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Philippine Artisan Flavoured Sauces, Condiments & Preserves

Filipino Adobo: A National Dish with a Rich Cultural Heritage

Adobo is a staple dish in Filipino cuisine and is widely considered the country's national dish. It is a slow-cooked meat dish that is marinated in a mixture of soy sauce, vinegar, bay leaves, black peppercorns, and garlic. The dish is then simmered until the meat is tender and the flavors have fully infused.

The origin of adobo is unclear, but it is believed that it is a dish that existed pre-Spanish times but was named by the Spanish after having been served a dish similar to what they know on that fateful day in 1521. The dish was originally made with pork, but over time, chicken, beef, and seafood have also become popular options.

Photo (L to R) Pork Adobo with Pineapple; Anaheim Chillies in Adobo Sauce; Chicken and Pork Adobo

Adobo is a versatile dish that can be made in various ways. Some recipes call for the meat to be browned in a pan before being simmered in the marinade, while others call for all ingredients to be placed in a pot and slow-cooked over low heat. Regardless of the method, adobo is always cooked in a heavy pot to allow the flavors to fully develop.

The dish is often served with steamed rice, but it can also be served as a main course with vegetables or as a topping for noodle dishes. Adobo is also a popular dish for special occasions, such as family gatherings and holidays.

Adobo is a delicious and culturally significant dish in Filipino cuisine. It is a testament to the rich cultural heritage of the Philippines and the influence of different cooking methods on the country's traditional dishes. Whether you're a seasoned cook or a beginner, making adobo is a great way to explore Filipino cuisine and learn about its rich cultural history.


Here are 3 most popular Adobo Recipes from our collection

Adobo Crispy Pork Recipe card
Download PDF • 1.16MB

Chicken and Pork Adobo Recipe card
Download PDF • 1.32MB

Beef Adobo In Coconut Milk Recipe card
Download PDF • 5.56MB


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