Philippines
Adobo
The unofficial national dish – older than its Spanish name
Long before the Spanish arrived, people on the islands cooked their meat in vinegar and salt – simply because it kept food from spoiling in the tropical heat. Only in 1613 did a Spanish monk record the method in a dictionary, calling it “adobo”, from adobar = to marinate. So the name is European, the method thoroughly Filipino.
To this day every family has its own adobo – more soy sauce, more vinegar, with or without coconut milk. There is no official recipe. That is exactly what makes it the national dish: it belongs to everyone.
Ingredients
- Chicken thighs (or pork belly)1 kg
- Soy sauce120 ml
- Vinegar (cane/coconut)80 ml
- Garlic1 bulb
- Bay leaves3–4
- Black peppercorns1 tsp
- Water250 ml
- Sugar (optional)1 tsp
★ = available authentic in the Asia Boutique
Preparation
Marinate the meat with soy sauce, crushed garlic and pepper for 30 min.
Remove the meat and sear it all over in a pot.
Add the marinade, vinegar, bay leaves and water. Don't stir the vinegar in right away – let it come to a boil first, then the sharp acidity mellows.
Cover and simmer gently for 30–40 min, until the meat is tender.
Uncover and reduce the sauce until syrupy. Season with sugar. Serve with rice.
Make it original
The flavour stands or falls with the soy sauce and vinegar. Get the authentic Filipino brands instead of supermarket substitutes.