by Rachelle and Amylene of Top 10 Carinderia Dishes*
The walang kasawaang Adobo is so very popular in the Philippines that every home has the mastery of cooking such a dish. Adobo makes everyone eat so much rice.
It is a dish of chicken or pork marinated in a mixture of soy sauce, vinegar, crushed garlic, paminta and some bay leaf. Its savory taste depends on the proportion of the ingredients and the procedure. The color is usually golden or dark brown.
Meat is usually cut into small chunks but there’s one exemption, try checking out Tobeng’s Eatery near Iloilo Doctor’s College and they will give you a large pork chop.
Below is a recipe courtesy of bachelor Manong Jay Naparato who is a certified Ilonggo. He is really fond of cooking that he even collects write ups about food. He is the youngest among the staff at Balay Ilonggo.
1 kilo pork/chicken
3 onion bulbs
1 clove garlic
1 small piece ginger
6 laurel leaves
1 tsp atsuete
3 tbsp oil
½ cup vinegar
½ cup soy sauce
1 tbsp powdered pepper
½ cup sugar
1. Mix the soy sauce, vinegar, sugar, powdered pepper.
2. Put the chicken/ pork in the mixture and marinate it overnight.
3. Sauté the garlic, onions, ginger.
4. Put the marinated mixture of chicken/ pork in the cooking pan and let it boil for about 15 minutes.
5. Add water and let it simmer until the meat is tender and cooked
6. Add vetsin and vinegar. Boil for 2 minutes.
7. Serve while hot.