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For Locals, Expats and tourists in the Philippines.
Philippine Adobo (Dry)

Philippine Adobo (Dry)

The saucy Adobo native recipe is popular, but few have savored the rich, crunchy, barbecue taste of dry pork-chicken Adobo. This native cuisine is really a tasty lunch treat. Crunchy outside yet tender inside. The pork almost melts in the mouth.

Adobo has been the favorite native cuisine of locals and tourists for all time. It comes in different types, like vegetable (of “kangkong” or “talong” or “Pako”), chicken flesh, chicken liver, pork, or pork-chicken mix.

Adobo is Tagalog, so we might as well cook this native recipe the Tagalog way. All pork-chicken Adobo are cooked the same way except when cooked dry. That’s where some cooking techniques depart from the usual.

For a half pound of chicken and another of pork, prepare 10 pieces crashed garlic, one cup water, half cup vinegar, half cup soy sauce, 5 Laurel leaves (optional), and one and a half spoon ground pepper. Put everything in a pot. NEVER stir this native recipe. Cook in low fire.

Check taste and add soy or vinegar accordingly. If concoction is too sour, add in a little brown sugar to taste. Let the boiling stir everything in this native recipe. Liquid content may decrease but that’s okay. We’re supposed to dry up this native cuisine.

When the meat is tender enough bring cooking to a simmer. Prepare 3 pieces crashed garlic. Put half cup oil in a frying pan on high fire. When hot enough, throw in the garlic pieces. When garlic pieces get brownish, put in the pork and chicken pieces one by one.

Add new batch of laurel leaves and ground pepper. Decrease heat to low fire. Stir periodically (it’s all right to stir now) until meat is crunchy.

Place cooked meat on banana leaf-covered plates. The liquid concoction used for tenderizing the meat can serve as a tasty soup to go with the steaming-hot rice. This native dish is best served with green mangos, tomatoes, onions, and celery all chopped up to tiny bits and mixed with a thin spread of native preserved fish or “bagoong.” One can use salt, though, instead of bagoong, in this native recipe.

One interesting note: Adobo seems to exude more appetizing flavors when eaten with hands on banana leaves outdoors. Or try this native dish during lunch by the front porch or terrace on a nice weekend, sunny or rainy. Lots swear that a rainy day adds to the specialty of it all.

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