If there is anything more synonymous with Filipino food, it’s unequivocally Adobo. Many of us grew up with this savory dish at the comfort of our homes through heirloom recipes cooked by our mothers, fathers, or even grandmothers. While made with different methods, each style maintains a similar flavor profile of salty, sour, and tangy.
In an effort to pass House Bill 3926, which formally declares Adobo as our national dish, NutriAsia’s Datu Puti held the Adobo Challenge at Mercato Centrale. Fourteen veterans of the successful weekend food market showcased their best Adobofied creations.
THE ADOBO CHALLENGE
Each entry in the Adobo Challenge was judged based on the following criteria: creativity of concept, history, banding, cooking techniques, innovation, how it adopts Filipino culinary styles, and its effective use of Datu Puti products.
Among the 14, a Top 3 were chosen and a People’s Choice Awardee. Here are the winners…
Adobo Movement Series:
– ADOBO MOVEMENT: Making Adobo the National Dish of the Philippines!
– Chicken Pork Adobong Puti by the Adobo Queen, Nancy Reyes-Lumen! (Recipe)
– ADOBO CHALLENGE: Best Adobo in Manila! @Mercatocentrale
– RODRIGO’S ROAST: Adobo Dish Recipe Fit for a President!
FIRST PLACE: The Oinkery | “Pugon-Smoked Pork Adobo”
This delightful Adobofied dish gets inspiration from Cebu’s long history of Lechon. The pork is cooked inside a pugon oven, which allows the smoky flavors to seep.
The meat is amazingly tender and flavorful. A side of green mangoes helps add another dimension of taste, making this dish quite memorable.