Many literatures would mention that food is one of the most important aspects of any country’s cultural heritage since it transcends through time and holds significance regarding the life of a country’s ancestors. Adobo is a famous dish in the Philippines, but it does not only refer to the food but more on the preparation of the dish. Adobo is defined as the method of marinating and stewing any cut of meat such as pork and chicken in a briny mixture of condiments such as vinegar, soy sauce and spices. Even without any official statement of the Philippine, a lot of Filipino considers this dish as their national dish. The food represents the Philippines as a country which is an archipelago. Each region in the Philippines has their own version of the Adobo. There are many regional version of the adobo, but there are staple ingredients that define its recipe, these ingredients are vinegar, soy sauce, black pepper, garlic and bay leaves. Because of the mixture of its marinade and sauce, the adobo yields a very flavorful meat defined as tangy and tender. It is usually serve over a bed of white rice that absorbs its flavorful sauce.
The taste of the dish is considered flavorful because of the strong celebration of its ingredients. The vinegar adds a sour after-kick to the dish while the soy adds a strong combination of sourness and bitterness to it. The smell of the dish is also remarkable because of the combination of the spices. The acidic property of the vinegar together with the high salt content of soy sauce to create an undesirable environment for food bacteria. The preserving qualities of adobo add to its popularity outside of its delicious flavor. During the Spanish colonization in the Philippines during the 16th century, the Spaniards gave the name for the now popular dish-adobo when translated in Spanish means marinade.
In addition, soy sauce and vinegar are considered as the heart of the dish, over the centuries some people who prepare the dish started adding brine. Other varieties of the liquids used in the dish include coconut milk, which adds a mellow appeal to the strong flavors of the soy sauce and vinegar. In conclusion, outside of its taste Adobo is a good representation of the beauty of food. It is flavorful and at the same time unique. The different ingredients added to the dish make it remarkably delicious. The people preparing the dish keep in the mind how people will react after tasting the dishes. The celebration of flavors in the dish is also made intense by adding sweetness to the dish by the incorporation of honey or sugar. Since the Philippines also have many versions of vinegars, the flavor of the Adobo depends on the variant of vinegar used in the dish. In terms of seasoning, the most basic recipes are usually seasoned by garlic, bay leaf and black pepper. Some of the more modern style of cooking of the dish includes peppercorns, ginger, onions and other available vegetables. One of the main reasons for the popularity of Adobo in the Philippines is because it promotes diversity. It can contain different ingredients but still offer the same taste pleasure. In terms of the meat that will be used in the recipe, although chicken is the most popular, adobo can also be cooked using pork, beef, fish or even the combination of all.
WorkCited:
Villaron & De Castro, 200). ADOBO: A History of the Country’s National Dish. The Asian Blog Journal.
