Some food historians considered Adobo as a National Dish of the Philippines. Adobo is a marinated and stewed cut of meat. It can be pork, beef, fish or other types of meat. Others prefer to fry the meat to have a crispy one. Usually adobo marinates in soy sauce, vinegar, bay leaves and black pepper to have a flavorful and tender meat. The vinegar and the high salt content of soy sauce give adobo a delicious flavor.
There are various types of Adobo, and one unique type of Adobo is White Adobo (Adobong Puti in Tagalog). White Adobo doesn’t have a soy sauce and this is what makes it unique. The white adobo is marinated only in vinegar and garlic.
Kapampangan (people who live in the province of Pampanga) and other visaya (people who live in Visayas region) usually prefer to have a white adobo than the typical one that has a soy sauce. White Adobo is so simple to cook, after you marinate the meat you just need to place it in a slow simmer to become tender.
I have a nephew that has an allergy in soy sauce and White Adobo gives him a chance to taste our quintessential Philippine dish. Adobo dish is considered as quintessential because it is found in every home in the Philippines. Every region in the Philippines has their own version of Adobo and they have their own style of cooking this dish. But as long as the meat is marinated and stewed it can be called as Adobo.
Most of the foreigners who came here in the Philippines also fall in love with Adobo dish. We are known as a country that serve and cook a delectable Adobo. Today, there are some restaurants that were established because of being fascinated in this dish.
