MY FAVORITE FOOD IS "PORK ADOBO" | A FILIPINO AUTHENTIC DISH | AN ENTRY TO @STEEMPH CONTEST.

greatwarrior79 (52)in #steemph • 6 years ago

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Hi steemians! Hi to my #steemph family! I just want to give thanks to mommy @bearone for this contest. I like some foods especially our very own filipino dish. So i will try this my entry to this contest #FavoriteFood.

There so many filipino dish here in our country, but one of my most favorite and i think mostly filipinos like this also, A PORK ADOBO!😋 I like this dish just because its our very own philippine pride dish. And when i was young this is the one of my favorite, and when i celebrate my birthday every year one of the dish that complete me is pork adobo. This dish can be in a simple meal, seasons,fiestas, and also some celebrations.

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What is adobo?

Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Ilocano dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade.
Place of origin: Philippines
Associated national cuisine: Filipino cuisine
Region or state: Ilocos
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Did you know?

In English, adobo means “vinegar-braised.” Evenly-cut chunks of meat are first seared in hot fat or oil until they brown. Braising liquids, such as vinegar and soy sauce, are then added, and the mixture is left to simmer over low heat. The moist heat gently penetrates the meat to break down the collagen and tough fibers, resulting in a fork-tender texture with a thick, flavorful sauce. It’s a cooking method that’s time-consuming but undeniably rewarding.

Filipino or Spanish? Adobo‘s Disputed Origins.

The word adobo is derived from the Spanish word adobar, which means “marinade” or “pickling sauce.” The existence of the tangy dish was first recorded in 1613 by the Spaniard Pedro de San Buenaventura. In the dictionary he was compiling, Buenaventura listed the tart viand as “adobo de los naturales” for its similarity to Spanish and Mexican dishes that went by the same name. But while our favorite ulam’s moniker boasts of a pure Spanish lineage, little else about our adobo can and should be attributed to our Hispanic conquerors. According to the food historian Raymond Sokolov, the ingredients for adobo already existed in the Philippines before Ferdinand Magellan even laid eyes on our shores. Because the dish’s original name was never recorded (and in a case of what Sakolov calls “lexical imperialism”), the Spanish label stuck.

Like many cultures based in warm climates, Filipino natives developed various methods of preserving food. They cooked using moist-heat methods like steaming or boiling. To keep their edibles fresh for a longer period, they used plenty of vinegar and salt since the elevated acidity and high sodium content produced a hazardous environment for spoilage-causing bacteria. The Chinese traders who later visited our islands introduced soy sauce to early Filipinos. It soon found its way into our nameless vinegar-braised dish, eventually displacing salt altogether.

While our adobo shares its name with a couple of Hispanic dishes, there are key differences between the Filipino version and its Spanish and Mexican cousins. The Spanish adobo sauce is distinctly spiced and fiery, with at least three kinds of chili peppers, tomato paste, and cinnamon among its ingredients while the Mexican rendition uses lemon juice, cumin, and Mexican oregano. On the other hand, the Filipino adobo base is comprised almost exclusively of vinegar, which not only flavors but also tenderizes the meat.
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