Adobo is derived from the Spanish word Adobar which means to marinate with sauce or seasoning. It is the immersion of raw meat in a marinade composed of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de Vinha d’ Alhos.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira.
In the Philippines, the name adobo was given by the Spanish colonists to an indigenous cooking method that also uses vinegar which although superficially similar had developed independent of Spanish influence.
The Adobo has evolved over time and space. This is my version.
1 kg beef (diced or thinly sliced)
1 cup soy sauce
1 cup balsamic vinegar
2 cups rice cooking wine
1 tbsp peppercorn
6 cloves of garlic (peeled and crushed)
2 cups olive oil
2 cups water
3 pcs medium-sized potatoes (quartered)
1 pc red capsicum/bell pepper (sliced)
1 can peas (cooked)
5 pcs bay leaves
- In a large bowl, combine all A ingredients. Set it aside for 15 minutes
- In a wok, pour all marinated ingredients. Bring it to a boil occasionally stirring. Add water.
- Simmer under medium heat until beef is tender. Before the water dries up, add potatoes and bay leaves. Add capsicum. Pour olive oil.
- Cook some more under low heat for 10 minutes.
- Serve with Jasmine rice.