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The Adobo Chronicles


The word adobo came from the Spanish word adobar which means 'marinade' or 'pickling sauce.' We Filipinos cook this dish as a way to preserve food. Vinegar is one of its main ingredients which preserves the dish because of its acidity. The use of soy sauce as an ingredient was introduced to us by Chinese traders earlier in our history. Many say that the adobo is not complete without the inclusion of bay leaves (dahon ng laurel) and black pepper (paminta).

There are countless versions of adobo because of the many ingredients and cooking methods that can be used. Some of the more popular versions are the following:
  1. Chicken Adobo (Adobong Manok) – Chicken braised in vinegar and soy sauce.
  2. Pork Adobo (Adobong Baboy) – Pork braised in vinegar and soy sauce.
  3. Chicken Pork Adobo (Adobong Manok at Baboy) – Combination of chicken and pork braised in vinegar and soy sauce.
  4. Adobong Pusit (Squid Adobo) – Squids braised in vinegar and soy sauce.
  5. Adobo sa Gata (Adobo in Coconut Cream) – Chicken and/or pork adobo with coconut cream (kakang gata) as the added ingredient.
  6. Adobong Puti (White Adobo) – Chicken and/or pork adobo in which the soy sauce is replaced by salt.
  7. Crispy Adobo Flakes (Adobong Malutong) - Chicken and/or pork adobo shreds fried in cooking oil to make it crispy.
Reference:

Estrella, Serna. "Adobo: The History of A National Favorite." 22 July 2013. Web. 31 May 2016. <http://www.pepper.ph/the-history-of-adobo/>.
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