Adobo can be a general term referring to marinated dishes, such as chipotles en adobo, which are chipotle chili peppers marinated in a rich, flavorful, tomato sauce.
Adobo is prepared in almost all regions of Latin America, especially in Peru, Ecuador, and Bolivia, as well as Spain. The usual method in preparing adobo in these countries uses pork and spices, especially red peppers.
Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
The standard accompaniment to adobo is white rice.
Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
Adobo is prepared in almost all regions of Latin America, especially in Peru, Ecuador, and Bolivia, as well as Spain. The usual method in preparing adobo in these countries uses pork and spices, especially red peppers.
Adobo is also the name of a common and very popular cooking process in the Philippines; indeed it is considered a national group of dishes. Typically, pork or chicken, or a combination of both, is slowly cooked in soy sauce, vinegar, crushed garlic, bay leaf, and black peppercorns, and often browned in the oven or pan-fried afterward to get the desirable crisped edges. This dish originates from the northern region of the Philippines. It is commonly packed for Filipino mountaineers and travelers. Its relatively long shelf-life is due to one of its primary ingredients, vinegar, which inhibits the growth of bacteria.
The standard accompaniment to adobo is white rice.
Outside the home-cooked dish, the essence of adobo has been developed commercially and adapted to other foods. A number of successful local Philippine snack products usually mark their items "Adobo-flavored." This assortment includes, but is not limited to nuts, chips, noodle soups, and corn crackers.
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