Adobo refers to a method of slow-braising meat using only this few basic spices - vinegar, soy sauce, garlic, bay leaves, and whole black peppercorns with the option of adding coconut cream or cooking cream for a twist.
The desired result should be a melt-in-your mouth tangy, garlicky, savoury meat in a rich mix of soy sauce, spices and rendered fat.
The popularity of this dish stemmed from its versatility and minimal low-effort preparation. Plus you can apply the cooking method to almost everything, if you’re creative enough as the adobo dish is not only limited to meat, you can also adobo some fish, vegetables, and tofu, and bamboo shoot and eggs, whatever you prefer.
This is a pork adobo looks like.
A fish adobo
An egg adobo
To vegetarian style (tofu, eggplant, bamboo shoot).
All images from KawalingPinoy.com
No comments:
Post a Comment