What You Need to Know
The combination of vinegar, soy sauce, garlic, and bay leaves creates a marinade that breaks down proteins in meat, tenderizing it. The cooking temperatures and times vary depending on the method, ranging from 160°F (71°C) for slow-cooked methods to 200°F (93°C) for pan-frying or grilling.
Steps
- 1.
Chicken Adobo (Luzon, Philippines): Primary cooking method for national dish
- 2.
Adobo Flakes (Visayas, Philippines): Shredded version using slow-cooked meat
- 3.
Adobong Pusit (Coastal regions): Applies technique to squid with ink
The Science
Primary Reaction
Protein denaturation