How to Cook Adobong Antigo (Adobo with Rum)
Adobong antigo is a rich, old-style adobo simmered in rum and coconut juice that blends savory, sweet, and tangy flavors into a warm, comforting dish.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Chicken or Pork Recipe
Cuisine: Filipino
Keyword: adobong antigo, braised pork adobo, chicken adobo
Servings: 6 servings
Calories: 332kcal
Author: Manny
- 1 kilo chicken or pork cut in serving pieces
- 1/4 cup vino blanco or 5 year old rum
- 4 teaspoons soy sauce
- 5 cloves garlic crushed
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 1 cup vinegar
- 1 cup buko juice
- 1 small head garlic crushed
How to cook adobong antigo:
Marinate the meat in the vino blanco or rum, soy sauce, garlic, salt, pepper and vinegar, for at least 2 hours. Drain.
Fry meat till golden brown, pour off excess oil and add buko juice.
Simmer till tender and adobo begins to give off oil.
Fry the extra garlic and sprinkle on the adobo before serving.
Cooking Tips:
Marinate Long Enough for Full Flavor
Let the meat sit in the rum, soy sauce, vinegar, and spices long enough for the flavors to sink deep. This helps tenderize both pork and chicken without making them mushy. A well-marinated batch gives adobong antigo its warm, rounded taste.
Sear the Meat Before Simmering
Browning creates a light crust that adds depth to the final sauce. It also helps the meat hold its shape during the slow cook. This step builds flavor even before the coconut juice goes in.
Let the Sauce Reduce Naturally
Allow the pot to simmer gently until it starts releasing its own oil. This slow reduction blends the rum and coconut notes into a balanced, glossy sauce. Patience here gives the dish its signature richness. 