A meal that all Filipinos are known to which people of all ages love combination of salty, sour, and sometimes sweet flavors that makes you salivate, the ADOBO. Most kids wanted its sauce poured over white rice while most adults love the dried version and of course pork thick fat.
TRIVIA:
Do you know that ADOBO is not a
Filipino word? In fact adobo came from Spanish word means marinade, sauce, or
seasoning. Filipino Adobo though is different from Spanish Adobo as it is
cooked indigenously by stewing meat in vinegar and soy sauce.
Some Adobo were cooked with sauce and some with dried sauce.
Some Adobo were cooked with soy sauce or the regular adobo and some were mixed with salt which we call adobong puti. Adobong puti is best for those kids who suffers from G6PD deficiency.
Some Adobo were cooked with sauce and some with dried sauce.
Some Adobo were cooked with soy sauce or the regular adobo and some were mixed with salt which we call adobong puti. Adobong puti is best for those kids who suffers from G6PD deficiency.
INGREDIENTS:
4-5 lbs. of
Chicken parts or Pork belly
½ cup vinegar
½ cup soy sauce
4-6 cloves of
garlic (crushed)
1 tsp. black
peppers (whole)
2-3 bay leaves
a pinch or 2 of
sugar to taste
DIRECTIONS:
- Combine vinegar, soy sauce, and sugar
- Place Chicken or Pork in a large pot and put all ingredients include the vinegar and soy sauce mixture
- Cover and marinate meat for 1-3 hours (Optional)
- Cook mixture until it boils
- Lower heat, cover pot, and let it simmer for 30 minutes and stir occasionally
- Uncover pot and simmer until sauce is reduced and thickens
- Check meat if tender then serve Adobe with rice
Happy Cooking!
