MANILA – This Independence Day, let us take a look at how the Philippines’ unofficial national dish has evolved.
Chefs across the country show the different ways to prepare adobo, which traditionally contains pork or chicken, vinegar, soy sauce, garlic and bay leaves.
Chef Myke “Tatung” Sarthou’s take on adobong Bisaya is dry and crispy, with the sauce served on the side. The dish comes with a soup containing backyard vegetables, which locals call utan.
Executive chef Jomar Medrano of Island Cove Hotel and Leisure Park shows how adobo is prepared in Imus, Cavite.
Adobong manok sa tablea
Chef Michael Bautista of Mon’s Restaurant uses tablea or native chocolate tablets to add some sweetness to his savory chicken adobo dish.
Instead of soy sauce, this white adobo contains vinegar, squash and string beans.
Adobo with tomato
Restaurateur Florabel Co-Yatco uses native tomatoes and chicken liver in her own version of adobo.
Crab and pork adobo
Chef Noel Paguia of Aramicos Catering gives a twist to adobo by using crab, pork and tamarind.
Cheesy pasta with adobo flakes
Chef Joaquin Migallos of Dulcelin Gourmet Restaurant makes the most of leftover adobo by including it in a cheesy pasta dish.
Pork ribs kalderobo
Culinary arts instructor Mandy Salvo combines two Filipino favorites, adobo and kaldereta, to make pork ribs kalderobo.
Chef Dick Balajadia of Zenz Bar and Restaurant uses fresh strawberries from Baguio to prepare a different kind of adobo.