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Adobo it is a common and popular dish in any parts of the Philippines. Considered as national dish, it is typically made from pork or chicken or a combination of both, it is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black pepper. Every household in every region in the Philippines has their own variant of cooking adobo, for instance Chinese origins adds star anise and some tofu, other’s uses milk for added taste, other’s uses some sugar that suits their distinguished taste. Whatever preparation they may use, still Adobo is primary a favorite dishes for every Filipino.

Here is one of the recipes:

ADOBO

500 grams of pork/chicken (or combination of both) cut into bite-sized cubes
1/2 cup vinegar
1 head garlic, chopped
2 pcs. Bay leaves
1/3-cup soy sauce
1-cup water
1-teaspoon peppercorn

With a little oil of your choice brown pork in a heavy skillet, Add vinegar, soy sauce, garlic, bay leaves, peppercorn and water. Bring to a boil, and simmer for 20 minutes. When the meat already absorbs all the juice, add another cup of water. Cover and let simmer until pork becomes tender and all the juice is absorbed. Serve hot with steamed rice.

Note: you can add some ingredients that meets your taste like sugar


Approximated Nutritional information:

200 calories
7 grams total fat
2.5 grams saturated fat
85 milligrams cholesterol
1,100 milligrams sodium