One of the Philippines’ most treasured dishes is also its best known overseas. Adobong manok at baboy, chicken and pork adobo, combines favourite flavours of mixed meat, native vinegar and soy sauce, in a flavourful addictive braise. Artist Erica Enqiquez, who recently performed at the Sydney Fringe Festival in a performance exploring what it’s like to be a Filipino-Australian, named after this fascinating dish, Aussies of the Magic Mic and Adobo Kind, speaks to Yasmin Newman about how to make adobo.
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