Filipino adobo is a quintessential dish deeply rooted in the Philippines’ rich culinary history. Its origins trace back to pre-colonial times when indigenous Filipinos used vinegar and salt to preserve food. The term “adobo” itself was coined by Spanish colonizers in the 16th century, derived from the Spanish word “adobar,” meaning “to marinate.” 

Despite the Spanish influence, the dish remains uniquely Filipino, characterized by its use of local ingredients like soy sauce, garlic, bay leaves, and black peppercorns.

Adobo’s versatility is evident in its numerous regional variations, with some versions incorporating coconut milk, potatoes, or pineapple. Beyond its culinary appeal, adobo holds cultural significance, often served during family gatherings and celebrations. It symbolizes the Filipino spirit of resilience and adaptability, having evolved through centuries while retaining its authentic flavors.

Today, adobo continues to be a beloved comfort food, representing the heart and soul of Filipino cuisine.

I have an instant pot that I use for dishes that require hours to cook, and Filipino pork adobo is one of them. I use the classic traditionally Filipino way of cooking pork adobo, thanks to Panlasang Pinoy’s recipe, and then I follow this Instant Pot recipe version from Pressure Cook Recipes after sauteeing and deglazing all the ingredients and when I start to use the pressure cooker (thickening the sauce at the end is optional, but sometimes I do it so).