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Flavor Punches: Adobo

A classic, Filipino seasoning made with soy sauce, vinegar, garlic, bay leaves and black pepper, resulting in a savory, rich and tangy sauce that makes protein or veggies sing!
Prep Time10 mins
Cook Time0 mins
Course: Seasoning
Cuisine: Filipino
Keyword: bay leaf, filipino, garlic, peppery radish, soy sauce, vinegar
Servings: 4
Author: Nicole Coudal


  • 1/3 c. White vinegar, ideally Filipino (alt: distilled white vinegar)
  • 1/3 c. Soy sauce (or Tamari)
  • 1/3 c. Water
  • 2-3 Whole bay leaves
  • 4-5 Garlic cloves, peeled and smashed
  • 2 tsp. Freshly ground black pepper (alt: whole peppercorns)
  • Kosher or Sea salt, to taste


  • Once bone-in meat pieces or vegetables are browned in a skillet, toss in garlic and bay leaves, vinegar, soy sauce, water, and black black pepper. Bring to boil, then cover and reduce heat to low and cook 30-45 minutes for bone-in meat until fully cooked/tender and falling off the bones; 10-15 minutes for veggies, until tender). Taste for seasoning and add salt, if necessary.
  • Serve with cooked rice, top with scallions (optional), sprinkle fresh lime (optional).