I’ve been getting a coupla emails requesting for adobo recipe.
Ah, I super love adobo. I can’t seem to get enough of the fare. It’s something I can gobble up everyday! As a kid, my mom used to cook adobo quite often in our home. Hers was the flaky, crispy version. The best version, I think. The Ilonggo version does away with the use of soy sauce. It’s purely vinegar, water, salt, pepper, laurel leaves and LOTS of garlic. No more, no less. A solid combination of pork and chicken would be the rockstars of this viand. They’re stewed to perfect tenderness and to be eaten with garlic rice and salted egg (itlog na maalat).
Adobo is like the flagship dish of the Philippines. Like the the curry of India, the burger and fries of America, the kimchi of Korea, the sushi of Japan! It’s made into a thousand and one versions since way back beyond memory. Ranging from sweet, sour, spicy or even sauted! The penchant for whatever taste you have for Adobo probably depends on your ‘kinagisnan’ or the version you have been accustomed to since childhood. This dish is so versatile that I have given it facelifts several times over. Adobo rice is one yummy variation. Just toss over the Adobo (whether flaked or chunked) into your fried rice, add some chives. Man, expect it banging on your palate like it’s the best rice you’ve ever tried. Adobo pandesal with kesong puti (white cheese) is also a deadly combination. To me, it’s the best comfort food ever. Adobo pasta may sound greek to you but this one definitely rocks. Very similar to Oglio Olio pasta but with the meat. Heaven!
Of course, this Adobo has been immortalized further on with all these junkfoods using “adobo flavors”. Still, it’s nothing like the real thing. It’s not something you can incorporate into your fried rice or something you can eat with your favorite Pinakurat (special vinegar).
Adobo, in whatever blend or style, to me, is the food that defines Filipino Cuisine– simple, satiating and truly succulent!
Here goes a recipe of chicken-pork adobo (Ilonggo version):
1/2 kilo chicken
1/2 kilo pork (kasim part)
1 cup vinegar
1 head of garlic, minced
salt and pepper to taste
1. Season pork and chicken with salt and pepper. Mix in garlic, vinegar and water enough to cover the meat.
2. Midway into cooking, add laurel leaf and peppercorn.
3. Bring to a simmer until tender and flaky. Add water as needed. Continue to fry until meat gets flaky and crunchy if you wish. Add canola oil as needed (pork and chicken are expected to render fat, though).