Brief History of Adobo
The adobo was traditionally cooked in clay pots but today is made in more common metal pots or woks. When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade.

How to Cook Adobo(2 Ways)

1.ADOBONG MANOK(CHICKEN ADOBO)

Ingredients:
2 tbsp cooking oil
6 cloves garlic crushed
1 pc onion, sliced
1 kilogram chicken cut ups
2 tbsp vinegar
1/4 cup soy sauce
1 cup water
2 pcs bay leaves
1 tsp whole black peppercorns, slightly crushed
1 tsp brown sugar packed
Optional: 1 cup kale or spinach

COOK:
Step 1
Heat oil in pan and sauté garlic and onions. Then add chicken to the pan and sear on all sides, until you have a little browning in the chicken skin.
Step 2
Pour in vinegar, soy sauce and water. Add bay leaves and pepper. Bring to a boil over high heat then reduce heat to simmer, but do not cover the pan. Continue to simmer for 10 mins.
Step 3
Remove chicken pieces from sauce and fry in another pan until nicely browned.
 Step 4
Put back fried chicken pieces into sauce. Add sugar and let simmer again for another 10 minutes or until sauce has thickened. Serve warm.

2.ADOBONG BABOY(PORK ADOBO)

Ingredients:
2 tbsp cooking oil
6 cloves garlic crushed
1 pc onion, sliced
1 pork belly 
2 tbsp vinegar
1/4 cup soy sauce
1 cup water
2 pcs bay leaves
1 tsp whole black peppercorns, slightly crushed
1 tsp brown sugar packed

COOK:
Step 1
Combine the pork belly, soy sauce, and garlic then marinade for at least 1 hour.
Step 2
Heat the pot and put-in the marinated pork belly then cook for a few minutes.
Step 3
Pour remaining marinade including garlic.
Step4
Add water, whole pepper corn, and dried bay leaves then bring to a boil. Simmer for 40 minutes to 1 hour.
Step
Put-in the vinegar and simmer for 12 to 15 minutes.
Step 6
Add salt to taste.
Step 7
Serve hot. Share and enjoy!