Pininyahang Adobo

Adobo is a popular dish in Filipino cuisine that can consist of meat, seafood or marinated vegetables with vinegar, soy sauce and garlic. This dish is also unofficially seen as the national dish of the Philippines. The name Adobo has been taken from Spanish, but the preparation method is completely Filipino. The use of vinegar in Filipino dishes dated back to the past and was mainly done to extend the shelf life of the dishes. This was at the time when Adobo was mainly made with pork and chicken. The soy sauce was later added to the original recipe due to the influence of the Chinese traders who replaced the salt with it. This dish was traditionally cooked in small clay pots known as the palayok. The ingredients of the traditional Adobo can vary per region, as each region has its own variation on the original recipe. This variant is distinctive because of the addition of pineapple to the ingredients.

Necessities:

• 1 kg Pork chips or liempo, sliced
• 1 pack datu puti pininyahang adobosaus 180 ml
• 240ml water
• salt

Preparation method:

1. Mix meat and datu puti pininyahang adobo sauce in a pan
2. Add 240 ml of water and banana blossoms, and bring to the boil
3. Continue to simmer until the meat is tender, adding salt to taste.
4. Serve hot with white rice and boiled egg if desired

Ingredients:

Water, pineapple juice, cane sugar, raisin sugar, hydrolyzed soy protein, onion, black pepper, monosodium glutamate E621, garlic and sodium benzoate as preservative.

Also known as: Pininyahang Adobo, ananas, pineapple
Country of origin: Philippines
Brand: Datu Puti
Code: 4801668605981
Content: 180 ml