Ang adobo ay isa sa mga pinaka-popular at pinaka-kilalang tradisyunal na lutuing Pilipino sa loob at labas ng Pilipinas. Niluto sa suka, toyo, bawang, at paminta ang mga sahog nito. Ipiniprito ang karneng sangkop bago haluan ng suka at bawang. Itinuturing ito bilang pambansang lutuin ng Pilipinas. Maaaring adobohin ang karne, isda o mga gulay.

[Adobo is considered the national dish of the Philippines. This dish consists of chunks of chicken or pork or both cooked in soy sauce, vinegar, bay leaf, lots of garlic and whole peppercorns. The stew is allowed to cook until the meats are tender and the remaining sauce slightly thickened. Some people prefer their adobos dry which may entail frying them afterwards, while others prefer them moist served in their original sauce. As a style of cooking, it can be applied to fowl, fish, shellfish and vegetables.]


Nagmula sa wikang Kastila ng Espanya at Mehiko ang salitang adobo na nangangahulugang "inatsara" o "kinilaw"

[Adobo came from a Spanish and Mexican word which means pickled.]

May iba't ibang uri ng adobo ayon sa sahog na ilalagay dito. Maaari itong:

[Adobo recipes:]

CHICKEN - PORK ADOBO

1 cup distilled white vinegar (or cider vinegar)
1 cup water
2 tablespoons peeled and crushed garlic
2 teaspoons salt
2 pieces of bay leaves
half teaspoon freshly ground black pepper
1 pound chicken, cut into serving pieces, Chinese style
2 pounds pork butt, cut into cubes
soy sauce
oil

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.


ADOBONG ANTIGO

1 kilo (2.2 lbs) chicken or pork, cut in serving pieces
1/4 cup vino blanco or five-year-old rum
4 tsp. soy sauce
5 cloves garlic
2 tsp salt
1 cup vinegar
1 cup buko juice (coconut water)
1 small head garlic, crushed

1. Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least two hours. Drain.

2. Fry meat till golden, pour off excess oil and add buko juice. Simmer till tender and adobo begins to give off oil. Fry the extra garlic and sprinkle on the adobo before serving. (5 portions)


ADOBONG MODERNO

1 kilo (2.2 lbs.) chicken thighs
1/2 cup native vinegar
2 tbsp soy sauce
1 small head garlic, crushed
1/2 tsp salt
1/2 tsp ground pepper
1/2 cup water
1 eggwhite, beaten
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1/2 tsp ground pepper

1. In a saucepan, combine chicken, vinegar, soy sauce, garlic, salt and pepper. Bring to a boil and simmer. When the mixture dries up,l add water and continue cooking for about 15 mins until chicken is tender.
2. Remove chicken from pan and strain remaining sauce. Set aside.
3. Debone chicken and cut in half. Combine flour, cornstarch, salt and pepper. Dip chicken in eggwhite and dredge in the dry ingredients. Fry in hot oil until golden and crisp.

Adobo Dip
1 cup mayonnaise
1/4 cup adobo sauce
2 tbsp parsley, minced
1 tsp garlic, minced

Combine ingredients and serve with the adobo (5 portions).


EGGPLANT ADOBO

Ingredients

5 cups diced eggplant, cut in 1 1/2-inch cubes
salt to taste
1/4 to 1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon freshly ground black pepper

Spread eggplant on paper toweling and sprinkle with salt. Let drain for 30 minutes. Rinse and pat dry. In a non-stick skillet, fry eggplant in oil until brown and set aside. In a small sacuepan, simmer soy sauce, vinegar, garlic and pepper for 5 minutes. Add eggplant, cover and cook over low heat for 7 minutes, stirring occasionally. Serve hot.


CHICKEN ADOBO IN COCONUT MILK

Ingredients

2 tablespoons garlic, minced
1 onion, chopped
2 tablespoons olive oil
1 whole chicken, cut into 8-10 pieces
3 cups coconut milk, divided
1 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon fresh ginger, grated
3 tablespoon vinegar
1 small piece chili (optional)

In a soup pot, saute garlic and onion in 2 tablespoons olive oil. Add chicken pieces, 2 cups coconut milk, black pepper, salt, ginger and vinegar. Bring to a boil and simmer uncovered until chicken is very tender, about 1 hour and 10 minutes. Add chili (optional to taste) to make dish hot and spicy. Add remaining coconut milk, stir and simmer 2 to 3 minutes until sauce is thick and oily. Serve hot over rice.