We ate adobo several times a week and, while the protein was invariably chicken or pork, the seasonings and the amounts used differed according to the cook. The only ingredients the adobos had in ...

In the mid-1980s, I lived in the Republic of the Philippines and there I learned how to make the Filipino national dish, ...

From the succulent pork adobo seasoned with soy sauce ... Arroz Caldo Recipe (Filipino Chicken and Rice Porridge) Arroz Caldo is a comforting and delicious Filipino chicken and rice porridge ...

Like many Filipino dishes, pork adobo is cooked with dark sugar, vinegar and soy sauce, which are then reduced right down to coat the meat. Jasmine rice flavoured with pandan leaf is a great ...

Adobo, often referred to as the national dish ... Christopher Testani for The New York Times This version calls for bone-in, skin-on chicken pieces, but you can also use boneless, if you prefer.

Filipino food gets a bad rap, but I love many of the dishes: adobo, kinilaw, lumpia and even dinuguan - the rich, dark stew made with pig’s blood and innards. One of my favourite dishes is sisig ...

Typically made with chicken or pork, adobo traditionally uses mild vinegars such as coconut or palm sugar, but white wine vinegar works very nicely. It’s a sweet dish, as addictive as it is ...