Adobong Baboy (Pork Adobo)
There must be as many ways to cook adobo as there are islands in the Philippines (high tide and low tide). There's adobong baboy, adobong manok, adobong pusit, chicken pork adobo, adobong matanda, adobong tuyo, adobo sa gata, etc. etc. If I list down all the different variations of adobo, it's going to take me until tomorrow.
Over the weekend, Teppie and I were invited to our friend Marichelle's place to pick up our pasalubong from the Philippines (which I later forgot to bring home with me - Boy Bawang!) and partake of the food her mom prepared for her so she wouldn't go hungry living alone and not doing any
real cooking (well, her stock lasted all of one afternoon). And since I am a big fan of Marichelle's mom's cooking, I was so there.
The menu were, among other things, adobong baboy and gising gising (there were lots of other food but these 2 were the only ones I ate). Yes! Marichelle mentioned that her mom distinctly remembers me loving her gising gising recipe but what I think Marichelle doesn't remember is I love her mom's adobo as well. Today, I spent the better part of an hour (or so) looking at photos on the net, trying to match that with Tita's adobo but to no avail.
I already personally know how to cook two types of adobo so I thought, what the heck, might as well learn another one to satisfy my adobo craving. Although, I did ask Marichelle to ask her mom if she can give her recipe to me and until then, I wait with bated breath.
The Types Of Adobo I Know How To Cook
| Recipe | Name | Description |
| # 1 | Adobong Tuyo | no soy sauce, perfect with garlic rice and sunny side up |
| # 2 | Sweet Style Adobo | quick and easy and with sugar |
| # 3 | Adobong Baboy | no sugar |
