Apparently adobo sauce is one of the first dish that Filipinos learn to cook.

You could also use pork spare ribs for this dish.

The traditional Filipino dish uses suka vinegar, but as that's not likely to be available in Europe, we have substituted it with balsamic vinegar. Black rice vinegar is also a very good substitute.

Adobo sauce recipe
Calories per serving:436
Ready in:40 minutes
Prep. time:5 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:2nd January 2013

Best recipe review

Very nice with chicken wings


Made this with Danyu Chinkiang vinegar and it was perfect.



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Sear the chicken in a hot pan for about 4 minutes, browning the legs and thighs. Leave them in the pan
  2. Turn down the heat and add some oil, add the onions and garlic and soften the onions. When they are translucent, add the vinegar
  3. Let the vinegar almost boil away before you stir the pan
  4. Once the vinegar has reduced, add in the soy sauce, bay leaf and pepper.
  5. Cook until the sauce has reduced more and the chicken is properly cooked. Real adobo should be on the dry side

Serving suggestions

Serve with plain boiled rice

See also

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