'Adobo Queen' Nancy Reyes-Lumen lets Rappler in on the beauty of adobo – the Filipino national dish made different in every home.
MANILA, Philippines – If there’s something that pretty much binds all Filipinos, I’d like to believe that it’s always been, and continues to be, food.
“‘Adobo’ is a process of cooking. The dish depends on the kinds of sour agents you find in your area,” Nancy told Rappler.But that’s why adobo is different, almost everywhere you go – there is no one kind of vinegar used by all Philippine provinces. Areas have their own native vinegar, which, according to Nancy, can completely change the endgame of the salty-sour dish.
“With this, we can say that adobo as a dish of a certain region or place cannot be categorized by place, but rather by families,” Nancy said.Within Luzon, communities prepare their adobo very differently. In Bulacan alone, they use a variety of vinegars, like the Paombong Vinegar, which is named after a town and is made from nipa palm. The Sukang Iloko, made from sugarcane, is also widely used, as well as coconut vinegar, which is also a staple in Southern Tagalog regions.
In Pampanga, the “dry” adobong puti is common – this happens when the marinade is reduced in the pan, until the oils of the meat are extracted.Nancy said that adobo isn’t a dish that requires immediate refrigeration – the salt and vinegar help keep it fresher longer, it’s own preservation method.
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