Scribd
Upload
13 views1 page

Pork Adobo

Adobong Baboy, a classic Filipino dish, is a strong contender for the title of national dish due to its popularity and regional variations. The term 'adobo' comes from the Spanish word for marinade, and the dish involves searing meat followed by braising it in vinegar and soy sauce for a tender texture. This cooking method reflects the Filipino tradition of preserving food using moist-heat techniques.

Uploaded by

Raz, Angelica A.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
13 views1 page

Pork Adobo

Adobong Baboy, a classic Filipino dish, is a strong contender for the title of national dish due to its popularity and regional variations. The term 'adobo' comes from the Spanish word for marinade, and the dish involves searing meat followed by braising it in vinegar and soy sauce for a tender texture. This cooking method reflects the Filipino tradition of preserving food using moist-heat techniques.

Uploaded by

Raz, Angelica A.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

A NATIONAL FAVORITE:

ADOBONG BABOY
Symbols play a huge part in Filipino
culture. our food-loving country has yet to
select a national dish. Considering how we
have so many different regional delicacies,
with each as delectable as all the others,
it’d be pretty tough to come to a
consensus.
One dish sure comes pretty close though:
the classic adobo.

The word adobo is derived from the Spanish word adobar, which
means “marinade” or “pickling sauce.” The existence of the tangy dish was
first recorded in 1613 by the Spaniard Pedro de San Buenaventura.
In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat
are first seared in hot fat or oil until they brown. Braising liquids, such as
vinegar and soy sauce, are then added, and the mixture is left to simmer over
low heat. The moist heat gently penetrates the meat to break down the
collagen and tough fibers, resulting in a fork-tender texture with a thick,
flavorful sauce. It’s a cooking method that’s time-consuming but undeniably
rewarding.
Like many cultures based in warm climates, Filipino natives developed
various methods of preserving food. They cooked using moist-heat methods
like steaming or boiling.

You might also like