How My Khmer Husband Perfected Cooking Adobo

Adobo is one of those meals that brings so much warmth to the heart. You don’t just cook it; you feel it. Imagine my surprise when my husband, who never really cooked Filipino dishes, not only learned to make adobo but perfected it in a way that even our son, David, now prefers his version over mine! As a pastor’s wife in Cambodia, life is filled with interesting moments—one of them being when my Khmer husband decided to master cooking *adobo*, a classic Filipino dish I grew up loving. 

Why ADOBO become the Star of Our Discipleship and church Potlucks?

Vandy's version of adobo has become so well-loved that it’s always requested for our church’s potlucks a few times. People at the dorms look forward to it, and it’s become one of the highlights of our food fellowships. It’s such a simple dish, yet every bite brings a sense of comfort and community. 

Today, I want to share my husband’s easy-to-follow recipe, a few fun facts about adobo, and a reflection on how something as ordinary as cooking can reflect God’s love for us.

Adobo is not complicated, but it’s rich in flavor, much like life’s most important lessons. This recipe is for either pork or chicken adobo—whichever you have on hand works perfectly. And here it is the easy 4-step recipe: 

Ingredients:

- 1 kg pork belly or chicken thighs

- 1/2 cup soy sauce 

- 1/2 cup vinegar (you can adjust this to your taste)

- 1 tbsp whole black peppercorns

- 4-5 cloves of garlic (crushed)

- 3-4 dried bay leaves

- 1 tbsp sugar (optional)

- 1 cup water

- 2 tbsp cooking oil

- Rice (to serve)

 **Keynote: The brand for soy sauce and vinegar should be either Datung Puti or Silver Swan (the Filipino brands make a difference in the adobo taste promise!) 💪😅 get them at the Asian stores!

Step 1: Marinate the Meat

Start by marinating your pork belly or chicken in soy sauce, garlic, and black peppercorns for at least 30 minutes. This is where the flavors start to soak into the meat, preparing it for its delicious transformation.

Step 2: Sear the Meat

Heat oil in a pan and sear the marinated meat until it’s browned on all sides. This seals in the flavors and gives the adobo that rich, savory taste we all love.

Step 3: Simmer to Perfection

Once the meat is nicely seared, pour in the marinade, vinegar, bay leaves, and water. Bring the mixture to a boil, then lower the heat and let it simmer. Let the sauce reduce until it thickens, about 30-45 minutes, depending on your preference. (You can also add sugar at this point if you like your adobo slightly sweet.)

Step 4: Serve with Rice

Once the meat is tender and the sauce is perfectly reduced, serve your adobo with a steaming plate of rice. The dish pairs beautifully with rice, soaking up the tangy, savory sauce, giving you a hearty, feel-good meal.

Why Adobo is Loved by Filipinos (And How Everyone Has Their Own Version)

Ask any Filipino what their favorite comfort food is, and many will say adobo. It’s a dish that reminds us of home, family, and special moments. What’s amazing about adobo is how versatile it is. Depending on where you’re from in the Philippines, you’ll likely find variations of adobo. The beauty of adobo lies in its simplicity. With just a few basic ingredients, you can make something extraordinary, much like how we often experience God’s blessings in the simplest things in life.

 Adobo from Luzon** tends to be salty and garlicky.

Visayan adobo** might be a bit sweeter, often with coconut milk.

Adobo in Mindanao** can have a spicy twist, reflecting the region’s rich use of spices.

 

Why My Husband’s Adobo is So Good

You might be wondering, “What makes your husband’s adobo better than yours?” Well, I think it’s his patience! He takes his time, allowing the sauce to reduce just enough to create that perfect balance of flavors. His adobo is neither too sour nor too salty—it’s perfectly savory, with just the right hint of sweetness.

David, our son, absolutely loves it. Whenever I ask him, “What do you want for dinner?” his immediate answer is, “Dad’s adobo!” At our church potluck, adobo is one of those Filipino dishes people look forward to most (even Pastor Greg's version is yummy as well!). The kids love it, and the adults always ask for the recipe (which, funnily enough, I now say belongs to my husband).

10 Fun Trivia About Adobo (That Will Make You Love It Even More)

1. Adobo is older than the Philippines itself – The dish predates the Spanish colonization, originating from the early indigenous cooking methods of marinating meat in vinegar.

2. It’s not just Filipino – While adobo is famously Filipino, similar dishes can be found in other cultures, like Puerto Rican adobo, which uses more spices like paprika.

 3. It’s a national dish—but not officially – Adobo is often considered the unofficial national dish of the Philippines, but there’s no official declaration.

 4. Filipinos claim that adobo tastes better the next day – Leftover adobo is often more flavorful after sitting overnight as the meat continues to soak up the sauce.

 5. Adobo can be fried! – After cooking, some people fry the meat to make it crispy on the outside, adding another layer of texture.

 6. There’s a vegetarian version – You can replace meat with tofu, mushrooms, or jackfruit for a delicious meatless adobo.

 7. Every family has a ‘secret ingredient’ – Ask any Filipino mom about her adobo, and she’ll probably tell you about her secret twist—whether it’s a dash of sugar, coconut milk, or even pineapple!

 8. It’s a camping favorite – Because of its vinegar base, adobo lasts longer without refrigeration, making it the perfect camping or picnic dish.

 9. There’s an Adobo Festival! 👉Annual Adobo Festival

 10. Adobo can be made with squid – That’s right, there’s a version of adobo made with squid (*adobong pusit*), which has a unique dark sauce due to the squid ink.

**Head over to this blog as well 👍 Fascinating Facts of Adobo

 

Gathering, Cooking, and Serving: A Reflection on Fellowship

As I reflect on our potluck gatherings and the joy of sharing a hearty dish like adobo, I am reminded of how food connects us, much like God’s love connects His people. Acts 2:46-47 says, “They broke bread in their homes and ate together with glad and sincere hearts, praising God and enjoying the favor of all the people.” Food has always been central to fellowship, and when we gather together, cooking and serving each other is a reflection of God’s heart for the community.

 Just like how adobo brings our church family together, God calls us to gather and share our lives with one another. The simplicity of adobo mirrors the simplicity of the Gospel—both are nourishing, comforting, and available to all.

Encouragement for First-Time Moms and Wives (Or Anyone Learning to Cook)

If you’re a first-time mom or wife, or maybe you’re just learning to cook, adobo is one of those dishes that’s foolproof and forgiving. Don’t worry about getting it perfect the first time; the beauty of adobo is that it can be tweaked to your liking.

As you cook, take your time, enjoy the process, and remember that even in the kitchen, God’s grace is with you. Just like in life, we learn through practice and patience, and cooking adobo is a gentle reminder of that truth. Every time you serve this dish, think about how God calls us to serve one another in love and humility, much like how Jesus came not to be served but to serve (Mark 10:45).

My Final Thought

The next time you cook adobo, whether it’s for your family or a gathering, remember that it’s more than just a meal—it’s an opportunity to share love, joy, and the blessings God has given us. Just like my husband’s version of adobo has become a favorite at our church, may your adobo bring joy to those around you and remind you of God’s goodness in every bite.

More Recipes to share:

👍 Cooking Tinola

👍How to Make Khmer Nom Banh Chok?

Happy cooking!

the Hourngs in Cambodia 😍💗💪🙌