Here, I will explore the roots of the delicious Filipino Adobo Dish. To find out where this famous dish came from and how it came about, I first must determine what a Filipino Adobo is.
The Adobo dish is basically a protein braised in vinegar and salt with spices like garlic, bay leaves, and peppercorns. The protein can be pork, beef, or chicken; sometimes, you can also use seafood like squid and fish.
There are many variations and cooking methods of the Filipino Adobo, the most common is to just put everything together, including the braising liquid, and cook it at a slow to medium heat until the meat is tender. In some regions of the Philippines, the meat is first seared in hot oil until it browns, and then we add the braising liquids and leave it to simmer on low heat until the meat is tender.
Adobo has a fascinating history that reflects the Philippines' complex cultural heritage. The dish predates Spanish colonization, with indigenous Filipinos already practicing cooking methods of meat, seafood, and vegetables in vinegar and salt as early as the pre-colonial period. This technique was essential for food preservation in the tropical climate.
The name "adobo" itself comes from the Spanish word "adobar," meaning "to marinate" or "to pickle." When Spanish colonizers arrived in the 16th century, they noticed that the native Filipinos used the same cooking method and gave it the Spanish name because it reminded them of their own adobo preparations, though the Filipino version was quite different. The only similarities are our use of vinegar and salt as the main ingredients for the marinate.
The original Filipino technique involved cooking with native ingredients like coconut vinegar, sea salt, and later soy sauce (introduced through Chinese trade). Each region developed its own variations - some using coconut milk, others adding different spices, and varying the ratios of vinegar to soy sauce. Pork and chicken became the most common proteins, though fish, vegetables, and other meats are also used.
There are many different kinds of Adobo, and it goes beyond the usual Chicken and Pork. some of the most famous ones are known by their color such as:
- Adobo Sa Puti(White Adobo) - Regarded as the original, pre-colonial adobo, this way of cooking adobo doesn't use soy sauce, relying mainly on vinegar and salt for seasoning, resulting in a lighter color. This way of cooking adobo is common in the Visayas and Mindanao regions of the Philippines.
- Adobo Sa Pula(Red Adobo) - In some areas of Southern Philippines, like Laguna, Batangas and Cavite, a red variant exists, using achuete seeds (annatto seeds) to impart a reddish color and a mild, earthy flavor.
- Adobo Sa Itim(Black Adobo) - This is the most widely recognized way of cooking adobo, made with vinegar, salt, and soy sauce, which gives it a darker, browner hue.
- Adobong Sa Dilaw(Yellow Adobo) - Found in regions like Batangas, Visayas, and Mindanao, this variation gets its distinctive yellow color from the inclusion of turmeric (luyang dilaw).
These variations show the diversity within the Filipino adobo tradition, where ingredients and cooking methods vary region to region, family to generations. and individual preferences, leading to distinct flavors and colors.
What makes Filipino adobo unique is its emphasis on the balance of sour (vinegar), salty (soy sauce and salt), and sometimes sweet elements, creating a complex flavor profile that's distinctly Filipino. The cooking method - braising in the acidic liquid until tender - also creates the characteristic dark, glossy sauce. Today, adobo is considered the unofficial national dish of the Philippines, with every Filipino family having their own cherished recipe passed down through generations. It represents how Filipino cuisine evolved through indigenous practices, colonial influences, and trade relationships while maintaining its distinct identity.
I hope you find this short article informative.
June 04, 2025
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