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A clear glass bowl filled with rich, chunky Adobo Sauce on a wooden board, surrounded by black peppercorns, a dried chili, and a garlic bulb in the background.
Maryam

Classic Filipino Adobo Sauce

This tangy, savory, and slightly sweet Adobo Sauce is the foundational flavor of Filipino cuisine. Perfect for braising meats or as a versatile condiment, this rich sauce delivers authentic flavors that deepen with every simmer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiment, Sauce, Side Dish
Cuisine: Filipino
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

For the Adobo Sauce
  • 1 tbsp vegetable oil
  • 6 cloves garlic minced
  • 1/2 cup soy sauce preferably Filipino brand like Datu Puti or Silver Swan
  • 1/2 cup cane vinegar or white vinegar, apple cider vinegar
  • 1/4 cup water or chicken broth for richer flavor
  • 2 tbsp light brown sugar packed, adjust to taste
  • 1 tsp whole black peppercorns
  • 2-3 pieces dried bay leaves

Equipment

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Sauce
  1. Heat the vegetable oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.
  2. Pour in the soy sauce, vinegar, and water (or chicken broth). Add the packed brown sugar, whole black peppercorns, and dried bay leaves.
  3. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low. Let the adobo sauce cook for 15-20 minutes, stirring occasionally, until the flavors have melded beautifully and the sauce has slightly reduced and thickened to your desired consistency.
  4. Taste the sauce and adjust the seasoning if necessary. You might want a pinch more sugar for balance, or a splash more vinegar for tang, depending on your preference.
  5. Remove the bay leaves and discard them before serving. Your Classic Filipino Adobo Sauce is now ready to use!

Notes

This Adobo Sauce can be used immediately to braise chicken or pork, or it can be stored in an airtight container in the refrigerator for up to 1 week. For a spicy kick, add a few slices of bird's eye chili (siling labuyo) during the simmering process. The quality of your soy sauce and vinegar significantly impacts the final taste, so use good quality brands if possible.