Saturday, March 3, 2012

The Magic of Adobo

chicken adobo

pork adobo

Philippines maybe known for one food trademark in terms of cuisine. And that's Adodo. Foreigners can recall our country with this food. Ask them if what's their favorite Filipino food and they will say Adobo.

As it was expected, Adobo was first introduced by the Spaniards in the 16th century during the colonization era. For the Spanish, Adobo is a process of preserving food. A marination of meat which involves seasoning ingredients and other spices.

Although it has a name taken from the Spanish, the cooking method is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

While the adobo dish and cooking process in Filipino cuisine and the general description of adobo in Spanish cuisine share similar characteristics, they refer to different things with different cultural roots. While the Philippine adobo dish can be considered adobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then often browned in the oven or pan-fried afterward to get the desirable crisped edges.

There are two meats that can be use in cooking adobo. You can use pork and chicken, others combine them. Cooking Adobo is not really hard to prepare. Its a matter of combining all the ingredients, boil to let it tender, and to adjust the sauce.

Let us try the Chicken-Pork Adobo:


  • ½ pound pork, cut into cubes
  • ¼ cup vinegar
  • ½ cup soy sauce
  • 1 whole bulb garlic, peeled and crushed
  • 1 cup minced onions
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 2 cups water
  • ½ pound chicken, cut into cubes

Combine the pork, vinegar, soy sauce, garlic, onions, pepper, bay leaves and water and bring to a boil. Simmer until the pork is moderately cooked. Add the chicken and simmer for 20 minutes.

Photos from Wikipedia


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