Hawaiian electric pork adobo5/7/2023 Though adobo is a Spanish word, the technique for making Philippine adobo predates the centuries-long Spanish colonization of and rule over the 7,000-island archipelago. Even if I wasn’t watching her, I knew we were having adobo by the smell of vinegar and black peppercorns. They’d get seared in the pot alongside the garlic and onions. Then, she’d put a large pot on an electric burner to start heating up as she sliced the onion into half-moons and opened a package of chicken, usually drumsticks and thighs. I’d watch her turn on the rice cooker, add rice, oil, salt and water, and set it with a few beeps. Like a ballerina, Lina transitioned swiftly from precise, quick movements to calm efficiency as she cooked. “Every person is an onion,” she’d sometimes say, “full of hidden layers.” Almost every meal would start with an onion, which she’d pass to me to peel as she started to prep. Lina’s kitchen was tight, so when she started making dinner, I’d lean over the white Formica breakfast bar and watch her rummage through her crisper drawers and pantry, lining ingredients up between the sink and stove. ![]() Among other things, she instilled in me a love for the salty, lightly spiced tang of adobo. Lina, who was born in Manila, was one of my favorites. I had a lot of babysitters before I turned 12, women who would watch me and my brother after school, and sometimes make us dinner when my parents had to work late.
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