12/08/2024
The Filipino Adobo has four key ingredients: your acid (vinegar), your salt (often soy sauce), garlic, and your meat. The dish was conceived in a time before refrigerators. The acid, salt, and garlic forms a hostile environment that prevents for any bacteria to grow. This allows for the meat to be kept for longer periods of time for later consumption.
In present times, this practicality of the dish was lost with each region & each family creating their own versions. While others have added so much to the recipe, us Bicolanos have stuck to the roots. We have passed from generation to generation our version of adobo: adobo sa asin. This is a simple, stripped down version of adobo. Its key purpose was to make it last to be our “pabaon” for our loved ones who are going far from home for very long periods of time. To give them a taste of home in a time where we didn’t have FaceTime or Messenger. It’s also great as pulutan. *wink*
Adobar, owned by a Bicolana entrepreneur, aims to bring this almost forgotten Bicolano culture to your homes.
- Thanks, Don! 🤘🔥
