It is one of the better known viands which is native to the Philippines, although its name is Spanish in origin. The main ingredients of the dish can either be pork or chicken; or better still, a combination of both. Either food item is stewed in vinegar mixed with a twist of soy sauce, infused with cloves of garlic and whole black peppercorns.
Adobo is a balance of tastes bordering on the sour, clashing with the saltiness and hinting the spiciness of pepper; yet, invoking a harmony of flavor. Truth be told, I love eating adobo after being stored a day or two and gradually reheated. Its tang bursts with more zest bringing the palate into seventh heaven forgetting the reason why it did, permeating only its delicious fusion.
Adobo likewise speaks of what the Filipino is. Being colonized by a heap of influences from where we are in the east and as far from the west, the Filipino maintains a steadfast persona replete with an amiable balance of fortitude and resilience.