 A bowl of porkadobo | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Associatedcuisine | Filipino cuisine |
| Serving temperature | Hot |
| Main ingredients | Meat (beef, chicken, pork),seafood, or vegetables;soy sauce, vinegar, cooking oil, garlic,black peppercorn,bay leaf |
| Variations | Some sugar for sweet-salty taste.Adobo with no broth, only coating on the chicken. |
| Similar dishes | Paksiw,kinilaw,estofadong baboy |
Philippineadobo (fromSpanish:adobar: "marinade", "sauce" or "seasoning" /English:/əˈdoʊboʊ/,Tagalog pronunciation:[ɐdobo]) is a popular Filipino dish and cooking process inPhilippine cuisine. In its base form, meat,seafood, or vegetables are firstbrowned inoil, and then marinated and simmered in vinegar, salt and/orsoy sauce, and garlic. It is often considered the unofficialnational dish in the Philippines.[4][5]
The cooking method for the Philippineadobo is indigenous to the Philippines. The variousprecolonial peoples of the Philippine archipelago often cooked or prepared their food with vinegar and salt in various techniques topreserve them in thetropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types beingcoconut,cane,nipa palm, andkaong palm. These are all linked to traditionalalcoholfermentation.[6][7][8]
There are four main traditional cooking methods using vinegar in the Philippines:kiniláw (raw seafood in vinegar and spices),paksíw (a broth of meat with vinegar and spices),sangkutsá (pre-cookedbraising of meat in vinegar and spices), and finallyadobo (a stew of vinegar, garlic, salt/soy sauce, and other spices).[9][10][11][6] It is believed that paksíw, sangkutsá, andadobo are all derivations ofkiniláw. They are also related to cooking techniques likesinigáng andpinangát na isdâ that also have a sour broth, albeit using fruits likecalamansi,tamarind, unripemangoes,bilimbi,santól, andstar fruit as souring agents instead of vinegar.[7]
When theSpanish Empire colonized the Philippines in the late 16th and early 17th centuries, they encountered theadobo cooking process. It was first recorded in the 1613 dictionaryVocabulario de la lengua tagala compiled by the SpanishFranciscan missionary,Pedro de San Buenaventura. He referred to it asadobo de los naturales ("adobo of the native [peoples]").[10][11][6]
The Spanish also applied the termadobo to any native dish that was marinated before consumption. However, the concept of cookingadobo already existed long before the arrival of the Spanish in 1521.[12]
In the 1794 edition of theVocabulario, it was applied toquilauìn (kinilaw) a related but different dish which also primarily uses vinegar.[13] In the 1711Visayan dictionaryVocabulario de la lengua Bisaya, the termguinamus (verb form:gamus) was used to refer to any kind of marinades (adobo), from fish to pork. Other terms for precolonialadobo-like dishes among theVisayan peoples aredayok anddanglusi. In modern Visayan,guinamós anddayok refer to separate dishes.[14][15] Dishes prepared with vinegar, garlic, salt (later soy sauce), and other spices eventually came to be known solely asadobo, with the original term for the dish now lost to history.[16][17][8]
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While the Filipinoadobo and Spanish styleadobo share vinegar and garlic, they are culturally distinct dishes with different ingredients and culinary traditions.[18] Unlike the Spanish and Latin Americanadobo, the main ingredients of Philippineadobo are ingredients native toSoutheast Asia, which include vinegar (made frompalm sap orsugarcane),soy sauce (typically substituting salt),black peppercorns, andbay leaves (traditionallyCinnamomum spp. leaves; but in modern times, usuallyLaurus nobilis). Unlike Spanish and Latin American adobo, Philippineadobo does not traditionally usechilis,paprika,oregano, ortomatoes. Instead, they only share similarities in their primary use of vinegar and garlic. Philippineadobo has a characteristically salty and sour, and often sweet taste, in contrast to Spanish and Mexicanadobos, which are spicier or infused with oregano.[11][19][20]
While the Philippineadobo can be consideredadobo in the Spanish sense—a marinated dish—the Philippine usage is much more specific to a cooking process (rather than a specific recipe) and is not restricted to meat.[18] Typically,pork orchicken, or a combination of both, is slowly cooked invinegar, crushedgarlic,bay leaves,black peppercorns, andsoy sauce. It is served with whiterice.[10][21][22] It was traditionally cooked in small clay pots (palayok orkulon); but today, metal pots orwoks (kawali) are largely used instead.[23]
There are numerous variants of theadobo recipes in the Philippines.[16] The most basic ingredient ofadobo is vinegar, which is usuallycoconut vinegar,rice vinegar, or cane vinegar (although sometimeswhite wine orcider vinegar can also be used). Almost every ingredient can be changed according to personal preference. Even people in the same household can cookadobo in significantly different ways.[18][22]
A rarer version without soy sauce is known asadobong puti ("whiteadobo"), which uses salt instead, to contrast it withadobong itim ("blackadobo"), the more prevalent versions with soy sauce.[24][25]Adobong puti is often regarded as the closest to the original version of the prehispanic adobo.[18][26] It is similar to another dish known aspinatisan, wherepatis (fish sauce) is used instead of vinegar.[27]
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Adobong dilaw ("yellowadobo"), which useskalawag (turmeric) to provide the yellow colouring as well as adding in a different flavour, can be found inBatangas, theVisayas, andMindanao regions.
The proportion of ingredients like soy sauce, bay leaves, garlic, or black pepper can vary. The amount and thickness of the sauce also varies as some like theiradobo dry while some like it saucy. Other ingredients can sometimes be used; likesiling labuyo,bird's eye chili,jalapeño pepper,red bell pepper,olive oil,onions,brown sugar,potatoes,pineapple, or lemon-lime sodas likeSprite. It may also be further browned in the oven, pan-fried, deep-fried, or even grilled to get crisped edges.[22][28]
Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts.[21] It is commonly packed for Filipinomountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients,vinegar, which inhibits the growth ofbacteria.[10]
Based on the main ingredients, the most commonadobo types areadobong manok, in which chicken is used, andadobong baboy, in which pork is used.Adobong baka (beef), along withadobong manok (chicken), is more popular amongMuslim Filipinos in accordance withhalal dietary laws.[29] Other meats may also be used, such aspugò (quail),itik (duck), andkambíng (goat).[18] Seafood variants include fish (isdâ),catfish (hitò),shrimp (hipon), andsquid orcuttlefish (pusít). Vegan options utilizevegetables andfruits,[23] likewater spinach (kangkóng),bamboo shoots (labóng),eggplant (talóng),banana flowers (pusô ng saging), andokra (okra).[30][31]
Offal andgiblets can also be cooked asadobo, likeliver,gizzard,heart, andneck.[32]
Other versions includeadobong sawâ (snake),[33]adobong palakâ (frog),[34]Kapampanganadobung kamaru (mole cricket),[18] and theadobong atáy at balúnbalunan (chicken liver andgizzard).[35]
There are also regional variations. InBicol,Quezon, and south inZamboanga City, it is common foradobo to havecoconut milk (known asadobosa gatâ). InCavite, mashedpork liver is added. InBatangas andLaguna,turmeric is added, giving the dish a distinct, yellowish color (known asadobong dilaw, "yellowadobo"), as well as a red variant usingachuete seeds in the former.[10][22][8] In the northernmost province ofBatanes, theIvatan prepare a type ofadobo calledluñiz, where they preserve pork in jars with salt.[36]
Adobo has also become a favorite of Filipino-basedfusion cuisine, with avant-garde cooks coming up with variants such as "Japanese-style" pork adobo.[37] Porkadobo with rice is a combination ofjasmine rice withpandan leaf and served with mangoatchara.[38]
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Outside of the dish itself, the flavor ofadobo has been developed commercially and adapted to other foods. A number of local Philippine snack products such ascornicks,nuts, chips, noodle soups, and corn crackers, market their items as "adobo flavored".[citation needed]
In 2021, the Bureau of Philippine Standards of theDepartment of Trade and Industry (DTI-BPS) of the Philippines unveiled plans to standardize the most popularFilipino dishes to make it easier to promote them internationally as well as keep their cultural identity. Philippineadobo will be the first of such dishes to be standardized. The definition will be set by a technical committee headed by Glenda Rosales Barreto, and includes representatives from the academia, government departments, the food industry, chefs, and food writers. The main reference will beKulinarya: A Guidebook to Philippine Cuisine (2008), authored by Barreto and the committee vice-chairperson Myrna Segismundo, both notable chefs of Filipino cuisine in their own right.[39][40] The announcement has received some criticism from the public, but the DTI-BPS clarified that it's not mandatory and will only aim to define a basic traditional recipe that can serve as a benchmark for determining the authenticity of Filipino dishes in the international setting.[41][42]
On March 15, 2023,Google Doodles released a Philippine Adobo doodle.[43]
Adobo. Quilauìn. (pc) toman sàl vinagre, y chíle, y lo echan en la carne, pescado, ò tripas de venado; y asi medio crudo lo comen . . . Este mismo genero de adobo sirve para las yervas como ensalada.
Gamus. up. f Gamusun vel. gamsun. Salar o adobar carne, o pescado; ba cun gagamsun an isda sagan sin saguing, sin chile, sua. &c
Philippine Adobo variation.
Media related toAdobo (Filipino cuisine) at Wikimedia Commons
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