![]() On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.įor nearly five centuries, Filipinos have been coming up with their own new and unique takes on this classic. The Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano. While our adobo shares its name with a couple of Hispanic dishes, there are key differences between the Filipino version and its Spanish and Mexican cousins. It soon found its way into our nameless vinegar-braised dish, eventually displacing salt altogether. The Chinese traders who later visited our islands introduced soy sauce to early Filipinos. To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria. They cooked using moist-heat methods like steaming or boiling. Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Because the dish’s original name was never recorded (and in a case of what Sakolov calls “lexical imperialism”), the Spanish label stuck. According to the food historian Raymond Sokolov, the ingredients for adobo already existed in the Philippines before Ferdinand Magellan even laid eyes on our shores. ![]() But while our favorite ulam’s moniker boasts of a pure Spanish lineage, little else about our adobo can and should be attributed to our Hispanic conquerors. In the dictionary he was compiling, Buenaventura listed the tart viand as “ adobo de los naturales” for its similarity to Spanish and Mexican dishes that went by the same name. 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. Lastly, salt should be added (if at all) only towards the end of the cooking process to prevent the reduced sauce from being too salty.įilipino or Spanish? Adobo‘s Disputed Origins Getting a good, even sear on the meat is also crucial to the adobo’s flavor. Keep the temperature low to prevent the outer layers of the meat from toughening up before the insides are cooked thoroughly. Tender meats like poultry or seafood should be braised in less liquid, at a lower temperature, and for a shorter period of time or they’ll disintegrate. Remember that tougher cuts of meat need to simmer for a longer time. While the cooking process sounds relatively simple, there are still a few details that can trip up a beginner. It’s a cooking method that’s time-consuming but undeniably rewarding. 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. ![]() Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. There are as many versions of adobo as there are households, but all of them share the same basic components. Just about every Filipino loves adobo, from the call center agent with his packed Tupperware to the socialite lunching at the latest fusion place in Serendra.
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