When I miss my Dad, I always think of Adobo. Pork and Chicken Adobo is a classic Filipino hearty meal served with steaming white rice and some fresh ripe mangoes on the side. My Dad used to make the BEST Adobo and he cooks it with precision and love. He even cooks adobo using other ingredients like squid, local vegetable greens, pork hocks and more.
I like to make adobo because it stores well in the fridge. Since it is cooked with a good quality vinegar, it lasts longer in the fridge than other meat recipes.
I remember when I was little and we had a school field trip for Girl Scouts, my Dad would cook adobo so I can pack it for our lunch. We did not have insulated lunch bags before 🙂 and keeping my rice and adobo in a Tupperware lunchbox was enough to keep my lunch fresh and ready for eating.
There are many recipes online on how to make this. My recipe was handed down to me by my Dad so to me, it is a very special recipe dear to my heart and unfortunately, I am not willing to share 😛
I may not be the best Adobo cook but still, each time I follow the step-by-step instructions my Dad taught me, it reminds me of the good happy days as I watch him do his tricks in our small kitchen.
I know maybe you’re thinking, then why am a blogging about Adobo??? Because I want to share my photos 🙂
Okay, here’s a link I found on how to cook Adobo.
I miss you Daddy! This is for you!