Adobo is one of my favorite ulam at home, most specially if it's cooked by my Pappi. Hay, walang kapantay :P
Mapapakanin pa more ka talaga. And this dish gets even better day after day after day and sometimes it's also known as "Pangat" not the commonly known fish dish but for "pangatlong init" because people say that adobo gets better after a while. But in our home di na sya masisikatan ng araw dahil ubos agad :P I love the Adobo version of Pappi, he called it Paksiw na pata :P Where he will cooked the pork's leg via pressured cooker till it's super soft that almost gets off the bone by itself, then seasoned just the way we like it, salty, sour and a kick of spiciness, yay drooling now :P
Co-presented with Mercato Central and Our Awesome Planet, The Datu Puti Adobo Challenge was part of the thrust to take the Datu Puti Adobo Movement a step further this 2016. Launched in 2015, the Datu Puti Adobo Movement was created to push for Adobo to be our pambansang ulam. It is a movement that hits close to home because Adobo is a dish that is as personal, as it is national. Each household has its own signature Adobo, and the shared flavor defines families, identifies us as Filipinos, and boosts us as a nation. This event is also supported by partners Philippine Culinary Heritage Movement (PCHM) and the National Historical Commission of the Philippines (NHCP).
The push for Adobo has reached much acclaim and has even been echoed by efforts in Congress. In fact, Bohol First District Representative Rene Relampagos filed House Bill 3926 in 2014, which sought to formally declare it as the national dish. The Datu Puti Adobo Movement has drawn support for the bill through a petition since the launching of the advocacy in June 2015.
Interested parties may still support the Datu Puti Adobo Movement by signing the petition at www.adobomovement.com.