Adobo

Filipino adobo is a dish that is so common that every household has their own version of it. Some families have their traditional twists on this that have been passed on to generations and generations. Some would use different kinds of meat and veggies for this type of dish- it could be pusit or kangkong. This dish is very vesatile because adobo is more of a way of cooking than just a simple dish. You can play with your ingredients and work on whatever fits best. The more adventurous you are, the more you’ll find how fascinating this dish is. Did you know that in some parts of the Philippines, they cook adobo using exotic insects such as kamaru, uok, and palaka? Interesting right?

Adobo has become a part of my life living here in the Philippines. As years passed, I have learned to cook this dish in 3 simple ways! This is a good recipe especially if you have visitors coming around and you are on a tight budget. There’s 3 ways to extend it so you don’t have to spend a lot on the meat! You can make a lot of it and enjoy with a few veggies as extenders. Try it at home!

Household Adobo

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Serves: 4-6 people

Ingredients

• 2 tbsp oil
• 1 kilo pork
• 1 onion
• 6 cloves garlic
• 30 pcs black peppercorn
• 3 bay leaves
• ½ cup vinegar
• 1 cup soy sauce
• ½ cup water
• 4 Boiled eggs
• 2 Potatoes

Procedure

1. Heat oil. Saute the onions and garlic. Put the meat and saute until the meat is lightly brown.
2. Add vinegar, soy sauce, bay leaves, peppercorn and water. Allow to boil for 3 to 5 minutes.
3. Lower heat then add potatoes and boiled eggs.
4. Cover and simmer for about 40 to 50 minutes or until meat is fork-tender.
5. Serve over hot rice

3.5.3226

Adobong Ubod:

Adobong Ubod

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Serves: 4-6 people

Ingredients

• 2 tbsp oil
• 1 kilo pork
• 1 onion
• 6 cloves garlic
• 30 pcs black peppercorn
• 3 bay leaves
• ½ cup vinegar
• 1 cup soy sauce
• ½ cup water
• 1 cup Ubod

Procedure

1. Heat oil. Saute the onions and garlic. Put the meat and saute until the meat is lightly brown.
2. Add vinegar, soy sauce, bay leaves, peppercorn and water. Allow to boil for 3 to 5 minutes.
3. Lower heat then add ubod.
4. Cover and simmer for about 40 to 50 minutes or until meat is fork-tender.
5. Serve over hot rice

3.5.3226

What’s your own take on adobo? Share it with me!

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