Fely J's Kitchen
If pressed to name a national dish, most Filipinos would probably choose pork adobo, a comforting braise made with vinegar, plenty of garlic and black pepper.
Though it's local in origin (cooking with vinegar was a common means of preservation before the advent of refrigeration), historians believe its name was borrowed from a Mexican dish of meat stewed with wine and/or chilies. What sets a superior adobo apart? Deeply and evenly browned meat, something that, to the disapproval of some Filipino cooks, is occasionally achieved by using soy sauce.
The cooks at Fely J's Kitchen, a serene indoor–outdoor space in Makati, surely employ this shortcut. But even a die-hard purist would have difficulty resisting the restaurant's version of this Filipino favorite: gorgeous mahogany-hued pieces of fork-tender pork shoulder garnished with sweet caramelized roasted garlic cloves.
Tel: +63 2 728 8878
Published on Aug 19, 2009