Lisa's Adobo


"I grew up around Philippine families, and learned how to make adobo. I've since 'Americanized' the recipe, and customized it to suit my family's tastes. It's a meltingly tender, sharp-flavored stew that can be made with pork or chicken. Best served over rice. (For a thicker sauce, be sure to blend flour with liquid before adding to sauce to prevent lumps from forming.)"

Ingredients 1 h 50 m {{adjustedServings}} servings 231 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1017 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a Dutch oven over medium heat, and cook the pork until evenly browned.
  2. Mix the garlic into the Dutch oven, and cook 1 minute, until tender. Pour in the chicken broth, soy sauce, and cider vinegar. Place the bay leaves into the mixture. Bring to a boil. Reduce heat to medium low, and cook 1 hour, or until the pork is easily shredded with a fork. (For a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) Make sure the meat stays moist and covered with the liquid. If meat looks like it's drying out, add a bit more chicken broth or water.
  3. Stir flour into coconut milk and add to the Dutch oven. Continue cooking until heated through.
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Reviews 11

  1. 12 Ratings


Ok, for some strange reason, this recipe was edited. If you need to thicken it, I said mix a little flour first with the coconut milk, or water, and stir it in, toward the end. If you just dump flour into it, it'll go all lumpy and nasty. Also, 2 lbs of chicken can be easily substituted.


This tasted fine, but it does not taste like Adobo. It tastes a lot more like ginataan, and is much too watery, although I like a bit of sauce with my adobo. I would suggest frying the garlic first, and then add the meat, not the other way around. I would also add more soy sauce and less chicken broth. The coconut, not a usual addition to adobo was new and interesting, and while not traditional, still tastes good.


I grew up in Indonesia (neighboring the Phillipines) and this is very close to our recipe for Rendang. We just don't use the vinegar. We use less Chinese Soy Sauce but also add Kecap Manis Sweet Thick soy sauce. Adda boullion cube or two and it is just fantastic over rice. Wonderful job Metalmama!