Adobo, My Paborito.

Photo from PanlasangPinoy.com

     Growing up, my family didn’t eat fancy food. But there was one dish we always had, and it quickly became my favorite: Adobo. It’s a simple Filipino dish—pork cooked in vinegar, soy sauce, and garlic. What made it special wasn’t just the ingredients but how my mom made it.

     What I like most about adobo is how my mom prepares it. She starts with pork that has some fat and skin, which makes it tastier. She fries the meat until it's golden brown and crispy on the outside but still soft on the inside. The meat is fried well, with almost no sauce left—mostly oil that makes it rich and flavorful. That’s the kind of adobo I love.

    My mom doesn’t use much sauce, just enough to coat the pork, so the dish is mostly oily and dry, not soupy. The vinegar and soy sauce give it a strong, tangy flavor, but what I love most is the spiciness. My mom always makes sure it’s extra spicy, which gives it an extra kick and makes it even better.

     When I eat it, I always mix it with rice. The oily sauce coats the rice, making it flavorful with each bite. The crispy, spicy pork together with the rice creates the perfect balance. Every time I eat it, I feel happy and comforted, like it’s the best meal ever.

     Adobo may be simple, but it’s special to me. It’s more than just food—it’s something that brings me joy. No matter where I go or what I try, my mom’s spicy, oily adobo will always be my paborito.