Long live, Adobo!

Being away from home gives a lot of hassle most especially when it comes to food, we have to make sure it will not easily perish. Aside from that, we also have to make sure that it is very easy to cook and to re-heat. I very well know the dish that we always bring whenever we go to an escapade or vacation. We all know what it is, don’t we? You’ve guessed it! Of course it is the greatest, the most cooked and the queen of all meals, the legendary Adobo!

Here is an easy recipe of Adobo from Kusina 101:


1 lb (500 g) pork, cut into chunks

1 bulb garlic, peeled and crushed

1 onion, diced

1/2 cup (125 ml) soy sauce

3 tablespoons Filipino vinegar (suka) or apple cider vinegar

1 teaspoon freshly ground black pepper

2 bay leaves

11/2 cups (375 ml) water

8 oz (250 g) boneless chicken

Cubed portions Green Papaya Pickles


1 . Prepare the Green Papaya Pickles.

2 . Combine the pork, garlic, onion, soy sauce, vinegar, pepper, bay leaves and water in a pot and bring to a boil. Reduce the heat and simmer until the pork is partially cooked, about 10 minutes.

3 .Add the chicken and simmer for another 20 minutes, until both the pork and chicken are cooked. Remove from the heat and serve on a large platter with a bowl of the pickles on the side.
Serves 4–6

Preparation time: 20 mins

Cooking time: 35 mins


Because “Adobo” is always included in the set of favorite Filipino dishes, sometimes I don’t want to hear it anymore whenever we’re thinking of a dish to prepare. It’s always “Adobo”, and it feels like there’s no other food that we can eat aside from it. Well, to solve this dilemma of “umay”, there is one restaurant which just opened last November 2010 in Makati that was funded by the same team which won Best Foreign Franchise in the 2009 Entrepreneur Franchising Awards. It was established by two Harvard Business School graduates.

“Adobo Connection” is a newly opened restaurant offering a variety of foods with touch of Adobo flavor on it. It is a new food chain rapidly growing now. Adobo Connection’s menu covers different kinds of meals but the distinct taste of “Adobo” is still in it. I actually had goose bumps when I first tried to dine in with my friend in one of their franchises in the Metro. What we’ve ordered is the “Traditional Adobo Combo” with rice, “Adobo Spaghetti” and “Adobo Paos”.

adoboI don’t remember if they had unlimited rice at that time but now, they are already serving it to compete with other rice-all-you-can restaurants all over the fast food chain industry. At first, it was really weird seeing their menu with a lot of unusual dishes like what we’ve ordered. Aside from those, they also offer “Adobo Rice”, “Adobo sa Gata”, “Cheese Adobo” and “Crispy Adobo Flakes”. But when we tasted it, especially the “Adobo spaghetti”, I literally forgot the original taste of spaghetti which has tomato sauce. It was really amazing. I thought that the taste would be weird because it is not the usual spaghetti flavor that we eat, but I tell you, this is really a great idea. Their “Adobo Paos” is also fascinating; it’s comparable to fried Siopao stuffed with Adobo fillings inside. When it comes to the ambiance of the place, I can say that it is very Filipino-type, wherein we can see a lot of wooden furniture. It feels like we are in our own homes.

“Adobo connection” developed a good foundation close to the heart of the Filipinos. Because of its uniqueness and fast road to fame, Adobo Connection was voted as “Pinaka Masarap na Adobo in the Metro” ​​in a blind taste test by GMA News TV 11. Their franchise is also rapidly expanding in different cities and provinces.

This kind of discovery can also be done at home. So I guess from now on, we will not just cook Adobo dishes alone but also “Adobong Spaghetti” and maybe “Adobong Pancit” sooner or later. Great discovery! Long live Adobo!



13 thoughts on “Long live, Adobo!

  1. Oh my delicious Adobo! My long time favorite especially the one that my mom prepared to our family. Adobong tagalog with pineapple tidbits.
    Adobong Spaghetti? never heard before, that’s why I wanna go to that place this week end to taste their adobong spaghetti.. So exciting!


  2. I love adobo very much. It is easy to cook but it doesn’t spoil easily. Adobo is one of the most cooked menu in our country. Before, adobo is being stored in clay pot and preserved under the soil because it serves as a refrigerator. It can last for months but still edible and become more tastier.


  3. Actually kapag ako nagluluto ng adobo ang gusto ko medyo matamis and malapot at lalo na medyo maanghang, kasi masarap kasi sa panlasa ko and nakakarame ako ng kain… may mga iba naman kasi na adobo na halos ang nagpasabaw nalang ay yung mantika ew,,,,, lakas maka highblood. kaya hindi ako totally bumibili sa mga karinderiya ng adobo kasi hindi ko feel yung lasa hindi naman ako maarte siyempre kung ano iyong panlasa sa adobo hahanap hanapin mo.


  4. I never tired cooking for one. But heck, I visited one of Adobo’s connection branches in Cubao. And true enough, they lived to their slogan. I’d like to come back there some time. And perhaps one of my weirdest eating habits is to soak the adobo meat into vinegar some even more. Haha!


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