The Happy Home Cook: Adobong Antigo

The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to

Adobong Antigo (Photo courtesy of John L. Silva)

Adobong Antigo (Photo courtesy of John L. Silva)

Adobo cooked in the old style included with the vinegar, a couple, maybe a triple glugs of aged rum or a vino blanco to make the dish, say, lightheaded!

You know the routine if you’re a native gourmand. The chicken or the pork is marinated in the vino or rum, soy sauce, garlic, salt, pepper and vinegar for at least 2 hours. Drain and discard the marinade.

The meat is fried till dark gold and the excess oil removed and buko (coconut) juice added. Simmer till they’re tender. You may garnish with garlic fried on the side.

The trouble with wine or liquor as part of recipes means you get to sip, sip a bit, maybe sip a bit more during cooking. That’s dangerous. By the time I sit for dinner, I tend to have a serene face accompanied by a couple of giggles. At least the Adobong Antigo is a hit. The buko juice gives it a sweet tang, a respite again from the standard robust adobo.


  • A kilo [2.4 pounds] of the pork belly (liempo) cut in 2” lengths or chicken thighs
  • ½ cup of aged rum or vino blanco
  • 5 tablespoons of soy sauce
  • 6 crushed garlic cloves
  • Salt and pepper to taste
  • A cup of vinegar
  • A cup of buko (coconut) juice
  • A small head of garlic, fried and crushed (optional)

John Silva

John Silva

John L. Silva is executive director of the Ortigas Library, a research library in Manila.

More articles from John L. Silva