What better recipe to follow a post on pig history than one that uses pork—this one from the Philippines.
The Philippines were once part of the great trading empire that Spain established after the discovery of the New World. It is the Spanish legacy that makes the islands of the Philippines something of an anomaly in Southeast Asia. In the Philippines, the cuisine and culture both were influenced as much by Spain as by India, Malaysia, and China. Hence, in Manila, you can get egg rolls with your arroz con pollo.
The national dish of the Philippines is a “stew” called adobo. Originally made with pork alone, it is now increasingly made with pork and chicken, or even with chicken alone. Adobos are Spanish in origin, and, though they have largely disappeared in Spain, they can still be found in Spain’s former colonies, altered in each to suit local tastes and available produce. Whatever the regional differences, the elements that all adobos have in common are garlic, salt, and something acidic. Continue reading