The Filipino Adobo

     I could see a lot of Pinoys nodding their heads to the title and the image of the ingredients to the dish each has grown up with. Don't let the simple title fool you. The Filipino Adobo is one of the most dynamic, traditional dishes in the Philippines. 
     
     I say dynamic because you can have chicken adobo, pork adobo (or both), ground pork adobo, with pineapple, hard boiled eggs, salted eggs, potatoes, chili, lemon (instead of vinegar) and many, many, many more. 

     For those who have met a Filipino or have been to the Philippines, I'm sure you all remember a dish called "Adobo". Koreans have "Kimchi" in many forms and variety, the Germans have their beer; brewed uniquely that each bar has their own brew - we Filipinos have Adobo.

     I know, I know, I've been saying the same word over and over - but only so you don't forget. It now has over 500+ recipes. It's mainly because originally, every province in the Philippines have their own way of cooking the popular dish and so does every family. 

   
  When Filipinos first learn to cook, parents often pass on the family's Adobo recipe to their children. Not only is it easy to make, but also a fave to every Pinoy. 

     Go ahead, ask any Filipino what their favorite Adobo is and they'll take their time telling you about their favorite and the others they like as well. I won't be surprised if they tell you more than one or two. =D

     Personally, I love most of the Adobo recipes I've tried (which is around 50+ and counting) and played around with in the kitchen. I especially like Adobong Pusit (Squid Adobo). 

   
     This dish is so flexible that we now even have Adobo Rice. Cool, huh? Some of you are probably imagining or drooling over the taste. It's mostly a balance between sour and salty and a little sweetness. 

If you're wondering how to make this dish, you can start with this basic recipe.

Ingredients:

1K of Pork or Chicken (You're choice)
1/2 cup of Vinegar
2-4 Tbsp Soy Sauce
1-2 Tbsp of Peppercorn (whole black pepper)
2-4 Dried Bay Leaves
Garlic (the more the better - 4-5 cloves will do though)
Oil
Sugar or Diced Pineapple with pineapple juice  (optional)
Potatoes (optional)

1. Mix the vinegar, soy sauce, pepper in a bowl then set aside
2. Put some oil into a pot, saute the garlic, then add the meat
3. After the meat fries a little, add the sauce mixture
4. Let it boil for a few minutes till the meat is cooked. (Poking the meat before adding it in the pan leaves spaces for the sauce to seep into and add flavor to the meat =D)
5. You may add potatoes right after the meat.

** Sugar or Pineapple is a good way to balance the saltiness and the sourness of the sauce. You might want to give it a taste. 

**Most Filipinos find the right taste by trial and error. I'm sure with enough practice, you too, will find the adobo taste that suits and satisfies you. =D

- Till Next Time