Adobo
Adobo is one of the most well-known Filipino dishes, and it is possible that it is the most important meal on the list. It is sometimes recognized as the national dish of the Philippines. The term adobo, like sinigang, can apply to both the food and the cooking method. Adobo is made by marinating meat, fish, or vegetables in a braising mixture of vinegar, soy sauce, black peppercorn, bay leaves, and garlic. It's often made with chicken and pork that are simmered in a thick, fragrant sauce over low heat until they break down and become fork-tender.
Although the name adobo is derived from the Spanish verb adobar, which means "to marinade," the food or cooking process was not invented by the Spaniards. It dates back to the pre-Hispanic period, when early Filipinos cooked their chicken and pork by soaking it in vinegar and salt, most likely for preservation. The dish was named by Spanish invaders who witnessed the cooking process and referred to it as adobo de los naturales, or "adobo of the native peoples."
Though chicken and pork adobo are the most frequent, there are several variations. They can be served as a main dish with rice or as a side dish, depending on the ingredients. Some of the most popular types of adobo in the Philippines are listed below.
- Chicken and Pork Adobo
- Adobong Pusit
- Adobong Kangkong
- Adobong Puti
- Adobong Dilaw
- Adobo sa Gata
- Adobong Pula
