When you say "Adobo" it almost always connotes "Oh! It's a Filipino food". I love Adobo! Extra rice! Most foreigners would suggests that it is their fave Filipino dish!
Well, you can't blame them. It really is scrumptious. This slow-cooked meat dish is so tender almost melts in your mouth & very tasty from the marination of vinegar & soy sauce. The strong garlic punch gives the dish it's distinct Adobo flavor. Some will put bay leaves or star anise. But old recipe just calls for salt & pepper! And a touch pf sugar for sweetness & balance of flavor. Oh I miss my Mom's Adobo!
Other regions simply differs from the type of vinegar's used. My husband is from the Visayan region & he said they use coconut vinegar or "tuba". They also adds achuete or annatto seed oil for color. Bicolandias adds coconut cream & chili on their Adobo!
Well I guess it's worthy that we can call Philippines Adobo Republic! What variation of Adobo have you tasted!
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