Philippines
Photo: Joy D. Ganaden, CC BY-SA 4.0, croppedAdobo
/ɐdobo/ah-DOH-boh
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- Taste
- SavorySour
- Made with
- ChickenPork
History
Adobo is the Philippine way of braising meat in vinegar, garlic, bay leaf and black pepper, usually with soy sauce, until the sauce is reduced and glossy. Cooking in vinegar was a local technique for keeping food in a hot climate well before Spanish rule. When the Spanish arrived in the 16th century they saw it and named it after their own adobo, a marinade, and the name stuck. Chicken, pork or both are most common, but every island and family has its own: some add coconut milk, some leave out the soy sauce. It is often called the unofficial national dish.
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