Adobo is one of the most versatile dishes the Filipino cuisine has to offer. It has several versions all over the Philippines and so many varieties when it comes to presentation. You can make it without soy sauce, you can cook it with turmeric, and you can even make a spicy version with some fresh chilis and coconut milk.
Try these versions today:
Here are the full recipes:
Humba
1 kilo pork pata or liempo, sliced
1 pack Datu Puti Adobo Series: Humba Sauce 180ml
1 cup water
1 cup banana blossoms
Salt
1 Combine meat and Datu Puti Adobo Series: Humba Sauce in a pan.
2 Add water and banana blossoms. Bring to a boil.
3 Simmer until the meat is tender. Add salt to taste. Serve hot.
Spicy Adobo
1 kilo chicken or pork, sliced
1 pack Datu Puti Adobo Series: Spicy Adobo Sauce 180ml
1 cup water
Salt
2-3 pieces green chili fingers (optional)
1 Marinate the meat with Datu Puti Adobo Series: Spicy Adobo Sauce 180ml for 30 minutes.
2 Add water and bring to a boil.
3 Simmer until the meat is tender. Add chili and salt to taste. Serve hot.
Adobo sa Gata
1 kilo chicken or pork, sliced
1 pack Datu Puti Adobo Series: Adobo sa Gata Sauce 180ml
1 cup water
2-3 pieces green chili fingers (optional)
Salt
1 Combine meat and Datu Puti Adobo Series: Adobo sa Gata Sauce 180ml in a pan.
2 Add water and bring to a boil.
3 Simmer until meat is tender. Add chili and salt to taste. Serve hot.
Pininyahang Adobo
1 kilo chicken or pork, sliced
1 pack Datu Puti Adobo Series: Pininyahang Adobo Sauce 180ml
1 cup water
Salt
1 Combine meat and Datu Puti Adobo Series: Pininyahang Adobo Sauce in a pan.
2 Add water and bring to a boil.
3 Simmer until meat is tender. Add salt to taste. Serve hot.
The key to serving good adobo is in the sauce. Since the dish doesn’t require a lot of ingredients, you have to make sure the ones you pick are fresh and flavorful, just like Datu Puti Adobo Series. All four varieties available can make your adobo taste better. The easy-to-open packs also cut your cooking time in half. Now you end up with a dish that has a balanced sweet, sour, and salty flavor.
How do you make your adobo? Share them here.
