Filipino Adobo: A Cooking Method, Not One Recipe
Adobo is a technique and flavour family rather than one fixed recipe. Vinegar is foundational, while soy sauce, coconut milk, turmeric, chillies and the choice of protein differ by region and household.
What it is
Adobo is a way of cooking, not a festival and not a list of ten official recipes. Vinegar is the anchor. Garlic, peppercorns, and bay leaf are common. Soy sauce or salt, coconut milk, turmeric, and chilli show up in some kitchens and not others.
What this page will not do
It will not invent a national recipe, a spice count, or a set of festival instructions. If you want a dish as a household cooks it, ask who is cooking and what vinegar they use.
Questions
Is Filipino adobo one recipe?
No. It is a vinegar-based braise. Soy sauce, salt, coconut milk, garlic, and the protein change by household and region.
Does adobo have to use soy sauce?
No. Some pots use salt instead of soy. A coconut-milk version, often called adobo sa gata, is also common.
Why is it called adobo?
The name comes from the Spanish word adobar. The vinegar braise itself is Filipino. This page does not claim a single precolonial recipe.
