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.