Philippine adobo
A bowl of pork adobo | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Associated cuisine | Filipino cuisine |
| Serving temperature | Hot |
| Main ingredients | Meat (beef, chicken, pork), seafood, or vegetables; soy sauce, vinegar, cooking oil, garlic, black peppercorn, bay leaf |
| Variations | Some sugar for sweet-salty taste. Adobo with no broth, only coating on the chicken. |
| Similar dishes | Paksiw, kinilaw, estofadong baboy |
Philippine adobo (from Spanish: adobar: "marinade", "sauce" or "seasoning" / English: /əˈdoʊboʊ/ Tagalog pronunciation: [ɐdobo]) is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. It is often considered the unofficial national dish in the Philippines.