Adobo is that the name of a preferred dish and cooking method in Philippine cuisine that involves meat or seafood marinated in an exceedingly sauce of vinegar and garlic, browned in oil, and simmered in the marinade.Not solely is this a national dish for the Filipinos, however it's conjointly a mode of cooking. This Spanish-influenced dish is sort of a stew, and involves marinating meat or seafood pieces in vinegar and spices, then browning them in their own juices. The sauce in adobo usually contains soy sauce, white vinegar, garlic, and peppercorns (or pepper) and is boiled with the meat. The vinegar preserves the meat, and adobo can keep for four or five days while not refrigeration. this is thought-about an advantage in the tropical heat. Pork adobo is that the preferred, for those that will afford it, however any variety of meat or seafood will be used.
Pork adobo, with vinegar, soy sauce, garlic, onions, black pepper, and pineapples.
Although it's a name taken from the Spanish, the cooking methodology is indigenous to the Philippines. When the Spanish conquered the Philippines in the late 16th century and early seventeenth century, they encountered an indigenous cooking method which involved stewing with vinegar, which they then named as adobo, which is that the Spanish word for seasoning or marinade. Dishes ready in this manner eventually came to be known by this name, with the first term for the dish currently lost to history.[1]
While the adobo dish and cooking method in Filipino cuisine and therefore the general description adobo in Spanish cuisine share similar characteristics, they seek advice from various things with totally different cultural roots. whereas the Philippine adobo dish will be thought-about adobo in the Spanish sense—a marinated dish—the Philippine usage is way a lot of specific. Typically, pork or chicken, or a combination of both, is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then typically browned in the oven or pan-fried afterward to urge the desirable crisped edges.[2][3]
Adobo has been known as the quintessential Philippine stew, served with rice both at daily meals and at feasts. it's commonly packed for Filipino mountaineers and travelers because it keeps well while not refrigeration. Its relatively long shelf-life is due to one in all its primary ingredients, vinegar, which inhibits the growth of bacteria.
Outside of the home-cooked dish, the essence of adobo has been developed commercially and tailored to alternative foods. a number of successful native Philippine snack products usually mark their things "adobo flavored." This assortment includes, however is not restricted to nuts, chips, noodle soups, and corn crackers.
RECIPE
Ingredients:
1/2 cup white cane vinegar
1/4 cup toyo (our local soy sauce)
3/4 – one cup water (you might not use all of it)
3 chicken legs (drumstick) three|and three} chicken thighs (I like to use dark meat – this could come back to about 600-650 grams of chicken)
350-400 grams pork belly (the half with the bone, skin on), cut into generous chunks (about 2 inches)
1 one/2 teaspoons whole black peppercorns
8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
2 bay (laurel) leaves
Freshly cracked black pepper, a number of twists
How to make:
- place all the ingredients aside from the water in a very Dutch oven or any heavy duty pot and leave for about half-hour to marinate.
- Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the warmth to a simmer and simmer while not stirring until most of the vinegar’s acid has been cooked off – you will know when this can be done because it won’t smell as sharp and “sting-y”.
- Keep simmering over low heat until the chicken is very tender – about 40 minutes to an hour. taste the sauce. If it’s too salty or too sharp for your taste, add a number of the remaining water. I typically find yourself using 3/4 cup total.
- When chicken is tender, take away the items from the pot and set aside. At this time the garlic are terribly tender likewise – you can mash some (not all!) of the cloves against the perimeters of the pot to incorporate it into the sauce.
- Keep simmering on low heat an extra half-hour to one hour or until pork is meltingly tender.
- When pork is very tender, take away from pot and set aside.
- Keep simmering sauce until reduced to your desired consistency. taste the sauce and if you’d sort of a bit of sweetness, stir in a very pinch of brown sugar – i prefer to do this but you actually don’t got to.
- Heat a skillet with some oil over high heat. When the oil is hot, fry the chicken and pork items to brown.
- When the sauce has reduced to your desired consistency add the browned chicken and pork back to the pot. Toss gently and take away from heat.
- you can eat it at this time but it gains depth of flavour if you let it rest for a day.
*from variety sources