Eat adobo in the Philippines

Adobo varies by region; Luzon uses soy sauce, Visayas favors coconut milk.

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About this

Adobo is a staple Filipino dish of meat—typically chicken, pork, or both—slow-cooked in a tangy marinade of vinegar, soy sauce, garlic, bay leaves, and black peppercorns until tender and flavorful. Originating in the Philippines during the Spanish colonial era as a preservation method, it varies by region with additions like coconut milk in the Visayas or annatto for color in Luzon. Eaten daily in homes and sold at street stalls, it pairs simply with rice.

Adobo

Adobo is a staple Filipino dish of meat—typically chicken, pork, or both—stewed in vinegar, soy sauce, garlic, bay leaves, and black peppercorns until tender and flavorful. Originating in the Philippines during the Spanish colonial era, it reflects pre-colonial preservation techniques using vinegar to extend shelf life in the tropical climate. Regional variations exist, such as chicken adobo with coconut milk in the Visayas or adobong pusit with squid nationwide, and it is commonly served with rice for everyday meals.

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