Walking into Via Mare is like stepping into the heartbeat of the Philippines. It’s not just a restaurant; it’s a story told in flavors, a legacy that has been simmering since 1975. Founded by Chef Glenda Barretto, Via Mare set out with a mission—preserve and elevate Filipino cuisine. And that’s exactly what it does. This place isn’t just for the hungry; it’s for the curious, the traveler, and the seeker of authenticity.
Why Via Mare?
Because here, the food does the talking. You don’t need to be a culinary expert to know you’re tasting something special. The Spicy Tuyo Flakes and Chicken and Pork Adobo aren’t just dishes; they’re traditions served on a plate, with each bite giving you a little taste of history. It’s bold, it’s unapologetic, and it’s unforgettable.
Spicy Tuyo Flakes
Imagine this: spiced dried herring, preserved in olive oil with garlic and a touch of chili. The result? A flavor bomb that doesn’t just sit on your tongue—it lingers, it warms, it leaves a mark. This isn’t the kind of spice that slaps you in the face; it’s the kind that builds slowly, making you want just one more bite. Pair it with garlic rice, and you’ll understand why Filipinos swear by it. It’s a dish that’s not trying to impress you; it’s just doing what it does best—bringing bold flavors, minus the frills.
Chicken and Pork Adobo
Adobo is the comfort food of the Philippines, and Via Mare’s version is as close to home as you can get. A mix of tender pork belly and juicy chicken, slow-cooked with soy sauce, vinegar, garlic, and bay leaves. Every bite is a balance of sweet, salty, and just a hint of tang. It’s not fancy, but it’s perfect. And the best part? That thick, rich sauce clinging to every grain of rice, making each mouthful as flavorful as the first.
A Piece of Filipino History on Every Plate
Via Mare doesn’t need to reinvent the wheel; it just has to stay true to the roots. And it does. From the first dish Chef Glenda served to the latest creations, this place has held onto its mission: showcase the flavors of the Philippines with respect and finesse. It’s a place that has catered to state banquets, served presidents, and hosted celebrations. That’s because Via Mare isn’t just a restaurant; it’s a custodian of culture.
Why Via Mare Is Essential
A Simple Adobo Recipe: Bring Via Mare Home
Want a taste of Via Mare at home? Here’s a recipe to capture the essence of their Chicken and Pork Adobo. Simple, soulful, and, most importantly, true to its roots.
Savory Meat Adobo
Discover the rich and tantalizing flavors of our Savory Meat Adobo, a perfect blend of tender pork and chicken simmered to perfection. Inspired by classic Filipino cuisine, this recipe is both easy to prepare and incredibly satisfying. Whether you’re a seasoned chef or a cooking enthusiast, this dish promises to elevate your home-cooked meals with its irresistible taste and aromatic profile. Ideal for family dinners or special occasions, our adobo is sure to become a beloved staple in your kitchen. Get ready to impress your loved ones with this mouthwatering and versatile recipe!
4
portions15
minutes1
hour927
kcal1
hour15
minutesKeep the screen of your device on
Ingredients
- Proteins
1 pound pork shoulder diced
1 pound chicken thighs portioned
- Flavorings
3 cloves garlic lightly crushed
1.5 teaspoons black peppercorns
2-3 pieces dried bay leaves
- Liquids
4 tablespoons white vinegar
1/3 cup soy sauce
2 teaspoons oyster sauce
1 1/3 cups water
- Sweeteners and Oils
1 teaspoon brown sugar
2 tablespoons vegetable oil
- Seasonings
salt to taste
Alternative Ingredients: • Pork shoulder can be used in place of pork belly for a leaner option. • Gluten-free soy sauce substitutes include tamari or coconut aminos for those with gluten sensitivities. • Honey or maple syrup can replace brown sugar for a natural sweetener. • Vegetable oil can be substituted with olive oil or avocado oil as an alternative.
Directions
- Heat the Pan – Begin by warming the vegetable oil in a large nonstick skillet over medium heat.
- Sauté Garlic – Once the oil is hot, add the crushed garlic cloves and cook until they achieve a golden brown hue, releasing their aromatic flavor, approximately 3 minutes. Optionally, remove the garlic for added texture later.
- Brown the Meats – Introduce the diced pork shoulder and chicken thighs to the pan, sautéing them until they turn a light brown color, about 5 minutes. This step ensures the meats develop a rich flavor foundation.
- Add Seasonings – Sprinkle in the black peppercorns and add the bay leaves, followed by oyster sauce, soy sauce, and water. Stir the mixture to combine all the ingredients thoroughly.
- Simmer the Adobo – Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the meats are tender, which should take approximately 45 minutes. This slow cooking allows the flavors to meld beautifully.
- Sweeten the Sauce – Stir in the brown sugar, allowing it to dissolve and balance the savory elements of the dish.
- Incorporate Vinegar – Pour in the white vinegar and increase the heat to bring the mixture back to a boil. Continue to simmer until most of the liquid has evaporated, concentrating the flavors, about 15 minutes.
- Final Seasoning – Taste the adobo and season with salt as needed. Return the fried garlic to the pan, stirring well, and cook for an additional 2 minutes to meld all flavors together.
- Serve and Enjoy – Remove the adobo from heat and serve hot over steamed rice, garnished with optional fresh herbs if desired.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
Notes
- To enhance the depth of flavor, marinate the chicken and pork in the soy sauce and vinegar mixture for at least an hour before cooking. For a thicker sauce, increase the simmering time until the desired consistency is achieved. Serve this adobo alongside steamed jasmine rice and sautéed vegetables for a complete meal. Adding a touch of freshly ground black pepper or a sprinkle of chopped green onions can elevate the dish further. Leftovers taste even better the next day as the flavors continue to develop.
Nutrition Facts
- Calories: 927kcal
- Fat: 85g
- Saturated Fat: 28g
- Cholesterol: 170mg
- Sodium: 1300mg
- Potassium: 500mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 220IU
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 3mg
