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    Filipino Pork Adobo vs. Mexican Adobo: Advertisement

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    Ervin Barros
    This document discusses different versions of Filipino pork adobo. It begins by explaining that adobo originated from the Spanish word meaning 'to marinate' and can involve marinating meat in ingredients like soy sauce, garlic, and vinegar. It then describes several regional variations of pork adobo from the Philippines, including versions that add chicken, potatoes, eggs, tofu, or spicy chilies. Each region and sometimes each family has its own unique recipe. The document aims to educate readers on the cultural significance and variety of styles of Filipino pork adobo.

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    Filipino Pork Adobo vs. Mexican Adobo: Advertisement

    Uploaded by

    Ervin Barros
    111 views4 pages
    This document discusses different versions of Filipino pork adobo. It begins by explaining that adobo originated from the Spanish word meaning 'to marinate' and can involve marinating meat in ingredients like soy sauce, garlic, and vinegar. It then describes several regional variations of pork adobo from the Philippines, including versions that add chicken, potatoes, eggs, tofu, or spicy chilies. Each region and sometimes each family has its own unique recipe. The document aims to educate readers on the cultural significance and variety of styles of Filipino pork adobo.

    Original Description:

    Science of cooking adobo, filipino dish

    Original Title

    Science of Adobo

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    This document discusses different versions of Filipino pork adobo. It begins by explaining that adobo originated from the Spanish word meaning 'to marinate' and can involve marinating meat in ingredients like soy sauce, garlic, and vinegar. It then describes several regional variations of pork adobo from the Philippines, including versions that add chicken, potatoes, eggs, tofu, or spicy chilies. Each region and sometimes each family has its own unique recipe. The document aims to educate readers on the cultural significance and variety of styles of Filipino pork adobo.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    111 views4 pages

    Filipino Pork Adobo vs. Mexican Adobo: Advertisement

    Uploaded by

    Ervin Barros
    This document discusses different versions of Filipino pork adobo. It begins by explaining that adobo originated from the Spanish word meaning 'to marinate' and can involve marinating meat in ingredients like soy sauce, garlic, and vinegar. It then describes several regional variations of pork adobo from the Philippines, including versions that add chicken, potatoes, eggs, tofu, or spicy chilies. Each region and sometimes each family has its own unique recipe. The document aims to educate readers on the cultural significance and variety of styles of Filipino pork adobo.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Science of Adobo

    Adobo, in general, can be cooked using different kinds of protein.


    Chicken is the commonly used ingredient. Have you tried cooking
    Filipino Chicken Adobo yet? Our tried and tested recipe should be
    able to help you.

    Filipino Pork Adobo vs. Mexican Adobo


    The word Adobo was derived from the Spanish word “adobar”. It
    means to marinate. This can be in the form of a liquid marinade or to
    rub using a combination of powdered ingredient.

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    This version of Filipino Adobo suggests marinating the pork in soy


    sauce and crushed garlic. By preference, vinegar can also be added
    as a marinade ingredient.

    Mexican adobo, on the other hand, makes use of chillies, garlic,


    cinnamon, and oregano as marinade.
    Both dishes look and taste different. It will be unfair to compare which
    among the two dishes are best because each of us has our own
    preference when it comes to flavor.

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    Filipino Pork Adobo Versions


    The Philippines is composed of composed of many islands. It was
    initially estimated to be around 7,107. At present, the count rose to
    7,641. Each of these islands belong to a cluster, which are divided
    into regions.
    Almost every region in the Philippines have their own pork adobo
    version. Sometimes, there can be more than one version in a location.

    The Basic Pork Adobo version is what you see in the recipe below.
    There are also similar versions with additional ingredients.

    Pork and Chicken Adobo is perhaps one of the favorite when it


    comes to family picnics. This is a dish wherein pork and chicken
    slices are combined and cooked inadobo style. It can be done the
    same way as this recipe, with or without onions. This is our clans
    signature summer dish in the Philippines. I remember my tito’s and
    tita’s prepare a large portion every summer outing. We would go to
    Pansol in Laguna to rent a swimming pool for the clan and they would
    bring with them two large cauldrons (kaldero). One has the adobo in
    it, while the other is for the rice.

    Pork Adobo with Potato is another version that I tried. This is a


    saucier pork adobo version with cubes of potatoes in it. I’m not sure
    where this dish originated. It might have been initially created as a
    filler to feed more people. Nevertheless, I liked the taste. I think that it
    can be improved by pan-frying the potato first. Most of the flavors gets
    absorbed by the potato. It can be a carbohydrate overload when you
    eat the potato with rice. This is a good dish to have when before going
    to the gym or before starting a marathon.

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    I cook Pork Adobo with Eggs all the time. This is my favorite. There
    are two ways to make it. Both ways require boiling the eggs
    beforehand. The first version is cooked by adding boiled eggs once
    the pork gets tender. The eggs absorb the soy sauce, thus becomes
    darker in color. Be cautious about the time when cooking this way. We
    don’t want to overcook the eggs.

    How can we tell if an egg is overcooked? It is simple. Egg yolk contain


    iron. When eggs are cooked longer than the usual, the iron turns
    greenish. This color formation happens between the yolk and egg
    white. We often refer to this as rings. Slice the boiled egg in half and
    try to examine the color of the outer yolk. When you see a dark ring
    around it, that means the egg is overcooked.

    The other version of the adobo with egg is easier and does not put the
    eggs at risk of overcooking (unless it was overcooked during the
    boiling process). Simply add boiled eggs on the serving plate before
    serving. The eggs also retains its white color.

    Pork Adobo with Tofu is a protein-rich adobo version. This is perfect


    for people who like their adobo mild in flavor. This version requires
    fried tofu. Always use extra firm tofu when making this. You can
    purchase raw tofu and fry it, or you can get packaged fried tofu from
    the supermarket.The tofu absorbs most of the sauce in the process
    which tones down the flavor a bit. This is a good dish to prepare when
    you are into body building or into a protein-rich diet. Make sure to use
    lean cuts of pork though.

    A favorite among our group of friends who like to drink beer is Spicy
    Pork Adobo. This is the perfect pulutan as far as I am concerned.
    The spicier it gets, the better it becomes. I tried making this dish using
    the former spiciest chili pepper in the world, Bhut Jolokia (It lost its
    crown to the Carolina Reaper, which is way spicier). The result was a
    very delicious and extremely spicy adobo. The spice lingers in the
    mouth for a while. Be forewarned.

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