Tuesday, December 4, 2007


Adobo is a popularly common dish found in the Philippines, thus a national dish among the Filipinos. Typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterwards to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteriaThe standard accompaniments to adobo — and ultimate comfort meal for many Filipinos — are mung bean stew (monggo guisado) and lots of white rice. Unless adobo is eaten for breakfast, in which case fried or scrambled eggs, garlic-fried rice, chopped tomato & onion salad, and atchara (green papaya pickle) are the tradition.
Outside the dish, the essential flavoring of the food has been acquired and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
Source: http://en.wikipedia.org/wiki/Adobo

Reminds me of our beach picnics in Cebu. Adobo is one of Mama's menu w/ the "puso" hanging rice, grilled seafoods and fruits.

4-5 lbs. chicken thighs cut into serving pieces or 2 lbs. Pork butt or porkbelly- cubed
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup soy sauce for marinade
Pinch of salt and pepper
4 cloves garlic, crushed
1/2 teaspoon black peppercorns or freshly ground black pepper
2 bay leaves
1/3 cup dried lily blossoms if available..soaked in water *OPTIONAL
1 teaspoon sugar
1 tablespoon oil for searing
Water if necessary
Cover and marinate the meat with 1/4 cup soy sauce, pinch of S&P for 1 hr. On a large pot, sear the meat until brown, set aside. Remove excess oil, and combine all ingredients in the pot. Bring to a boil, then lower heat. Cover and let simmer for 35- 45 minutes for chicken, longer for pork. Add water if liquid has reduced and it's not tender enough. Make sure to taste and adjust the seasonings. Uncover and simmer until sauce is reduced and thickened, and meat is tender, about 30 more minutes. I usually cook mine until very tender especially with pork. Serve with steamed rice.
Serves 6-8


  1. You are so awesome Auntie Aday - a go-to place for home-cooked, comort food although technically I have to cook it! Wea re lucky to have this blog! Love you!

  2. Aww..thanks My. I made this blog for you and your cousins so i can share your Grandma's recipes and ofcourse some of mine too! Let me know how your Adobo came out. Love you too!!!

  3. hi! I'm trying your adobo recipe for tonight's dinner. From Cebu too. Can I ask if the lily blossom/flower that's dried is the same as the dried azucena flower? They look the same but seems like the lily flower smells different. Thanks!!!

  4. Hi, Ethel! My apology for the delay of my response=:(. I know you have already cooked this for dinner, but i hope this will still clear your question regarding the difference between lily blossom and dired azucena. My Moms recipe calls for azucena but i can't find them here so i made a sub using lily blossoms w/c other provinces used it for their adobo. I have been using lily blossoms ever since so i can't really compare the taste or difference if you use the azucena or the lily. But the later taste really good. Good Luck!

  5. Thanks for this great recipe! I live in Holland and my Cebu gf is here for the first time. After a month she wanted to eat some Phils food...and we searched for recipes and found this one. We found all ingredients, except the lillies, we only did not know whether we should use salted or sweet soy sauce, so we decided to make a mix of both. We added some 'forest onions' like we call them- Sibuyas Dahonan. The outcome was really delicious.... A great dish and not difficult to make!

  6. Thanks, Harry and Irene. I'm glad you both like the dish. I know sometimes dried lillies or azucena are hard to find but it'll still come out delicious sans the lillies as you have done. I use the Filipino soy sauce but if you can't find one use Kikkoman but adjust the quantity coz it's not as pungent as the Filipino brands.