Adobo

Adobo

Adobo

I grew up in the Philippines, and whenever I'm homesick, I cook adobo, the national dish—pork or chicken or both, braised in seasoned vinegar. Though there are all sorts of regional variations, no matter how it's made, adobo's piquant aroma fills me with memories of Manila. —Amy BesaTodd Coleman

I grew up in the Philippines, and whenever I'm homesick, I cook adobo, the national dish—pork or chicken or both, braised in seasoned vinegar. Though there are all sorts of regional variations, no matter how it's made,_ adobo's_ piquant aroma fills me with memories of Manila. —Amy Besa, from "Vinegar Stew" (October 2005)

Find this recipe in our cookbook, SAVEUR: Soups and Stews