Adobo
Life is Grand no Matter what you Cook
For off-the-grid survival fare, adobo can last for up to a month in the fridge, for the pork or chicken types. And up to a week, stored out in the open in a closed container, set aside in a cool dry place. It can also be easily recycled as leftover meals. The national recipe for this delectable meat dish is made up of any meat cut, simmered for an hour or so in a cooking marinade of vinegar and soy sauce, with peppercorns, salt and a laurel leaf. The meat becomes a tasty bomb of flavor sitting in oily gravy left from the simmer, often used to flavor the fried rice or steaming hot rice: (like a meal in itself for some folks—the adobo sauce).
When the SHTF...Adobo Everything!
Bicolanos who live off the land enjoy spicier adobo using siling labuyo as additional rekado aside from the traditional peppercorns. The adobo lovers not only like their meat spicy, they cook their adobo with gata or coconut milk to enhance the savory meat into a glorious spicy meal no other recipe can match.
Even fish
steaks can be cooked adobo-style or what is usually called paksiw na
isda--a stew cooked in vinegar and a slight dash of soy sauce.
Vegans can also have a taste of the adobo fancy. Adobong sitaw (string beans), or adobong kangkong (swamp spinach) besides being a vegan gourmand's special treat, are also a poor man's heavenly fare if there is no meat on the table.
