The cooking method is indigenous to the Philippines.
Early Filipinos cooked their food normally by
roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in
vinegar and salt. Thus, it is very likely that Filipinos could have been cooking meat in vinegar as a means
of preservation. This process dates back to the Pre-Hispanic Period and was used for pork and chicken.
[5][6][7][8]
When the Spanish Empire colonized the Philippines in the late 16th century and early 17th century, they
encountered this cooking process. It was first recorded in the dictionary Vocabulario de la Lengua Tagala
(1613) compiled by the Spanish Franciscan missionary Pedro de San Buenaventura. He referred to it as
adobo de los naturales ("adobo of the native peoples").[6][7][8] Dishes prepared in this manner
eventually came to be known by this name, with the original term for the dish now lost to history.[9][10]
The Spanish also applied the term adobo to any native dish that was marinated before consumption. In
the 1794 edition of Vocabulario de la lengua Tagala, it was applied to quilauìn (kinilaw) a related but
different dish which also primarily uses vinegar.[11] In Vocabulario de la lengua Bisaya (1711), the term
guinamus (verb form: gamus) was used to refer to any kind of marinades (adobo), from fish to pork. In
modern Cebuano, guinamos refers to an entirely different dish
While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in
Spanish cuisine share similar characteristics, they refer to different things with different cultural roots.
While the Philippine adobo can be considered adobo in the Spanish sense—a marinated dish—the
Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not
restricted to meat.[13] Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar,
crushed garlic, bay leaves, black peppercorns, and soy sauce. It is served with white rice.[6][14][15] It
was traditionally cooked in small clay pots (palayok or kulon); but in modern times, metal pots or woks
(kawali) are used instead.[16]
There are numerous variants of the adobo recipe in the Philippines.[9] The most basic ingredient of
adobo is vinegar, which is usually coconut vinegar, rice vinegar, or cane vinegar (although sometimes
white wine or cider vinegar can also be used). Almost every ingredient can be changed according to
personal preference. Even people in the same household can cook adobo in significantly different ways.
[13][15] A rarer version without soy sauce is known as adobong puti ("white adobo" or "blond adobo"),
which uses salt instead, to contrast it with adobong itim ("black adobo"), the more prevalent versions
with soy sauce.[17][18] Adobong puti is often regarded as the closest to the original version of the Pre-
Hispanic adobo.[13][19] It is similar to another dish known as pinatisan, where patis (fish sauce) is used
instead of vinegar.
The proportion (or even the presence) of ingredients like soy sauce, bay leaves, garlic, or black pepper
can vary. Other ingredients can sometimes be used; like siling labuyo, bird's eye chili, jalapeño pepper,
red bell pepper, olive oil, onions, brown sugar, potatoes, or pineapple. It may also be further browned in
the oven, pan-fried, deep-fried, or even grilled to get crisped edges.[15][21]
There are also regional variations. In southern Luzon (Bicol region), and Muslim Zamboanga, for example,
it is common to see adobo cooked with coconut milk (known as adobo sa gatâ). In Cavite, mashed pork
liver is added. In Laguna, turmeric was added, giving the dish a distinct yellowish color (known as
adobong dilaw, "yellow adobo").[6][15]
Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up
with variants such as "Japanese-style" pork adobo.
Based on the main ingredients, the most common adobo dishes are adobong manok, in which chicken is
used, and adobong baboy, in which pork is used. Adobong baka (beef), along with adobong manok
(chicken), is more popular among Muslim Filipinos.[23] Other meat sources may also be used, such as
adobong pugò (quail), adobong itik (duck), adobong kambing (goat).[13] There are also seafood variants
which can include fish (adobong isda), catfish (adobong hito), shrimp (adobong hipon), and squid or
cuttlefish (adobong pusit). It can even be used to cook vegetables and fruits,[16] like water spinach
(adobong kangkong), bamboo shoots (adobong labong), eggplant (adobong talong), banana flowers
(adobong pusô ng saging), and okra (adobong okra).[24][25]
Even more exotic versions include adobong sawâ (snake),[26] adobong palakâ (frogs),[27] Kapampangan
adobung kamaru (mole crickets),[13] and the adobong atay at balunbalunan (chicken liver and gizzard).
[28]
Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at
feasts.[14] It is commonly packed for Filipino mountaineers and travelers because it keeps well without
refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits
the growth of bacteria.
