Adobo is a popular Filipino dish that is considered the country’s unofficial national dish. It is a type of stew characterized by a salty, sour, and savory flavor profile. There are two main versions of adobo – adobo sa gata and adobo sa dilaw.
What is Adobo?
Adobo is a cooking process indigenous to the Philippines. The term refers to the method of braising meat, seafood, or vegetables in vinegar, soy sauce, garlic, and black peppercorns. This cooking technique results in a characteristic salty, sour, and umami flavor profile.
While adobo techniques and ingredients can vary regionally across the Philippines, the unifying elements are the use of vinegar and soy sauce for the braising liquid. Filipino adobo is sometimes referred to as the “national dish” of the Philippines.
Origins of Adobo
There are several theories about the origins and influences of Filipino adobo:
- Spanish colonial influence – Vinegar and garlic were likely introduced by the Spanish during their colonial occupation of the Philippines from 1521 to 1898. The Spanish used adobo techniques to preserve meat aboard ships.
- Chinese traders – Soy sauce may have been introduced through trade with China. Chinese traders conducted extensive business with the pre-colonial Philippines.
- Indigenous cooking techniques – Meat cooked in vinegar is described in early Philippine food literature. Vinegar and other souring agents may have been used for preservation and flavoring before colonial influences.
Regardless of exact origins, adobo cooking techniques intertwined indigenous, Spanish, and Asian elements to create a distinctive Filipino cultural dish.
The 2 Main Versions of Adobo
There are countless regional and personal variations of adobo across the Philippines. However, most adobo variations can be categorized into two main types:
Adobo sa Gata
Adobo sa gata translates to “adobo in coconut milk.” It involves cooking the meat and vegetables in coconut milk, along with the typical adobo mixture of soy sauce, vinegar, black peppercorns, garlic, and bay leaves.
The addition of coconut milk gives the stew a rich, creamy texture and mellows the sharpness of the vinegar. Common meats used include chicken, pork, or beef. Seafood like fish and shrimp can also be used. Vegetables in adobo sa gata often include string beans, eggplant, and bitter melon.
Adobo sa Dilaw
Adobo sa dilaw translates to “adobo in turmeric.” It uses turmeric powder to give the stew an intense yellow color, as “dilaw” means yellow in Tagalog. In addition to turmeric, the ingredients are similar to conventional adobo – soy sauce, vinegar, peppercorns, bay leaves, and garlic.
Meat options are the same as other adobo stews. The turmeric adds an earthy, slightly bitter flavor to the dish. Other vegetables like squash, green beans, okra, and eggplant are commonly added.
Comparison of Adobo sa Gata and Adobo sa Dilaw
Here is a summary of the key differences between the two main types of Filipino adobo stews:
| Adobo sa Gata | Adobo sa Dilaw |
|---|---|
| Cooked with coconut milk | Cooked with turmeric powder |
| Creamy, rich texture | Brothy, yellow color |
| Mellow, lightly sweet flavor | Earthy, bitter notes |
Similarities
Despite their differences, adobo sa gata and adobo sa dilaw share these key similarities:
- Use soy sauce and vinegar as primary flavoring agents
- Include garlic, peppercorns, bay leaves
- Braise meat and/or vegetables
- Can use same types of protein and veggies
- Require long simmering/braising time to develop flavor
Traditional Ingredients in Adobo
As previously mentioned, there are core ingredients that are fundamental to the adobo cooking process. Here are some of the most important components:
Meat and Seafood
Chicken, pork, and beef are the most common adobo meats. Goat and game meats may also be used. For seafood, fish, shrimp, squid, and mussels are typical choices.
Vinegar
Cane vinegar or coconut vinegar provide the requisite sourness in adobo. Cane vinegar has a mild acidity, while coconut vinegar is more acidic and fruity.
Soy Sauce
A dark soy sauce is usually used to provide deep umami flavor. Some cooks also include a sweet soy sauce for added complexity.
Garlic
Garlic is essential for the aromatic base and subtly sweet tone it lends to adobo. Using garlic also adds a hint of spice.
Peppercorns
Whole black peppercorns give adobo its trademark faint heat. Green peppercorns are also occasionally used for a more herbal, fresh pepper flavor.
Bay Leaves
Bay leaves are a signature seasoning that infuses adobo with an earthy, subtle menthol note.
Coconut Milk
For adobo sa gata, thick coconut milk provides creamy richness and tempers the acidity of the vinegar.
Turmeric
In adobo sa dilaw, ground turmeric powder lends its intense yellow color and earthy, pungent flavor.
Cooking Methods for Adobo
A proper adobo requires long, slow braising to allow the ingredients to break down and fully develop flavor. Here are some key cooking tips:
Browning the Meat
Before braising, the meat should be lightly browned in oil to enhance flavor via the Maillard reaction. This adds depth and savoriness.
Simmering
The meat must be simmered in the soy/vinegar/garlic/peppercorn braising liquid for at least 1 hour. This allows the protein to become very tender and absorb the adobo flavors.
Reducing the Liquid
As the adobo simmers, the braising liquid reduces down into a thick, glossy sauce that closely adheres to the meat and vegetables.
Adding Vegetables
Harder vegetables like squash or root vegetables can be added early in the braise. More delicate vegetables are typically added during the last 10-20 minutes of simmering.
Finished Texture
A properly cooked adobo should have fall-apart tender meat and a rich sauce coating each ingredient. The liquid should be slightly thickened but still loose.
Serving Suggestions for Adobo
Adobo is extremely versatile and can be served in many ways. Here are some ideas:
- With rice – Adobo tastes delicious when served over steamed white rice. The sauce flavors the rice.
- As a stew – It can be eaten as a stew, served in bowls with brothy sauce and vegetables.
- Over noodles – Pouring adobo over pan-fried noodles adds great texture contrast.
- In tacos or sandwiches – Shredded adobo meat makes an amazing taco or sandwich filling.
- As an appetizer – Skewered adobo meat cubes make tasty appetizer bites.
- On pizza – Drizzling a little adobo sauce over a pizza adds great flavor.
The braised meats and vegetables in adobo also hold up very well for meal prepping and leftovers. The flavors continue improving over several days in the refrigerator.
Conclusion
In summary, adobo is the unofficial national dish of the Philippines. It refers to the technique of braising meat or seafood in a mixture of vinegar, soy sauce, garlic, and peppercorns. The two main types are adobo sa gata, made with coconut milk, and adobo sa dilaw, featuring turmeric powder.
While the variations share core ingredients and cooking methods, they differ in texture, color, and flavor profile. Adobo can be served in numerous ways – as a stew, over rice, with noodles, or as the filling in sandwiches or tacos. The long simmering process results in extremely tender, flavor-infused proteins that lend themselves well to leftovers and meal prep.