Quail Adobo (adobong Pugo)

Quail Adobo, or Adobong Pugo, is a classic dish in Kapampangan cuisine that features tender quail cooked in a savory and tangy adobo sauce. This dish is a favorite for its rich flavors and unique twist on the traditional adobo.

Quail Adobo (adobong Pugo)

Ingredients

  • 8 quails, cleaned and pat dry
  • 1 cup soy sauce
  • 1 cup vinegar
  • 1 head garlic, minced
  • 1 teaspoon whole peppercorns
  • 3 pieces bay leaves
  • 1 cup water
  • 2 tablespoons cooking oil
  • Salt to taste

Instructions

  1. In a large bowl, combine soy sauce, vinegar, garlic, peppercorns, and bay leaves. Marinate the quails in this mixture for at least 30 minutes.
  2. Heat oil in a pan over medium heat. Sear the marinated quails until lightly browned.
  3. Pour the remaining marinade and water into the pan. Bring to a boil, then reduce heat and simmer for 30 minutes or until the quails are tender.
  4. Season with salt to taste. Serve hot with steamed rice.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
5g

Supplies

Bowl Pan Tongs

Tools

Stove Cutting Board Knife

Serving suggestions

Serve the Quail Adobo with a side of steamed white rice and a fresh tomato and onion salad.

Tips & tricks

For a richer flavor, you can also add a splash of coconut milk to the adobo sauce.

Cost

$15