Adobo is a popular Filipino dish which is made by marinating or stewing food in vinegar, garlic and soy sauce. There are many variations of Adobo in thePhilippines, there’s Pork Adobo, Chicken Adobo, Chicken-Pork Adobo, Liver Adobo etc. It is the most versatile dish that you can find in the country, aside from varying ingredients, you can also choose your own adobo cooking style.
One of our favorite adobo dish is the Chicken-Pork Adobo. It is made from chicken and pork stewed in vinegar, soy sauce, garlic, bay leaf, pepper corn. There are several variations of chicke-pork adobo that you can try there’s a thin stew adobo, thick stew adobo, fried adobo, adobo flakes.
Thin stew adobo – cooked with its’ marinate forming a soup-like consistency or “sabaw” in the vernacular that Filipinos love to put on their rice.
Thick stew adobo – adobo whose marinate has a thicker consistency similar to sauces.
Fried-adobo – marinated chicken and pork pieces which are stewed until it becomes almost dry.
Adobo flakes – adobo leftovers which are flaked and fried into crisp and tasty flakes. It may be used as appetizers, fried rice toppings, sandwich filling or simply eat it for snacking.
Adobo is a very practical dish that’s easy to cook and store because of its long shelf life. It’s a fun dish because there are a lot of things that you can do with it even when they are just leftovers already.
So what’s adobo with you? Make your own version now!