One of the most famous dishes that Filipinos love to cook and serve is “Adobo”. In fact, this viand seems very flexible – can be taken as breakfast, lunch and even dinner time! It is basically stewed meat in a mixture of garlic, vinegar and soy sauce, made more flavorful with pepper corn and other ingredients of the cook’s choice.

Though the main compositions of this delicacy could not be removed from the list, this does not limit anyone from having his own version of Adobo. Some may prefer it to be savory, while some love it to be sweeter, Some like it to be saucy, and many choose it to be drier. Any preference would do, cause either way, it is still really mouth-watering and tummy-fulfilling.

Now, here are the “magical steps” your adobo making career:


  • 1 kg Pork Chicken cutlets or combination.
  • 4 Tablespoon soy sauce
  • 3 tablespoon vinegar
  • 1 1/2 cup water
  • 5 cloves of garlic peeled and pounded.
  • 2 tablespoon cooking oil
  • 3 pieces bay leaves (optional)
  • 5 pieces hard-boiled chicken egg(optional)
  • salt to taste(optional)
  • 1 tablespoon pepper corn


Marinade the meat in the mixture of soy sauce, vinegar, water, garlic and pepper corn for about 30 minutes. This is to let the meat absorb the flavor prior to cooking for a more exciting bite.

Using medium heat, bring it to boil. When rolling bubbles appear, gently lower the heat. Leave it uncovered for about 20 to 30 minutes. This process makes the vinegar just right for your taste buds (not too sour  nor bland as well). It is important to keep an eye on the mixture as it boils to prevent it from frying up.

When the meat is already tender, take it out from the pot and fry quickly using a little oil. As it turns slightly brownish and quite crunchy, bring it back to the mixture and simmer for 5 minutes.

You can add a little salt if you want, but not necessary. Some people prefer putting bay leaves but some don’t, so it is just a matter of choice.

Serve with 5 pieces hard boiled chicken egg and enjoy!

Additional Notes / Tips:

Should you want to make an evenly-colored egg for plating purposes, you might need to prepare a “soy egg” by simply following these steps.

  1. On a 1/2 size food pan or bowl, mix 1 cup of soy sauce and 3 cups of water.
  2. Soak the hard-boiled eggs and hold for 112 hours in the chiller. Don’t worry about the taste, it won’t be affected as long as the eggs were properly peeled off and weren’t cracked.
  3. Serve perfectly – browned soy eggs on top of your adobo.

You could also add “coconut milk” to your pre-cooked adobo and simmer for 10 minutes. (It is best to use the first pressing for a creamier texture that is very playful in the mouth). This is what we call “Adobo sa Gata”