The Foodie Goodie: Adobo

Adobo is actually a spanish word for seasoning or marinade. It is used to describe the actual marinade or seasoning mix, and the term used for a meat which has been marinated or seasoned with an adobo is referred to having been adobada.

Image source: Pork Adobo Salu-salo

Traditionally adobo is one of the first dishes Filipinos learn to cook, it is simple and requires just a handful of ingredients. In good-tasting adobo, none of the spice flavors dominates but rather the taste is a delicate balance of all the ingredients. The most common preferred type is pork adobo, followed by chicken adobo which is generally considered somewhat healthier but we can also have other alternatives such as squid or adobong pusit, fish etc. 

Image source: Chicken Adobo (Wiki)

Foodie goodies, you might want to cook some chicken adobo, pork adobo or both of them can do. 

Ingredients below:

• 1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
• 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
• 3 tablespoons salt
• 1 tablespoon black peppercorns, coarsely ground
• 2 tablespoons crushed garlic
• 2 bay leaves, torn
• 1 cup white vinegar
• 1/4 cup soy sauce (optional)
• 1 tablespoon vegetable oil
• 2 cloves garlic, smashed

How to cook:

1. Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.

2. Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.

3. Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened.

ENJOY!