Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

adobo a culinary term of the Philippines which usually refers to pork, or chicken and pork, stewed with vinegar, bay leaf, peppercorns, garlic, and soy sauce until brown and aromatic. It may be served with its sauce, or fried crisp. The sauce may also be thickened with mashed chicken liver.

The word comes from the Spanish adobo, referring to a pickling sauce of olive oil, vinegar, and spices (or to the Mexican paste of ground chillies, spices, herbs, and vinegar); and from adobado, pork pickled with the above or with wine and onions. The French daube comes from the same root, addobbo, ‘seasoning’.