Adobo is a popular dish in the Philippines that consists of meat or vegetables cooked in a sauce made with vinegar, soy sauce, garlic, and other spices.
Adobo is often considered the national dish of the Philippines and is a staple in many Filipino households.
The word "adobo" comes from the Spanish word for seasoning or marinade, reflecting the influence of Spanish cuisine on Filipino cooking.
There are many variations of adobo depending on the region and ingredients used. Some versions include coconut milk, annatto, or sugar.
Filipino Adobo can be made with chicken, pork, beef, fish, or even vegetables like tofu or eggplant.
The dish is typically cooked low and slow, allowing the flavors to meld together and the meat to become tender and flavorful.
Adobo is often served with steamed rice and sometimes with a side of vegetables like steamed bok choy or roasted sweet potatoes.
The dish can be enjoyed hot or cold, and many Filipinos love to eat leftover adobo for breakfast with a fried egg and garlic fried rice.
Adobo has a long history in the Philippines and is believed to have originated as a way to preserve meat before refrigeration was available.
In 2019, the Filipino adobo was recognized by UNESCO as an Intangible Cultural Heritage of Humanity, acknowledging its importance in Filipino culture and history.
Adobo has also gained popularity outside of the Philippines, with many Filipino restaurants serving their own unique versions of the dish around the world.
Filipino adobo has become an iconic and beloved dish that represents the rich culinary traditions and diverse flavors of the Philippines.