Pork Adobo

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it.

Filipino Pork Adobo Recipe - The Woks of Life

Pork Adobo originated in the Philippines. It's a braised pork recipe with vinegar, soy sauce and garlic, and is delicious over steamed rice.

Adobo-Marinated Grilled Pork Chops

Filipino adobo is a classic dish, usually of stewed chicken or pork in a tangy, flavorful sauce made from cane vinegar, soy sauce, and aromatics. But the building blocks of the adobo sauce also make a great marinade for grilled meats, like the pork chops here.

Chicken Adobo

Chicken adobo is a Filipino recipe with only a few ingredients. An easy one pot meal, and you won't believe how silky and tasty the sauce is! 

Chicken Adobo (Filipino-Style Braised Chicken)

Chicken adobo is a classic Filipino dish that's as savory as it is bright with acid, and it goes perfectly with a large platter of garlic fried rice.

Filipino Chicken Adobo (Flavour Kapow!)

Filipino Chicken Adobo - the national dish of the Philipines! Juicy, tender chicken coated in a sticky glaze that's savoury, slightly tangy a touch sweet.

Lechon Kawali (Filipino Crispy Fried Pork Belly)

Filipino lechon kawali is one of the great pork dishes of the world. Boiled pork belly gets fried until intensely crisp and crunchy on the outside and meltingly tender within.

Pancit Palabok (Filipino Noodles With Smoky Pork and Seafood Sauce)

This classic Filipino noodle dish is packed with pork, chicken, shrimp, and layer upon layer of seafood flavor.

Lechon Liempo (Filipino-Style Roasted Pork Belly)

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

Pork and Vegetable Lumpia from 'The Adobo Road Cookbook'

These lumpia, or Filipino spring rolls, are fried and filled with moist ground pork, carrots, peas, and bean sprouts. Fish sauce adds a layer of salty complexity, but otherwise these are simply straight-up, easy-to-eat, fried goodness.