Adobo is the acknowledged Philippine national dish.
When Eldest Sister went on a diet years ago, you could ask her kids what her favorite dish was and they’d all say, “Adobo Kangkong.” Yup, you can cook vegetables, meats, seafood (mussels adobo is fantastic) and fish using this method. You’ll probably find this dish anywhere you might land on any of the 7,100 islands of the Philippines.
Chicken and Pork Adobo is the most common and favored. I came up with my own version a couple of years back. It’s nothing complicated, just a last minute splash of balsamic vinegar before turning off the heat. Then a sprinkling of extra virgin olive oil before serving. But my goodness…it does make a difference. The Ilocanos in northern Philippines must be familiar with the taste. Balsamic vinegar tastes very similar to basi vinegar of the region. This recipe is the regular adobo. Continue reading “Chicken and Pork Adobo”