Pork Adobo

There are as many versions of adobo as there are households, but all of them share the same basic components.

Adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough fibres, resulting in a fork-tender texture with a thick, flavourful sauce. It’s a cooking method that’s time-consuming but undeniably rewarding.

The word adobo is derived from the Spanish word adobar, “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura. In the dictionary he was compiling, Buenaventura listed the tart viand as “adobo de los naturales” for its similarity to Spanish and Mexican dishes that went by the same name. According to the food historian Raymond Sokolov, the ingredients for adobo already existed in the Philippines before Ferdinand Magellan even laid eyes on our shores.

Pork Adobo – This more decadent spin on the classic stew originated in Batangas, where achuete (annatto) water is sometimes substituted for the soy sauce. This results in a less salty sauce and adds a reddish tinge to the dish. The meat is braised in order of toughness, with the hardier beef pieces hitting the pan first.