stove · pan sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minFilipino Adobo Glaze
Independent adaptation of a publicly published Lord Maynard Llera recipe. Not affiliated with, sponsored by, or endorsed by Lord Maynard Llera.
Lord Maynard Llera's Filipino Adobo Glaze, from the published recipe.
Ratio
Ingredients
- Soy Sauce — 1/2 cup (120 ml)
- White Vinegar — 1/2 cup cane vinegar (120 ml)
- Garlic — 8 cloves
- Bay Leaf — 3
- Pepper — 1 tsp whole (3 g)
- Sugar — 1 Tbsp optional (12 g)
- Water — 1/2 cup (120 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Filipino Adobo Glaze wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 4 national awards
- Saffronpass Shaking BeefNATIONAL AWARD WINNER
- Filipino Pork BBQ Marinade / GlazeNATIONAL AWARD WINNER
- Umberroom Black Garlic–honey–soy Glaze★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Filipino-American chef of Kuya Lord in Los Angeles; James Beard Best Chef: California 2024. Regional Filipino cooking-sinigang, adobo, sawsawan dipping sauces-in a compact Hollywood kitchen.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Lord Maynard Llera adobo finish (published as “Filipino Adobo Glaze”). Full citation lives in Provenance.