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Adobo is a word that was introduced to the Philippines during the Spanish colonization, to refer to a pre-colonial technique. The word adobo has been adopted by indigenous Philippine languages.

The Filipino adobo method is from the pre-Hispanic Philippines.

Food was often prepared with salt and vinegar to keep it fresh in the tropics. The most important ingredients in Philippine cuisine are coconut, cane, nipa palm, and kaong palm vinegars, which are related to fermentation.

There are four main traditional cooking methods using vinegar that are still widely prevalent in the Philippines today: kinilaw (raw seafood in vinegar and spices), paksiw (a meat broth with vinegar and spices), sangkutsa (precooking meat by braising it in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other spices). It is believed that paksiw, sangkutsa and adobo were all the result of kinilaw. They are related to cooking techniques such as sinigang and Pinangat na ISDA which use native fruits such as calamansi, mango, and tamarind, but they don't use a bitter soup.

There are four

The adobo cooking process was encountered by the Spanish Empire when they colonized the Philippines.

The Spanish Franciscan missionary Pedro de San Buenaventura compiled the dictionary. He referred to it as adobo de los naturales.

Adobo is a term used by the Spanish to describe any native dish that was prepared before being eaten. quilaun, a dish that uses mainly vinegar, was included in the 1794 edition of Vocabulario de la lengua tagala.

In the Visayan Language, the term guinamus was used to refer to any type of marinade, from fish to pork. Dayok and danglusi are terms used for pre-colonial dishes among the Visayan people. In Visayan, guinamos means bagoong, a completely different dish. The original term for the dish is now lost to history, as it became known as adobo, after being prepared with garlic, salt, and other spices. There are 5 comments

While adobo and the cooking process in Filipino cuisine and the general description of Spanish adobo share similar characteristics, they refer to different things with different cultural roots. Unlike Spanish and Latin American adobo, Filipino adobo is It consists of native ingredients from Southeast Asia such as: cane vinegar, soy sauce (originally salt), black pepper and Indian bay leaf (in modern times it has been replaced by common bay leaf). The Hispanic marinade does not use chili peppers, paprika, oregano or tomatoes. The primary use of garlic andvinegar is the same as in Spanish and Latin American marinades.

Filipino adobo has a salty and sour flavor, and is often also sweet, unlike Mexican adobo, which has a strong smell of oregano.

While Filipino adobo can be considered an "adobo" in the Spanish sense (a marinated dish), Filipino usage is much more specific to a cooking process (rather than a specific recipe) and is not limited to meat. Typically, pork or chicken, or a combination of both, is slow-cooked in vinegar, crushed garlic, bay leaves, black peppercorns, and soy sauce, and served with white rice. Traditionally it was cooked in small clay pots (palayok or kulon); but in modern times metal pots or woks (kawali) are used instead. There is a new entry

Adobo in the Philippines is usually made with coconut, rice, and cane vinegars, although sometimes white wine or cider vinegar is also used.

The taste of each home affects the proportions of the ingredients. The amount of sauce can be either dry or spicy. People in the same household can cook different types of marinade.

A more atypical version without soy sauce is known as adobong puti (lit. 'white marinade'), which uses salt instead, to contrast it with adobong itim ('black marinade'), which is so named because it contains soy sauce. and that it is more frequent. Adobong puti is often considered the closest to the original version of pre-Hispanic adobo. It is similar to another dish known as pinatisan, where patis (fish sauce) is used instead of vinegar.

Adobong dilaw is typical of the Visayas and Mindanao, and it is made from using turmeric andkalawag.

Some Filipino marinades include chili peppers such as labuyo, bird's eye, and jalapeno. Bell pepper, olive oil, onion, brown sugar, potatoes, and even pineapple are all included. It can be grilled, pan- fried, or baked.

Filipino mountaineers and travelers often package Adobo and eat it on their travels, as it keeps well without refrigeration. It has a long shelf life due to the fact that it reduces the growth ofbacteria.

Adobong manok and adobong baboy use chicken and pork, respectively, as the main ingredients. Adobong baka (beef), along with adobong manok, is the most popular among Muslim Filipinos. Other meat sources may also be used, such as adobong pugò (quail), adobong itik (duck), adobong kambing ( goat). There are also marinades made from seafood, such as fish (adobong isda), catfish (adobong hito), shrimp (adobong hipon), and squid or cuttlefish (adobong pusit). You can even cook vegetarian marinades, made from fruits and vegetables, such as water spinach (adobong kangkong), bamboo shoots (adobong labong), brinjal (adobong talong), banana blossoms (adobong pusô ng saging ) and okra (adobong okra). ​

Even more exotic versions include adobong sawâ (snake), adobong palakâ (frog), adobung kamaru (onion cricket) typical of Kapampangan cuisine, and the adobong atay at balunbalunan (liver and chicken gizzard). 30

There are also different types of variants.

It is common to find coconut milk cooked with in the south of the Philippines. shredded pork liver is added in Cavite. In La Laguna, turmeric is added, giving the dish a distinctive yellowish color (known as adobong dilaw, 'yellow marinade'). In the northern province of Batanes they prepare a kind of marinade called "luñiz", which uses pork preserved in jars with salt. In Batangas, the adobo is cooked with achuete seeds, which gives it a reddish color.

Adobo has become a favorite in Filipino fusion cuisine, with cooks coming up with variations such as "Japanese-style" pork adobo.

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• Prep Time: 5 minutes.
• Cook Time: 6 hours.
• Total Time: 6 hours 5 minutes.