When we think of adobo in Hawaii, we immediately think of Filipino pork or chicken adobo. But did you know that adobo has roots from the Iberian region of Spain and means “marinade” or “sauce”?
When we think of adobo in Hawaii, we immediately think of Filipino pork or chicken adobo. But did you know that adobo has roots from the Iberian region of Spain and means “marinade” or “sauce”?
As the Spaniards sailed the world, they influenced the foods in many countries, including the Philippines. The addition of spices and vinegar in many adobo dishes were added to meats to preserve them. Think about slaughtering a pig with no refrigerator. Adobo was a great way to keep the meat from going bad.
In Mexico, the chipotles en adobo are smoked, ripe jalapeno peppers in a sweet red sauce. Here’s a chicken in mole sauce that I have made. Although it has a dark brown color, which may not look appealing, it is delicious.
Mexican Chicken in Quick Mole Sauce
Serves 4-6
Season with salt and pepper to taste:
3 boneless, skinless chicken breasts, about 1-1/4 pounds
In a heavy Dutch oven pan, heat on medium heat, add:
2 tablespoons olive oil
1 large onion, roughly chopped
Add:
Chicken breasts
Brown, then add:
3 cloves garlic, chopped
2 teaspoons chili powder
1-1/2 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground cinnamon
One 15-ounce can diced tomatoes
2 tablespoons chopped chipotle en adobo
1 teaspoon grated orange zest
1/2 cup prune juice or 1/4 cup chopped prunes
1-1/4 cup chicken broth
1 tablespoon almond or peanut butter
2 ounces unsweetened chocolate, chopped
2 teaspoons lime juice
Cook for about 30 minutes, until the breasts are done. Remove the breasts from the pot, place sauce in a blender and puree until smooth. Return sauce and chicken to pot, cook for about 15 minutes. Serve with beans, rice and cilantro sprigs.
In Portuguese cooking, carne de vinha d’alhos has its origins from adobo.
Fried Vinha d’Alhos
Serves 6-8
Cut into 1-1/2 inch cubes, place in bowl:
4-1/2 pound pork butt
Combine and pour over pork cubes:
1 cup cider vinegar
1 cup distilled white vinegar
2 teaspoons lemon juice
5 tablespoons Hawaiian salt
5 Hawaiian red peppers, crushed
15 cloves garlic, crushed
1-1/2 teaspoon paprika
1/8 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
Refrigerate overnight. Place pork cubes into saucepan, cover and cook for 15 minutes, drain. Cook pork for 45 minutes longer. Brown meat until crispy.
In Puerto Rico, adobo is a seasoned salt and used as a rub on meats.
Adobo Seasoning
In a small bowl, mix together:
1 tablespoon lemon pepper seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 tablespoon achiote powder
1-1/2 teaspoon ground cumin
1 tablespoon salt
Place in airtight container. Use for rub on chicken or pork.
I received an adobo recipe from my Filipino girlfriend in Thailand for Chinese-style adobo and found it interesting with the addition of oyster sauce and sugar as the Filipino adobo recipes do not usually ask for sugar.
Adobo Chinese Style
Serves 6-8
In a large pot, place and mix by hand:
2 pounds boneless, fat trimmed, pork, cut into 1 inch cubes
5 cloves garlic, crushed and minced
2 cups white vinegar
1/2 cup water
1/2 teaspoon cracked black pepper
Pinch salt
5 tablespoons oyster sauce
4 tablespoons soy sauce
Cook on medium heat, when it boils, lower to simmer. Cook until most liquid is gone. Sprinkle:
5 tablespoons sugar
Add:
1 tablespoon vegetable oil
Fry adobo. Serve with rice.
Foodie Bites:
Hawaii Community College is closed this week for spring break. They reopen next week and will be serving the foods of India from March 30-April 3.
The Ka’u Coffee Festival is being held in April. Sign up for a vendor or educational booth by contacting biopamoses@gmail.com or at 895-3932. You can also contact gailandgreg@mac.com or at 443-8281.
Want more information about the Farmers at the Kick-off Pa’ina on April 24? Contact mahalo@aloha.net or call at 928-9811. To enter your recipes in the Ka’u Coffee Recipe Contest on April 25, email lisa@kaucoffeemill.com or call 928-0550 for more information.
To enter in the Miss Ka’u Coffee and Miss Peaberry Pageants on April 26, contact Camba_gloria@yahoo.com or call 928-8558 or kaucalendar@gmail.com or 217-6893.
If you want to donate to the Miss Ka’u Coffee Pageant Scholarship Funds, contact mahalo@aloha.net or call 217-6471. To explore the forest and Ka’u water system on April 29, reserve a ranch lunch at Coffee and Cattle Day on May 1, or make reservations to stargaze from the top of Makanau on May 1, contact lisa@kaycoffeemill.com or call 928-0550.
The public is invited to the Ka’u Coffee Experience on May 2, the Ka’u Coffee Farm Tour on May 2 and the Ka’u Coffee College on May 3.
The Rotary Club of South Hilo’s 11th Annual Hilo Huli is being held on Sunday, May 3, at Coconut Island. All members of the club have tickets and will be happy to sell you a few, including President Doug Adams, Pat Aiona Sr. and Jr., Leslie Iida and Cindy Drummond.