Adobo is said to be the Filipino's national dish. It comes in many different variations and using different ingredients . Once can practically abobo, well, anything! Once could almost assume that each region in the Philippines proudly mastered their version. There's no sense digging which one is authentic and which is the best.
So where do Adobo came from? Two passionate chefs, one from Spain and the other in China, beat each other to a pulp over the discussion about Adobo's origin few years ago. Silly thing to do , when food is concern. Food should be enjoyed , savoured and should not be disputed about, if you asked me.
Who cares who invented and which country this dish came from. The important thing is, this recipe ours to taking and tweaking. This is my third adobo post on this blog, the first was Spareribs abobo, and the second was the crispy deep fried version and I know , it won't be the last.
1 kg meat, preferably pork or chicken, cut into serving pieces
Marinade: 1/2 cup light soy sauce,1/4 cup dark soy sauce
1 cup vinegar, 1/2 cup palm sugar ,1 cup of water
1 whole head of garlic, peeled and smashed4-5 bay leaves
3 star anise o about a tbsp. of powdered start anise
1 big can of pineapple slices
lots of black peppeers
Serve with lots and lot of rice!