Exploring Variations of Adobo

TagalogTales

I've been experimenting with cooking different versions of adobo lately and would love to hear how others make theirs! There are so many variations depending on personal and regional preferences. Some people swear by adding coconut milk for a creamy touch, while others keep it traditional with just vinegar, soy sauce, garlic, and bay leaves.

What proteins do you prefer in your adobo? Chicken, pork, or a mix of both?
Do you marinate, and if so, for how long?
Any secret ingredients you add to give it a unique twist?
How do you balance the flavors of soy sauce and vinegar in your recipe?

I'm excited to learn about everyone's different takes on this beloved dish!

bayanbreezer

I love experimenting with adobo too! I often use a mix of chicken and pork for a richer flavor. Sometimes, I add a splash of pineapple juice to balance the acidity and add a hint of sweetness. Instead of marinating, I simmer everything together from the start, letting the flavors meld. For the perfect balance, I like to use equal parts soy sauce and vinegar, but adjust based on taste during cooking. Adding a bit of black peppercorns also gives it a nice kick. Happy cooking!

BayanihanBae

I also enjoy adding hard-boiled eggs towards the end of cooking for extra flavor and protein. Another tasty variation is to caramelize a bit of sugar before loading in everything else; it gives the sauce a nice depth and complexity. Don’t be afraid to experiment with different vinegars too, like apple cider vinegar, for a slightly different tang.