I am a vegetarian and has been one for a decade now. Except for taking iron and calcium supplements, vegetarianism is not at all burdensome to me. In fact, I feel that I am healthier, more fit and less prone to sicknesses now that I rely more on plant foods for sustenance. I don’t miss eating my favourite tocino and longanisa and the pork fat in sinigang na baboy.
But the other Sunday, I was so tempted to eat meat that I myself was surprised. And more surprisingly, it is meat that I myself cooked. Yes, you guessed it right, adobo it is!
Adobo is an all-time Filipino favourite. In fact, it is the national dish of the Philippines, and rightly so, because it perfectly represents everything that is Pinoy. From its simple yet savoury flavour to its deceptively unappealing appearance, it is truly Filipino.
For one, it is a dish that evolved in the same manner and at the same pace as the nation itself. It started as a dish that was simply cooked in salt and vinegar. But the influences of the Chinese, Spaniards and Americans all converged to make the Filipino adobo into what it is now.
Even a mile away, when a Filipino smells the distinctive adobo flavour, he would know what it is that tantalizes his nostrils. The unique blend of the meat (pork and/or chicken), soy sauce, vinegar and the spices, create a scent that evokes the happiest of memories about home and the families we Filipinos in foreign lands left behind.

Tempting, Tantalizing Adobo
And so that particular Sunday, I cooked adobo for our churchmates – the best yet that I ever cooked of this dish. For more details, you might want to read it in HotMomma. And so it came to pass also that day, that I was tempted, for the first time in 10 years, to eat meat. Maybe because it was adobo.

down and out








