Pinoy Adobong Dilaw na pata

Adobo our national dish. It has been said that we have been cooking adobo before the Spanish arrived. Particulalry because we preserved meats in vinegar either kinilaw, paksiw or sankutsa (to cook in vinegar and spices). When the Spaniards came Pedro de San Buenaventura referred to this dishas adobo de los naturales (adobo of the native people) from the Spanish term adobar meaning sauce or marinade.

This is our version which historians trace the original recipe to Southern Luzon from areas of Batangas and Cavite where Tumeric is abundant. Lets eat!

INGREDIENTS

1 kilo Pork Pata
1 head Garlic
1 head Onion
1 small piece Luyang Dilaw/Turmeric
3/4 cup Vinegar
1/2 cup Fish Sauce
1/2 tspn. Black Pepper (added after simmering vinegar and fish sauce) sorry we forgot to label in video

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