![]() ![]() Adobo is always eaten with rice, and the sauce is often spooned over the rice for extra flavor.Įach household and each cook has their own preferred ratios of vinegar to soy sauce, so the amounts of sour and sweet in any given adobo can be different. Other preferences also include making them with more or less "sabaw" or sauce, referring to the amount of braising liquid. Still others add things such as ginger or potatoes or other vegetables in addition to the meat. ![]() Some prefer to make it sweeter and add some cane or brown sugar, another big product of the Philippines. Other regions add more vinegar for a lighter dish, while others more soy sauce for a darker one. For example, coconuts and chili are big agricultural products in the Bicol region, and Bicolanos often put coconut and a little bit of spice in their local take on adobo. While those five ingredients constitute the "typical" version of the dish, there are many varieties found among the different regions and ethnic groups that make up the 7,000+ islands of the Philippines. While chicken or pork (or a mix of the two) are the most common proteins used in adobo, vegetables like okra or beans can also be used to make a non-meat version. Filipinos in Jacksonville: Filipinos are Jacksonville's largest immigrant group often professionals in medical field What is Filipino adobo?įilipino adobo is a dish where something is braised in five basic ingredients - vinegar, soy sauce, garlic, bay leaves and whole peppercorns. ![]()
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