Filipino adobo is a very flexible dish. The only “essential” ingredients are vinegar, soy sauce, peppercorns (or just ground black pepper), a bay leaf and meat (usually a combination of pork and chicken, even beef). Vegetables and peanuts can also be cooked adobo style, in which case you don’t even need meat!
Here is a simple recipe for pork adobo. Use it as a guide and feel free to adjust as much as you like.
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A fixture in Filipino-Chinese restaurants, this dish derives its name from the Spanish word asado, meaning ‘roasted.’
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Almondigas are Filipino meat balls, usually served in a noodle soup. The name comes from the Spanish word albóndigas, meaning “meatballs.”
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Carioca are balls of dough deep fried in oil. They’re similar to beignets, the fried dough goodies from Louisiana. This carioca recipe yields 40 pieces.
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The classic Filipino-style menudo is a stew of pork meat and liver cubes with garbansos (chickpeas), potatoes and tomato sauce.
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The traditional lechon is a whole pig that can serve at least 50 people. It’s not uncommon to have leftovers. What do you do with it? Try this easy recipe for lechon paksiw!
Paksiw is a Filipino stew whose essential ingredient is suka (white vinegar).
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Sapin-sapin is a sweet Filipino delicacy consisting of layers (sapin) of different colors. The following sapin-sapin recipe makes 10 servings.
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