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Taste Atlas Includes Adobo and Sisig in 2021’s ‘100 Best Dishes in the World’

The two dishes beat other international favorites such as tonkatsu, kung pao chicken, satay, and spaghetti alla puttanesca. After putting the spotlight on local eats such as sinigang and lumpiang shanghai, Taste Atlas, an online culinary guide highlighting cuisines from different nations, includes in its annual list of “100 Best Dishes in the World” two Pinoy favorite dishes, sisig and adobo.

Continue reading (527 words, one picture)

Published at 2021-12-27 by Puerto Parrot
Categories: Arts, Culture, Food and Dining
Tags: Adobo, Dishes, Pork, sisig

Adobo Del Diablo: A Bicol-Inspired Dish to Fire Up Your Gloomy Evening

Filipinos love adobo. So much, actually, that every single region in the Philippines has a distinct recipe, completely unique from the rest of the country. It makes sense, since different geographies have different produce. Imagine the basic adobo: meat, soy sauce, vinegar as the blank canvas, and depending on where you are in the Philippines, the vegetables and local produce are your paintbrushes.

Continue reading (226 words, 9 pictures)

Published at 2018-03-23 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, demons

Slow-Braised Pork Belly and Pineapple Adobo

Combine the salt, black pepper, bay leaves, garlic and vinegar in a large nonreactive pot or enameled Dutch oven. Nestle the pork belly into the pot, skin side down, and then pour in enough water so that the liquid comes halfway up the pork belly. Bring the pot to a boil over high heat, and then cover and gently simmer over very low heat for at least 3 hours, turning the pork belly over once midway through simmering.

Continue reading (509 words, 2 pictures)

Published at 2018-03-15 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Belly, Pineapple, Pork

Paella De Adobo by Señor Anastacio De Alba

The Paella de Adobo is a rich rice dish of Spanish origin but made just for the Filipino. This comes from the recipes of Senor Anastacio de Alba who owned a famous Spanish restaurant in Manila. Transplanted from his Spanish roots to the Philippines, Mr. Alba concocted his recipes to suit the Filipino palate. This is one of them.

Continue reading (695 words, 2 pictures)

Published at 2018-03-14 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo

Pork Belly Adobo

Sauté garlic and onion in hot oil until onion is transparent. Combine pork belly, salt, coarse pepper, fine pepper, and patis and cook for 5 minutes. Add soy sauce, vinegar, laurel leaves, and water, then bring to a boil. Covering the pot, cook for 10 minutes, then simmer for another 10 minutes. Serve hot.

Continue reading (102 words, one picture)

Published at 2018-03-13 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Belly, Pork

Beef Shortribs Adobo

Chef Romy Dorotan and culinary historian Amy Besa, owners of the acclaimed Purple Yam restaurants in Brooklyn and Malate, will be on a five-city North American tour starting Friday, September 22 in Seattle. The “Hidden Flavors of the Philippines” food tour is sponsored by the Philippine Department of Foreign Affairs.

Continue reading (461 words, one picture)

Published at 2018-03-13 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Beef

Book Review: of Adobo, Apple Pie, and Schnitzel with Noodles

As the title of Myles Garcia's book Of Adobo, Apple Pie, and Schnitzel with Noodles hints at, the essays and articles inside form a buffet of varied topics for readers to nibble, relish, and digest.

Continue reading (643 words, 2 pictures)

Published at 2018-03-12 by Puerto Parrot
Categories: Documentary
Tags: Adobo, Books, Noodles

Adobo Pineapple Fried Rice

Here’s a way to enjoy your pork adobo and pineapple fried rice all in one. Add in some Chinese sausage and season with turmeric powder to give it that awesome flavor and nice yellow color. You can mostly use leftover rice and pork adobo to create this entire new dish. And did I already say complete meal?

Continue reading (196 words, one picture)

Published at 2018-03-12 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Fried Rice, Pineapple

Recipe: Easy Crockpot Adobo

Since the classic Adobo preparation method lends itself so naturally to a slow-cooker, this recipe uses a basic Adobo marinade, and is simmered in the crockpot for six hours. And while this recipe may not be strictly ‘authentic', it certainly is easy and delicious!

Continue reading (248 words, 2 pictures)

Published at 2018-03-06 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Recipe

Different Versions of Adobo: the Unofficial National Dish of the Philippines

Adobo is from the Spanish word adobar, meaning, “to marinade,” “sauce,” or “with seasoning.” This go-to viand for Filipinos involves very basic ingredients cooked with meat (mainly pork or chicken, but sometimes both), garlic, onions, vinegar, and soy sauce, for a combination of the perfect spices and seasoning that best go with unlimited servings of steamed rice.

Continue reading (756 words, 5 pictures)

Published at 2018-03-03 by Puerto Parrot
Categories: Filipino cooking
Tags: Adobo, Dishes

A Brief History of Adobo, the Philippines’ National Dish

The roots of the Philippines’ most well-known dish are not easy to trace, but we do know a few things about the origins of adobo, and how it’s evolved into the dish Filipinos love today. Read on to uncover the many faces of adobo, and why it inspires such devotion in its fans.

Continue reading (608 words, 4 pictures)

Published at 2018-02-06 by Puerto Parrot
Categories: Food and Dining, History
Tags: Adobo, Dishes, History