Filipinos love to eat. One of the Filipino dishes prevalent throughout the Philippines is the Philippine Adobo. Historically, before Spaniards came, Filipinos cooked adobo pork or adobo chicken with vinegar, garlic, and salt. A clay pot is used to store it. It will not easily spoil because vinegar prevents the growth of bacteria.
As a famous quote says, “A key to a man’s heart is through his stomach”. If you’re a beginner in cooking, Philippine adobo is a dish that can be easily prepared and cook for your man. Because the taste could be salty, sweet, sour, spicy or a combination of those, you could choose what yours will be.
Adobo ingredients in modern times are vinegar, garlic, soy sauce, whole or crushed peppercorns (paminta) and bay leaves (dahon ng laurel). Pork, beef, goat, fish, catfish, prawn, squid or vegetarian meat might substitute the popular adobo manok or chicken. It starts with marinating the chicken, for example, with soy sauce, crushed garlic, vinegar and peppercorns for several hours. This is the secret for a flavorful adobo manok.
What Makes Adobo so Popular?
This food uses local and inexpensive ingredients. Take vinegar, for example. You could buy it for a retail price for P8 only in a sari-sari store. Aside from vinegar, you could buy garlic, soy sauce, peppercorns and bay leaves in small amounts too.
Simple preparation and cooking procedures encourage little time and energy to use. If you’re a working mom, you’ll opt for a simple yet enjoyable meal for your family. It could only take at least an hour to cook. You could cook faster when you develop your cooking techniques.
Based on your liking, you could change the ingredients and its quantity. Different kinds of adobo share the same process—marinating and stewing the main ingredients. Almost every province has adobo version. If you’re experimental, there’s adobong baka at manok (beef and chicken) in Muslim provinces. You could also use other meats, seafood variants, vegetables, or fruits. Sugar, ginger, coconut milk, turmeric, or chili may be picked too. You could adjust the amount of ingredients depending on the taste you like.
You may use this on different occasions. Whether birthdays, parties or outings, this dish is acceptable.
Adobo doesn’t spoil easily. Even when left under the sun during family bonding of swimming, inside a bag during camping or in a cauldron the whole day, you’ll be sure that you could still eat it.
Here is the best chicken adobo recipe for you to try:
[penci_recipe]
my sons love adobo… and I have been cooking that for family dinners I host here at home (Seoul-based here). even parents from my sons’ school know and crave adobo.
Wow! Adobo is indeed a favorite around the world.
I love adobo especially if it is cooked by my father. Also, I like it spicy. Hehe
I actually think every person has a different way of cooking adobo. I like it sweet!
Great recipe! I would love to try this.
Thank you! Enjoy your adobo 🙂
fave ko ang magarlic na adobo. minsan mapatatas minsan ma pinya. aaah nakakatakam!
Yessss! Love the versions with patatas or pinya. Even adobo with boiled egg is delish too!
You got me craving for Adobo now. I haven’t had one in a while and I feel like it’s bwen years since I last actually cooked one. Hahaha. Will try out your recipe, but first I have to go grocery shopping.! Hahaha
No wonder you are craving for one now! Hope you can have your adobo soonest.
I like this article. Simple, yet it reminds me of how rich and tasty this Filipino dish is, and is popular globally. Interestingly, it has lots of versions too! I won’t get tired of adobo😍
Yes, it has lots of versions indeed! This is one thing that makes adobo special.
I love adobo! When I was in Korea, I often cook adobo using whatever ingredients are available on Korean markets. I like it sweet so I put some sugar and sometimes, ketchup! Hehehe.
I like it sweet too! That’s great that you could still cook adobo while in Korea.
I am really not good at cooking. But my mom cooks the best Adobo in town. Thanks for sharing the recipe! Maybe I have to try to cook on my own! Haha!
It seems that moms are really good in cooking adobo. Go ahead and make one!
Maybe Adobe is famous because of its perfect combination of mild sweetness and the aroma of soy sauce. Or maybe because we just love to eat 🙂
I agree with all points! And yes, we love to eat it.
that it doesn’t spoil easily is one of the best things about adobo. plus masarap talaga. no one seems to dislike it.
I agree with you. It even becomes more delicious the longer you store it. But of course not beyond 2 days, I guess?