Different Types of Adobo

Adobo competes for the crown of the best Philippine dish, the local cuisine everybody loves. Whether you like it cooked with pork, chicken, or vegetables, adobo does not back out. With the simple mixture of soy sauce and vinegar, you will have a wide array of choices as a basis.

If you think that adobo is limited to what you know, check these dishes out that you probably miss.

Chicken Adobo

Chicken Adobo could pass as the “pambansang ulam”; this is almost everyone’s favorite. They are usually made with chicken legs braised in vinegar, soy sauce, onion, garlic, and black pepper. Other Filipino restaurants and carinderia serve this too, but nothing beats a homemade one.

Chicken Feet Adobo

From the name itself, this dish uses chicken feet as the main ingredient with the same spices as the one above. Chicken Feet Adobo is best when spicy paired with bahaw or leftover cold rice. After a day of school or work, eating this with the family is the perfect finish unless you are allergic.

Pork Adobo

Pork Adobo cannot be missing from the list. It is cooked by simmering pork slices in soy sauce, vinegar, and garlic. Others love it the natural way, but some like to put boiled eggs and potatoes as add-ons and sugar for a sweet-salty taste.

Adobong Dilaw/Puti

If you are after a different taste, then better try the yellow or white adobo. These two dishes use either chicken or pork as the meat basis.

The yellow one is cooked the same way as the original but only added turmeric. The white adobo, obviously differs from the usual brown or dark since this uses white vinegar, salt or fish sauce, bay leaf, and peppercorns.

Crispy Adobo Flakes

Perfect for those who love adobo but do not like heavy chewing or big meat chunks on the plate. This is made with shredded pork adobo slices mixed with its sauce. After sitting for 10 minutes, you only need to fry it until crispy. Simple? Simple.

Adobo sa Gata (With Coconut Milk)

Adobo sa Gata is another version. Also cooked similarly to the regular, except that coconut milk is added. This makes it creamy and extra yummy with steaming hot rice. Yum!

Squid Adobo

If you like it with seafood, there is also one made from squid. Squids are boiled first in soy sauce and vinegar before sautéing in garlic and onions. To avoid rubbery squid slices, cook it quickly over high heat or slowly over low fire.

Adobong Kangkong/Sitaw

Something healthier? Turn to kangkong (water spinach) or sitaw (string beans). Made by sautéing garlic and onion, then the kangkong or sitaw, later added with soy sauce, vinegar, and black pepper. I love cooking this whenever I feel like not eating meat or when we have the leaves on the fridge. #SlightlyVegan