It's the Filipino dish everyone knows — the powerful adobo. It is made by stewing meat (typically chicken, pork, or a blend of both) in soy sauce and vinegar, including peppercorns and cove leaves for that unique flavor. Extra extras tip: pull the meat from the bone and fry until firm for some delectable adobo pieces.
The cooking strategy for the Philippine adobo is indigenous to the Philippines. Pre-pilgrim Filipinos frequently prepared or arranged their food with vinegar and salt to keep them new longer in the tropical atmosphere of the Philippines. Vinegar, specifically, is one of the most significant fixings in Filipino food, with four fundamental conventional sorts: coconut vinegar, stick vinegar, nipa palm vinegar, and kaong palm vinegar, which are all connected to customary liquor maturation.
Chicken adobo on white rice
There are four primary conventional cooking techniques utilizing vinegar that are still broadly pervasive in the Philippines today: kinilaw (crude fish in vinegar and flavors), paksiw (a stock of meat with vinegar and flavors), sangkutsa (pre-cooking meat by braising them in vinegar and flavors), lastly adobo (a stew of vinegar, garlic, salt/soy sauce, and different flavors). It is accepted that paksiw, sangkutsa, and adobo were all inferences of kinilaw. They are additionally identified with cooking methods like sinigang and pinangat na isda that likewise have a sharp stock, but utilizing local natural products like calamansi, tamarind, unripe mangoes, bilimbi, santol, and star natural product rather than vinegar.
that food is so delicious. that is my favorite foods