In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines. When the Spanish invaded the Philippines in the late 16th century through Mexico City, they found an indigenous cooking process that involved stewing with vinegar. They referred to this method as “adobo”. Over time, dishes prepared in this manner came to be known by this name as well.
Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.
- 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
- choice of either 1 kilo of pork or 1 kilo of chicken
- 1 head garlic, minced
- 1/2 yellow onion, diced
- 1/2 cup soy sauce
- 1 cup vinegar
- 2 cups of water
- 1 teaspoon paprika
- 5 laurel leaves (bay leaves)
- 4 tablespoons of cooking oil or olive oil
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 3 tablespoons water