In Search for the Perfect Adobo

Lately I've been obsessed with adobo, the Filipino dish of soy and vinegar. It has always been my favorite food. My mother used to have her own version, wherein she only puts soy sauce and no vinegar and calls it lutong toyo (cooked in soy sauce).

So whenever I go to any Filipino restaurant or store that has some cooked food I always seek out the adobo. You'd be right if you guess I'd go home with adobo to go. I always do.

However, it has been a constant longing on my part to find the perfect adobo taste. Andrea which is a popular Filipino restaurant in neighboring Vallejo makes a decent adobo. The fact that their chef (okay cook if you quibble with terminology)is a Kapangpangan makes their adobo more believable, to me at least.

Over at Cabalen, another Filipino restaurant, they make a pretty good version as well. However, the best adobo I've tasted so far was over at my brother's house. We were invited to an impromptu dinner last week when his daughter and her family were visiting for a few days. In order to spend time with family, especially my niece and her kids who have moved to Southern California, my SIL rushed making dinner after work.

Her adobo is superb! My husband said the adobo has been simmering in a crockpot for a long time that's why the flavor is really rich and the meat is falling off the bone. They used short ribs for the adobo, which I never even considered. I've always been using chicken and little bit of pork liempo. But now that I have tasted the short ribs adobo, oh my gulay, I think I'm going to try that one this weekend.

We've been consciously trying to eat healthy, and adobo with all the sodium content of the soy sauce, not to mention all the fat of the meat, I don't know if I can indulge in adobo as much as I wanted to.

If you are a cook and have made adobo, is there any tip about cooking it that you'd like to share with me?

(I composed this post sometime in September, have yet to cook short rib adobo.)

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