I’ve eaten a lot of adobo in my life. Growing up in a Filipino household meant that we ate classic Filipino recipes like adobo, the national dish of the Philippines, on a weekly basis. Sometimes it ...

An adobo dish served aboard the Viking Ve. In a large nonmetallic bowl, combine pork belly, chicken, vinegar, soy sauce, broth, brown sugar, garlic, peppercorns and bay leaves. Cover and marinate 6 to ...

CHICAGO (WLS) -- Every country seems to have a national dish. In the Philippines, most would agree that dish is Adobo. With inspiration from both Chinese and European traders, the dish has been ...

Ready for an exquisite chicken dinner? Adobo is a traditional Filipino dish of chicken or pork that's stewed in vinegar, garlic, soy sauce, bay leaves and peppercorns. Below, we’ve got the recipe for ...

DE OCAMPO: “The patis-calamansi dip helps neutralize the richness of the adobo.” She didn’t know how to cook until she got married, which was quite surprising for a true-blue Kapampangan. But, as soon ...

In March, chef Charles Olalia decided to do something about adobo, the homey, vinegar-spiked dish that is as close to the national food of the Philippines as you’re likely to find. Olalia is the chef ...

Banana leaves give an aromatic flavor that’s quintessential to Philippine cooking. Because they are abundant in the terrain, they are used as wraps to serve food in. And don’t worry — they’re easier ...

My first restaurant job in Hong Kong was as pastry chef at a restaurant where all the cooks – except myself and the head chef – were Filipino. They were a talented group who cooked American/European ...

So which came first – higher prices of eggs or higher prices of chicken? Like most chicken-and-egg situations, this is a puzzle. What is clear is that prices of both poultry products and eggs have ...

MANILA: The Philippines’ ABS-CBN has launched its own multichannel network, Chicken Pork Adobo, featuring 90 content creators. The MCN’s lineup features digital stars whose channels on YouTube tackle ...

Carmen Segovia believes that in cooking adobo, one should rely on one’s taste rather than follow the exact recipe or the “right” amount of seasoning dictated by cookbooks. For her, cooking the best ...