The Only Good Adobo Is The One That's Made At Home

Sorry for the wordy title. Actually, that's supposed to read: The Only Good Adobo is Our Adobo, but then I'd face the inevitable onslaught of angry responses (in my mind, there a whole lot of readers/protesters) all claiming that their adobo is the best. That is why I opted for solution C, everybody wins (the Filipino's favorite solution).

Which explains the title. (Sorry for the wordy explanation.)

Okay. Adobo. Adobo adobo adobo. ADOBO! Have I sufficiently forced you to think about your adobo? Yes? Good. I'ma make you hong-grier, just you wait.

Whether you like chicken or pork, oily or masabaw, rice or no rice (that's just wrong if you don't have your adobo with rice though), adobo is adobo. Recipes and serving styles may differ but if you have a meat dish that was cooked in a marinade made up of at least vinegar, garlic and soy sauce, you've got adobo. And to Filipinos, adobo means a lot. It's the national dish. It's the ultimate comfort food. And because of that, everyone's got their own take. Heck, our own household serves it in a different ways. And one of those ways is called Adobo Rice. And yes, it's perfect.

If looking at that does not make you hungry, heaven help you.

Okay, what you see here is how we best like our adobo. Pork adobo (pigue cut, if you're curious), mixed in with hot white rice plus fried banana chunks (saba), chicharon bits (oh yes), fried garlic and spring onions. Nothing special went into the preparation of all of this except for our cook Tess' own TLC but when it comes together, it's the perfect example of that old adage, "more than just the sum of its parts." Cook the adobo, cook the rice, mix'em together, and add the rest. Quick and easy AND tasty. That is how we do things at home. For voracious and ferocious eaters like myself and my family, a great meal is one that doesn't make us wait or make us crave something else. And our Adobo Rice satisfies us like no other. We don't skimp on the portions either. When we eat, there better be A LOT of food. That is a mountain of white rice, more tender pork cubes per square inch of rice, and a ton of that crackling topping, chicharon. (Personally, I love piling on the fried bananas and garlic.) You'll easily devour a plateful and be reaching for another serving with gusto. Overdosing on this dish is recommended; let it put you to sleep for the best siesta you've ever had. It's sweet, salty and filling. It's damn good. It's our Adobo Rice.

Do not ask me to give you the recipe, because I wouldn't know, I just eat. If you want to try some, hit me up and let's see if we can arrange something (good luck with that). I'm just here to make your mouth-water, really. But now it's your turn. How do you do adobo?