Back To Recipes Back To Recipes



PREP: 10 Minutes COOK: 1.5 Hours

Serves 3-4

Difficulty: Simple

Filipino Adobo is a foundational dish of the Philippines, known for its savory, distinct soy flavor with the perfect balance of vinegar for an added tang and coconut sugar for a hint of sweetness. The neck shanks are braised in the sauce until the meat is delicate and tender, and the sauce has thickened to a sticky glaze. Although this "slow as you go" recipe takes a bit of patience, it's effortless and so worth the wait.

  • 2 packs Venison neck osso buco (Can also use shanks or osso buco)
  • 1 small sweet onion, thinly sliced
  • 5-6 garlic cloves, finely minced
  • 3 tbsps oyster sauce
  • 2 tbsps coconut sugar
  • ⅔ cup shoyu (regular or light but not dark soy sauce)
  • ½ cup distilled vinegar
  • 2 cups water
  • 2 bay leaves
  • 1 tsp crushed peppercorns
  • Neutral oil
  • Scallions, thinly sliced
  • Fried garlic chips (optional)
  • Boiled eggs, peeled and whole (optional)
Step 1:

Start by preparing the osso buco by rinsing under cold water and using a paper towel to pat completely dry.

Step 2:

In a large dutch oven pot set heat to medium-high. Once the pot is hot drizzle a generous amount of oil. Place neck osso buco in the pot and sear for about 3-4 minutes or until a nice brown crust is built on all sides. Remove and set aside.

Step 3:

Adjust heat to medium and lightly drizzle oil in the pot. Add onions and garlic. Saute for about 2-3 minutes, continuously stirring.

Step 4:

Then add bay leaves and crushed peppercorns. Continue to stir for about 1 minute.

Step 5:

Place meat back in the pot along with any of the meat juices.

Step 6:

Next add shoyu, vinegar, water, oyster sauce, and coconut sugar. Stir and bring to a gentle simmer.

Step 7:

Then adjust heat to low, cover with a lid and allow to cook for about 2 hrs, or until meat is fork-tender, ensuring to check on it often and give it a quick stir. Add more water if needed.

Step 8:

Once the meat is tender, remove the lid and continue to simmer for 5 minutes or until the sauce has slightly thickened. Taste and adjust seasoning as necessary.*Note Optional to add boiled eggs at this step.

Step 9:

Garnish with scallions and fried garlic chips and serve over rice. Enjoy!

Older Post
Newer Post
Close (esc)

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now