dish that feels both humble and extraordinary.

In the Philippines, adobo is a staple that appears as often in everyday meals as it does at festive occasions. It’s celebrated not just for its taste but also for its practicality. The vinegar based marinade preserves the meat, making it ideal for a tropical climate. Served over a bed of steaming white rice, adobo is the ultimate comfort food, offering a taste of home with every bite.

Ingredients and Taste

The magic of adobo lies in its deceptively simple ingredients. Vinegar is the star, lending the dish its signature tang and acting as a natural tenderizer for the meat. Soy sauce adds a deep umami richness, while garlic provides an aromatic backbone.

Bay leaves and black peppercorns round out the flavour profile, infusing the stew with earthy, peppery warmth. Some recipes incorporate a touch of sugar for sweetness or coconut milk for creaminess, offering subtle variations that highlight regional and personal preferences.

The taste of adobo is a symphony of contrasts: the sharp acidity of vinegar mellowed by the salty depth of soy sauce, the savoury richness of meat complemented by the fragrant warmth of spices.

The meat, slow cooked to perfection, absorbs the marinade, becoming tender and imbued with layers of flavour. With each bite, adobo delivers a satisfying blend of boldness and balance that lingers on the palate.

A Taste of History

While adobo is uniquely Filipino, its name and techniques have roots in Spanish colonial history. The term “adobo” comes from the Spanish word adobar, meaning “to marinate” or “to season.”

However, the dish predates Spanish influence, originating from indigenous preservation methods that used vinegar and salt to keep food fresh in the tropical climate. Spanish colonizers gave it its name, but the dish itself remained distinctively Filipino, evolving over centuries to reflect local tastes and ingredients.

Adobo’s enduring popularity speaks to its adaptability and cultural significance. Each region and family has its own twist on the recipe, from the addition of coconut milk in Bicol to the use of annatto for a reddish hue in Cavite. This versatility has made adobo a symbol of Filipino ingenuity, a dish that evolves yet remains deeply rooted in tradition.