My Adobo Recipe

The word adobo is said to have originated from the Spanish word adobar, pertaining to the abundant seasoning that is present in this dish. However, it is believed that our Filipino ancestors have been marinating meat in order to prolong its shelf-life, long before the Spaniards came to our shores. They first used salt and vinegar, and later on used the soy sauce from Chinese traders.

There is no doubt that Adobo is one of the most popular dishes from the Philippines, and I don't wonder why. It is very easy to cook, and like many home-cooked meals, you choose which ingredients to use depending on what's available or how you like your Adobo. I have my own version of this dish, and I used ingredients that fit my family's sweet palate.

In a medium-sized wok, combine pork belly, crushed garlic, soy sauce, pineapple juice, and salt

Cook in medium-heat until meat is tender. Add vegetable oil, crushed peppercorn, basil leaves, and bay leaves. Let simmer for 5 minutes

Transfer to serving plate and serve with lots of rice

This is just one of the many ways of preparing Adobo, some saute the garlic first before boiling their pork, and some even use chicken meat instead of pork. How about you? Do you have your own version of Adobo? Or have you ever tasted this dish?

_{All photos are mine, taken using a Samsung S7 Edge camera phone}