History

Adobo's cultural history is deeply intertwined with the culinary traditions of the Philippines and the influences of its colonial past. The term "adobo" comes from the Spanish word "adobar," meaning "to marinate." Spanish colonizers introduced this term during their occupation of the Philippines in the 16th century. However, long before this, indigenous Filipinos were already preserving and flavoring meat with vinegar and salt, a technique known for its ability to prolong food longevity in tropical climates.

As Spanish influence grew, native cooking techniques combined with the colonizers' culinary practices. The traditional Filipino method of stewing meat with vinegar evolved with the addition of soy sauce, garlic, peppercorns, and bay leaves, among other spices introduced by the Spaniards and trade interactions. This fusion created the distinctly Filipino adobo that is recognized today.

Moreover, the adaptability of adobo has led to numerous regional variations across the Philippine archipelago. These variations might include the use of coconut milk, turmeric, or pineapple juice, reflecting the diverse local ingredients and cultural nuances of each area.

Adobo is symbolic of Filipino culinary identity not only for its rich, flavorful taste but also for its embodiment of resilience and adaptation—a dish that has transcended its roots to become a national culinary symbol. Today, adobo is celebrated as a staple of home-cooked comfort food, representing the complex tapestry of Filipino history and culture.

Ingredients

• 1 kg pork belly, sliced into 1- to 2-inch thick slices

• 1 kg bone-in chicken thighs and legs

• 1 cup garlic cloves, peeled

• ½ tbsp whole black peppercorns

• 1 ¼ cup white, cane, or coconut vinegar

• ¼ cup soy sauce, preferably Datu Puti

• 1 cup water

• 2 bay leaves

Directions

1. Sear meat: Add just enough oil to thinly coat the bottom of a large, heavy-bottomed pot or braising pan over medium heat. Add pork belly slices to the pan, working in batches to avoid overcrowding. Sear pork, flipping as needed, until golden brown on all sides. Remove pork belly from pan and set aside.

2. Working in batches, add chicken thighs and legs to the excess oil and pork fat. Sear chicken, turning as needed, until golden brown on all sides. Remove chicken from pan and set aside.

3. Cook aromatics: In the same pan, add garlic cloves and cook, stirring frequently, until evenly and lightly blistered. Add black peppercorns and toast for about 2–3 minutes.

4. Simmer chicken and pork: Increase heat to medium-high. Pour in vinegar and soy sauce, stirring with a wooden spoon to gently scrape up the browned bits at the bottom of the pan. Add pork and chicken pieces, water, and bay leaves to the pan. Once liquid is boiling, reduce heat to medium-low, maintaining a simmer. Cover pan and continue simmering until meat is tender, about 1 hour and 30 minutes.

5. Taste the sauce and adjust seasonings as needed. Discard bay leaves and serve adobo with hot steamed rice.

History

Pancit Canton is a popular Filipino noodle dish that reflects the cultural and historical influences on the Philippines. Its roots can be traced back to Chinese immigrants who settled in the Philippines centuries ago. The term "pancit" comes from the Hokkien word "pian i sit," which means "something conveniently cooked," illustrating the dish's Chinese origins.

As the Chinese community grew in the Philippine archipelago, their culinary traditions began to intertwine with local ingredients and flavors. Over time, pancit dishes evolved, incorporating various meats, seafood, and vegetables readily available in the region. Pancit Canton, specifically, is influenced by the Chinese chow mein, characterized by its thick egg noodles stir-fried with soy sauce, meat, and vegetables.

Spanish colonization also played a part in shaping Filipino cuisine, including pancit, by introducing new ingredients and cooking techniques. The blend of Chinese and Spanish culinary traditions resulted in a unique Filipino interpretation of noodle dishes.

In Philippine culture, pancit, including Pancit Canton, is often associated with celebrations and symbolic meanings. It is traditionally served at birthdays and other significant events, as the long noodles are believed to signify long life and prosperity.

Today, Pancit Canton is a staple in Filipino households and can be found in numerous local eateries across the country. Its adaptability and diverse flavors continue to make it a beloved comfort food, capturing the essence of Filipino culture and its history of international influences.

Ingredients

• • 2 tablespoons avocado oil

  • 1 small onion, sliced

  • 2 tablespoons garlic, minced

  • ½ cup celery, ¼-inch, cut on the diagonal

  • 1 cup carrots, julienned

  • 1½ cups green cabbage, thinly cabbage

  • 1 cup snow peas, sliced in half

  • 8 ounces canton noodles

  • 1 tablespoon oyster sauce

  • 1 tablespoon soy sauce, preferably Silver Swan

  • 1½ cups chicken broth,

  • kosher salt to taste

  • freshly cracked black pepper to taste

Garnish:

• • calamansi or lemon wedges, for squeezing

  • freshly cracked pepper

Directions

1. Add oil to a wok or skillet over medium-high heat, then add garlic and onion and keep a consistent stir. Sauté until onion is translucent, about 3 minutes.

2. Next, add celery and carrot and cook for 1 minute. Add cabbage and snow peas, then cook for 2 minutes. Season to taste with salt and pepper, then add oyster sauce, soy sauce and chicken broth.

3. Bring liquid to a boil then add pancit canton noodles. Cook and constantly fold noodles until liquid is completely absorbed, 7-9 minutes. The noodles will soften as it absorbs the chicken broth.

4. Divide pancit canton among bowls and serve with a lemon (or calamansi) wedge and a grind of freshly cracked pepper. Enjoy!

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