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lifestyle.inquirer.net This Ilonggo-style ‘adobo’ is never pale nor brown

Inez Gamboa lets her adobo simmer for more than two, or sometimes, four hours, until the meat turns into shreds. She fries them separately before putting them back into the sauce.

 

The chicken and pork are simmered in cane vinegar, soy sauce, atsuete oil, and tons of garlic. The addition of atsuete oil in this Ilonggo version of adobo gives the dish not only a pleasant orange hue but also a…
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