Filipino Adobo Sauce

March 6, 2011

Filipino Adobo Sauce - kvalifood.com

Filipino adobo sauce is the braising liquid used to make chicken or pork adobo - soy sauce, vinegar, garlic, bay leaves, and peppercorns. It works as both a marinade and a cooking sauce, and every Filipino family has their own ratio. This version leans vinegar-forward, which is more traditional.

Ingredients

Makes 500 ml sauce

120 ml soy sauce
180 ml white vinegar (or cane vinegar)
240 ml water
1 head garlic (~8-10 cloves, ~40 g), peeled and lightly crushed
3 dried bay leaves
1 tsp whole black peppercorns
1 tbsp brown sugar (optional)

Directions

Combine the sauce. In a bowl, mix the soy sauce, vinegar, and water. Set aside.
Toast the aromatics. In a dry pan over medium heat, lightly toast the crushed garlic cloves, bay leaves, and peppercorns until the garlic is fragrant and lightly golden, about 2 minutes. This deepens the flavour.
Add the liquid. Pour in the soy sauce-vinegar-water mixture. Bring to a boil, then reduce to a gentle simmer.
Simmer. Let the sauce simmer uncovered for 10 minutes. Do not stir during the first 3-5 minutes of boiling - this prevents bitterness from the vinegar.
Finish. Stir in the brown sugar if using. Taste and adjust: more vinegar for tang, more soy sauce for salt, a pinch of sugar to round it out.
Cool and use. The sauce can be used immediately as a braising liquid or cooled and used as a marinade. It keeps refrigerated for up to 2 weeks.

Notes

Soy:vinegar ratio is 1:1.5 here (vinegar-forward), which sits in the middle of the traditional range. Adjust to taste - equal parts for milder, more vinegar for tangier.
Vinegar type matters. Filipino cane vinegar (sukang maasim) or coconut vinegar (sukang tuba) give the most authentic flavour. White distilled vinegar works fine. Rice vinegar is milder and less traditional.
Do not stir while the vinegar boils. Multiple Filipino sources emphasize this - stirring during the initial boil can make the sauce taste harsh.
Sugar is optional. Many traditional versions skip it entirely. A small amount rounds out the acidity without making it sweet.
The sauce improves overnight. Like many vinegar-based preparations, the flavours meld and the sharpness mellows with time.
Coconut milk variant (adobo sa gata): Add 200 ml coconut milk along with the water for a richer, creamier sauce.