Adobo, originating from the spanish word adobar, which means to marinade was brought to the Philippines by Spanish invaders, who settled down in the 16th century. The spanish also used the term adobo for any dish which was marinated before cooking or consumption. There are two popular versions of adobo. The Filipino Adobo which is traditionally marinated with soy sauce, crushed garlic and vinegar; The Mexican Adobo which adds chillies, cinnamon and oregano into the marinade.
Vinegar is known to be a staple seasoning in Filipino cuisine. There are four types of traditional vinegar: Coconut Vinegar, Cane Vinegar, Nipa Palm Vinegar and Kaong Palm Vinegar. The commonly used vinegar in modern society is the white distilled vinegar. However the using the traditional vinegar's are produce a more flavourful and tastier adobo (also better for your teeth).
In my adobo recipe, I take the best of both worlds, adding chillies to the traditional filipino adobo mix and also replacing white distilled vinegar with a milder more flavourful apple cider vinegar. This adobo has a nice balance of salty, sour, peppery and spicy; with the addition of potatoes makes this south east asian pork stew a perfect one pot dish for any day of the week. You can also make big batches and freeze them in portions.
PS, if you keep it in the fridge overnight and eat it the next day it is even tastier.
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