In this episode, we explore Filipino Adobo, the unofficial national dish of the Philippines and a symbol of the country's adaptability and deep-rooted culinary heritage. Adobo is built on a simple yet powerful combination of vinegar, soy sauce, garlic, bay leaves, and black peppercorns, creating a sauce that is tangy, savory, and deeply comforting.

Listeners learn how to marinate meats—traditionally chicken or pork—to infuse them with flavor before simmering them slowly until tender. The episode highlights essential techniques such as letting the vinegar boil before stirring, reducing the sauce to create a glossy finish, and frying the meat briefly for a caramelized, crispy variation.

We also explore the Philippines' rich regional diversity through adobo sa gata (with coconut milk), spicy Bicol-style adobo, squid adobo, and even vegetarian versions. Each variation reflects local ingredients and traditions while staying true to adobo's signature balance of sour, salty, and aromatic.

Served with steamed rice, adobo is a staple of Filipino homes and a dish that tastes even better the next day. More than a recipe, adobo is a cultural icon—warm, familiar, and endlessly adaptable.