Para ang bus!
It’s going to set a very delicious tone for you.
Smack your lips and shout “sarap!”: Adobo is the Filipino dish, warming our bellies and flying our cultural flag on the international foodie-stage.
While the Spanish and Portugese have their version, the Philippines have (if I don’t say so myself) perfected the recipe.
Taking this token of colonial times, the dish has been tweaked to our sweet and sour tastebuds, a process that over hundreds of years now sees cartoon-wafts of adobo-scented steam exuding from the doorway of every Filipino home.
When it comes to the best adobo in the country, you’ll be hard-pressed to find a common answer.
Every Filipino staunchly believes that their momma makes it best, as with each fork and spoonful comes a flood of childhood memories.
If you truly think you can make adobo better than my mother then I’ll kumain my sombrero.
Up to the challenge?
Here’s the ingredients:
- Chicken breast/thighs – manok
- Pork (can opt for pork, or combine with chicken for a mixed-meats delight) – baboy
- 1/2 cup white vinegar (Silver Swan) – suka
- 1/2 cup soy sauce (Silver Swan. Note: I am not sponsored by Silver Swan :O) – toyo
- 1/4 tsp sugar – asukal
- 4 cloves of garlic – bawang
- 1 tsp black peppercorns – peppercorns ¯\_(ツ)_/¯
- 4 bay leaves – bay dahon
- Steamed white rice (on the side, wouldn’t be adobo without it) – kanin
I must add,
DON’T FORGET THE RICE!
Look at our Pinoy boy Balang, he loves rice so much he gotta dance about it:
Now you got your shit, here’s the step-by-step recipe:
MARINADE! *booty shake*
Get your adobo tasting fiiine with a little overnight marinade.
Grab your chicken and pork and coat them sonabitches in vinegar, soy sauce, peppercorns and bay leaves.
Let em sit in the fridge for 3-4 hours to get the moist lil’ juices flowing. *slurp*
Turn up the heat and sautee some garlic in olive oil, turning your kitchen into a delicious smell haven.
Grab your marinated meat and plonk it in the pan, not forgetting all that gooood sauce that comes with it.
Add water, lid on, and let it simmer away for 30 minutes.
In the meantime do something cool. Like read my blog.
After time’s passed, lid off, stir, turn down the heat and cook for approximately 1,200 seconds (20 minutes for normal people).
Your finished product should be cooked all the way through,
not too watery,
and settled into a rich, thick texture.
Serve with rice, eat up and dance like Balang!
Adobo should taste sour from the vinegar, salty from the soy, sweet from the sugar and rounded off well with the rice.
It’s simple but rich, a celebration of the adaptability, creativity and hard work of the Filipino people.
We can’t sing its praises enough. And after you take a bite, we’re sure you will too.