Travelmag
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When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade. Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. Adobo has been called the quintessential Philippine stew, served with rice both at daily meals and at feasts. It is commonly packed for Filipino mountaineers and travelers because it keeps well without refrigeration. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
Original Chicken Pork Adobo
Back home, pigs are happier, tastier but fattier. The belly, especially, has a very thick layer of fat. When cooked as adobo, these fats melt and help caramelize the sauce while keeping the meat succulent. Chicken Pork Adobo Recipe, is a combination of Chicken and Pork that is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then often browned in the oven or panfried afterward to get the desirable crisped edges.
Puerto Princesa’s Crocs Adobado
Crocodile meat is considered as a white meat though its cholesterol is higher compared to that of a chicken or fish. However, compared to other meats, farmed alligator or crocodile is low in fat, low in calories and high in protein. In particular it is low in saturated fat and high in monounsaturated fat. In addition, alligator and crocodile meat are useful sources of niacin and vitamin B12. (Florida Department of Agriculture)
Pampanga’s Adobong Kamaru
Kamaru is a mole cricket, from the family Gryllotalpidae, in the order Orthoptera. These are plentiful in Pampanga, thus considered as a Kapampangan delicacy. It’s just like a normal adobo but the main ingredient is replaced by Kamaru, and sometimes served with tomatoes. Crispy on the outside, moistly within, goes very well with cold beer. Studies show that five ounces of mole crickets have 28% of the daily protein you need and 74% of the calories.
Nueva Ecija’s Adobong Salagubang
Salagubang, a june beetle or june bug is a common treat in Nueva Ecija, where many of these beetles thrive. Adobong salagubang is cooked in two ways: one, dry wherein the meat is being deep-fried after stewing, meant to be eaten as a viand or an appetizer; another, wet wherein the meat is sautéed in little water with tomatoes, garlic and onions, mostly preferred by the older people in Nueva Ecija for they like to mix the sauce in their rice. The flesh of the adobong salagubang tastes like real chicken meat with the right balance of sourness and sweetness. It has no aftertaste and is quite juicy.
Rizal’s Adobong Uok
Beetle larvae may not sound very appetizing at first, but uok cooked as adobo served with rice and tomatoes is considered an exotic delicacy. Uok is basically a coconut rhinoceros beetle larva which can be found in dead coconut logs. This fat, eerie worm can be eaten raw just like what the natives do in the forest. This dish is being cooked with vinegar, soy sauce, and pepper. It is not eaten in an ordinary way. The head should be removed first before sipping the inside of it.
Ilocos’ Abuos
Abuos, ant-egg caviar, looks like legumes, is often served sautéed in garlic or prepared as adobo, though some eat it raw. These are sold at public markets in Ilocos, and are usually displayed on leaves.
Nueva Ecija’s Flaked Adobong Sawa
Adobong sawa is an exotic delicacy in the Philippines and even considered by some as an aphrodisiac as it is thought to have a potent effect. There are those who experienced to feel the sensational warmness in the body after having this dish as pulutan.
Different Sautés of Adobo