Adobong Balunbalunan | Chicken Gizzard Adobo | Simple Recipe

Philippine adobo is much more specific to a cooking process rather than a specific recipe and is not restricted to meat. 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. It was traditionally cooked in small clay pots (palayok or kulon); but today, metal pots or woks (kawali) are largely used instead.

There are numerous variants of the adobo recipe in the Philippines. 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.

The proportion of ingredients like soy sauce, bay leaves, garlic, or black pepper can vary. The amount and thickness of the sauce also varies as some like their adobo dry while some like it saucy. Other ingredients can sometimes be used; like bird's eye chili, red bell pepper, olive oil, onions, brown sugar, potatoes, or pineapple.

Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.

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