There's nothing more Filipino than Adobo. Considered as our national dish, its a style of cooking that combines soy sauce, vinegar and lots of garlic. You can cook adobo-style any meat (chicken, pork, beef), seafood (pusit, clams, mussels, galunggong) and even veggies (kangkong). My Nanay and my nephew make Adobo, Tagalog-style, by adding atsuwete (annato) dissolved in water instead of plain water. You add the atsuwete at the end of the cooking after you have simmered the meat in vinegar and soy sauce.
One time, I made chicken adobo for an American friend and he asked me if I can bring adobo every week! He told his friends about how good this dish is that he could eat it everyday of his life.
Adobo brings back a lot of memories back home - sharing it with my family as we watch tv over lunch or dinner, on a picnic, late night dinner, always eating with my bare hands.
Ingredients:
- 2 lbs pork butt (diced adobo style)
- 1 1/2 cups water
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/5 cup fish sauce
- 1/2 teaspon pepper
- 3 bay leaves, crumpled
- 2 tbsp minced garlic (more garlic, mas masarap)
Additional:
- 2 tbsp minced garlic for frying
- 1/2 cup chopped onion
Procedure:
1) Combine all ingredients and let stand for an hour (the longer the better para mas malasa)
2) Simmer in a pot until almost half the liquid has evaporated
3) Drain the liquid and set aside
4) Saute more garlic and chopped onion sa oil until cooked
5) Add the cooked adobo meat. Igisang mabuti para malasa.
6) Add the adobo sauce. Low fire for another 5 - 10 mins.-
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