• Ivatan Adobo

  Nov 11

  It has been taught to us since Kindergarted that Lechon Baboy or roasted pig is the Philippines National Food. But because of the complexity of how it is prepared and the price of getting a whole pig, lechon is only prepared during special occasions.

  If there is one dish that we can say that has been a symbol of being a Filipino, it’s none other than the Abodo.

  

  Adobo can either be pork, chicken or combination of both slowly cooked in soy sauce vinegar, and peppercorns.

  And because we live in a nation of thousand islands, it is not surprising to see different variations of adobo.

  Some like it saucy, some like it dry. Others want it sweet and tangy by adding pineapples while others love it extra spicy by adding chilli peppers.

  

  In Batanes, they also have their own version of adobo. Theirs is dry, has just enough soy sauce, but very little vinegar. And it looks like theirs was even fried, probably using the pork fat.

  The pork skin is totally fried that it gets crispy. It has a crunch similar to chicharon but much harder. Since the adobo is already dried, the meat is also kind of hard, but its still full of flavour. It is already my second time in Batanes, but I have yet to try a chicken variety of this adobo.

  Just hint though, pork and poultry products in Batanes is quite expensive.

  Filed under Batanes, pork
  2 Comments

2 Responses to “Ivatan Adobo”

1. 

   watson said on November 14th, 2008 at 7:18 pm

   If you are a fan of adobo, grab a copy of the Adobo Book. It was my inspiration for my blog, and I even asked the editor for permission to cook the recipes therein. I haven’t gotten down to actually cooking though; life got in the way . But still, the book is a joy to read.

2. 

   Marie said on April 14th, 2010 at 4:30 pm

   I love chicken adobo

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