I learnt something new today: Adobo is said to be the first dish you should ever learn to cook if you’re a Filipino. However, while most Filipinos know how to make adobo, it is so flavorful and delicious that people from all over the Philippines have their very own version of the popular viand.
Adobo is actually a Spanish word which means "marinade". It is used to describe the actual marinade or seasoning mix we use to inject flavor into our preferred cooking meat. Hence we call our adobo with the meat of choice: chicken = adobong manok, pork = adobong baboy.
Adobo can be done on any kind of meat. Most Filipinos use either pork or chicken; and some even use a combination of both. But you can also make adobo using beef, lamb, turkey, and even fish (tuna or salmon are the easiest).
Why is it the National dish?
We love adobo because it has a long shelf life! You can cook adobo today in the morning and you still eat it for dinner three days after! The long shelf life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria. Adobo is usually served with white rice.
How to prepare Adobo?
All you have to do is prepare the marinade (soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns) and slowly cook the meat over low heat. There is no need to let the flavor settle before cooking. When that’s done, then it’s done! You’ll know when it’s cooked when the meat turns brown from absorbing the marinade – or you can just stick a fork in to see if the meat is cooked.
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