Adobo – a Filipino stew or simmer of meat and vegetables cooked with vinegar. This delicious and easy recipe uses both chicken and pork.
Usapang Adobo tayo mga ka-foodtrip! Nako, eto na yata ang ULTIMATE FILIPINO FOOD, pag sinabi mong filipino food eto ang unang una sa listahan bukod sa Lechon.
Isa sa pinaka-sikat na putahe sa Pilipinas (o buong mundo?) karaniwang sinasahugan ng baboy o manok dahil paborito ng mga pinoy ang nagtatalong alat at asim. Eto na nga ata ang pangbansang ulam ang ADOBO! (SARAP!)
Alam ninyo ba na mayroong 101 paraan ng pagluluto ng adobo (yes tama 101!) Pero ang sangkap na laging bida ay TOYO at SUKA. Pero ang hindi natin alam ang paborito nating adobo na pinasarap ng toyo at suka ay hindi pala nag simulang ulam.
Sa pag-aaral ng American Anthropologist na si Raymond Sokolov sa ating adobo, natuklasan niya na hindi ito isang putahe kundi isang paraan ng pagpepreserba ng pagkain ng mga sinaunang Filipino. Para tumagal daw ang karne, pinakukuluan ito sa Suka.
Raymond Sokolov
Nang dumating ang mga kastila sa pilipinas noong 1521, hindi lang ang mga isla ang kanilang natuklasan pati narin daw ang ADOBO ng mga sinaunang Filipino. Tinawag nila itong “ADOBAR” na ang ibigsabhin sa salitang espanyol ay “TO MARINATE“. Sa ilang mga espanyol mas maalat daw ang pinoy ADOBO kesa sakanilang ADOBADA ang kanilang version ng Adobo.
WHAT IS ADOBO?
Filipino adobo is a delicious stew or a simmer of meat and vegetables cooked with vinegar.
The most common versions use chicken or pork or even both, with soy sauce to flavour. Additionally, bay leaf, black pepper, and garlic are used as the pillars of adobo.
That being said, we also have versions using squid (adobong pusit), long beans (adobong sitaw), and water spinach (adobong kang kong). I have seen people use everything from baby back ribs to catfish in adobo.
I don’t think there is, or will ever be, a truly definitive recipe for Filipino adobo.
COOK’S TIPS
Use pork belly that still has the bones attached and skin on – then make your butcher cut it into nice chunks (I like biggish pork chunks in my adobo).
The bones and skin will work wonders towards giving your sauce more body. Frying the chicken and pork after they’ve been cooked is a messy affair, but it really does make a difference. The caramelized bits of fatty pork and chicken skin will make cleaning an oil spattered kitchen seem like a small price to pay.
One of the oldest adobo adages is not to stir the sauce until the vinegar burns off most of its “acid”. Another bit of advice I’ve heard is to always leave the garlic skin on.
Pork Adobo Recipe
This is a recipe post for Filipino Pork Adobo. It is a dish composed of pork slices cooked in soy sauce, vinegar, and garlic. There are version wherein onions are also added.
