Every Filipino needs his adobo like a fish needs water. And it’s rare for a week’s dinner menu without having it a least at once. Adobo is an all-occasion dish that can be served for breakfast, lunch, merienda, or dinner!
DISH YOU KNOW?
Vinegar is what makes adobo. Adobo versions can vary from region to region and even from one household to the next. But amid all the confusion over what the correct adobo should be, one should realize that adobo is a cooking method rather than a recipe.
INGREDIENTS:
Set A:
½ kilo Chicken
½ kilo pork
Pepper
Salt
Set B:
1/4 cup achuete seeds (annatto seeds)
½ cup hot water
Set C:
3 tablespoons cooking oil
1 head garlic
3 to 4 pieces bay leaves
1/2 cup white vinegar
1 tablespoon whole Peppercorn
2 pieces finger chilies
