Pork Adobo is Filipino comfort food at its finest. Seared pork belly or shoulder is simmered low and slow in a tangy, garlicky sauce …
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Cooking (probably) The Most Flavorful Pork in the World
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myocardial infarction
going to take this to Deer Camp in the UP of Michigan, we'll see if the real food critics approve
I'm an Adobo Master, this is to die for. Legit recipe!
So many ways to make adobo. Might have to try this version. In our family we don’t use any sugar at all. Simple ingredients. Vinegar, some salt. Boil it with bay leaves, whole peppercorn, some garlic cloves. When all the water evaporates the grease from the fat will help sear it at the end. That’s it, so delicious.
The audio quality on this video is very good. Do you capture your audio through a small mic hidden somewhere on your, or overdub your voice after the fact and carefully line up the visuals to the audio?
My fiancé is from the Philippines and she makes it in both pork and chicken.
God, another sear and deglazed by onion adobo. adobo with onions = filipino pork steak. Just fry the pork in the rendered fat after boiling. Make sure you only add enough water to submerge the meat, this will let you easily separate the sauce and the rendered fat ( you can even make it crispy ) this way you dont need the onions!
I’ve not tried this. Based on your ingredients, is this dish normally sweet or does the vinegar balance that out?
You really can't use pork loin and belly needs to have skin on. Chicken can be used, as can other key ingredients because adobo is just a broad flavour base. This whole maillard and caramelisation is just pure bullshit and if you want to use a reference, just fly to the Philippines.
Adobo can be dry or wet like a soup and nothing is right or wrong, even when some western wanker thinks he can do better.
OMG! I love the flippas At my workplace their pork adobo is insane and will also share it with me and I will share my wife's Indonesian food with them!👍👍👍👍👍♥️
I'm glad I'm not the only 1 that does that with the fish sauce. 🤣
Italians? I thought it's the French that does more garlic..😅
I have garlic with my wok fried vegs every single time and I'm not french
Fishsauce dies after 1 month on the fridge. It's not supposed to smell awful. I bet ypurs is really old and stored warm with light. Yikes
Taste like sugar …totaly overrated
OMG I just woke up an hour ago but youve made my Porkie Belly HUNGRY..lol
A pinch of Gordon Ramsey would leave a bad taste in my mouth..!
It was interesting
Please link the Bok Choy recipe mentioned….
I made this the other night and I must have done something wrong. The only thing I can taste is salt and I used low sodium soy sauce. I'll give it one more try without marinating it first, I'll let you know how it turns out.
Flavourful Isnt a word
Burnt soy sauce = extra salty
I know it's just 10 minutes but why is it so long. I just want information. This is just AI food
There's no onion in adobo
Drop the f…ing MSG – it's disrespectfully admitting, that the cooking of the old folks was not good enough, and that you need an industrial chemical to make great taste.
We need and anti-MSG trend.
I don't care how good it tastes. Nothing justifies eating that amount of saturated fats.
yummy
omg that is a good looking adobo! yummy!
This is a tasteful dish ✔
Some Filipinos add boiled eggs to their adobo. So I think a nice boiled egg salad would be a great side dish. If you don't want rice, naan bread is a great carb to go with adobo.
Is it just me, or did that pork belly show no indication of being marinated in soy sauce, when it was put in the Wok?
Oh and rice makes you fat and weak, that's why Filipinos can't even walk few hundred meters, they always use trikes hahahah
Ohh and replacing rice with potatoes is the best you can do, because rice doesn't have absolutely anything of nutrients , it's totally same as noodles = nothing, yes I admit that pasta is almost nothing at all also, but potatoes have vitamins and nutrients.
Criminal you didn't add potatoes and chili.
why you did not use the marinated meat?
Sorry I don't understand.
Thought you said to marinate the pork for 4 – 24 hours, yet when the time came to sear the pork, the meat was plain, non-marinated pork that you put in the pan.
Making your recipe now, My Filipina girlfriend makes it all the time. Hopefully this impresses her ! Thanks Chef !
,first thing came to my mind was "pork belly burn ends". So freaking good but extremely sweet.. they melt in your mouth. Will have to try this when pork belly comes down from 100.00 a side to something like 15-20. 😅
This looks so good. Will definitely try your version. Mabuhay ka!
As a pinoy, the moment i saw a skinless pork…. bYE!
Looking at the thumbnail already make me hungry
I cannot listen to that accent
THANKS YOU GOODNESS DAPHNE COTTON ALWAYS 💜, AWESOME
I would like to know what brand of stove that you are looking on
So you marinated the pork and then proceeded to sear non marinated pork? Why? I find this misleading. We all know that if you seared the marinated pork it either would have stewed or blackened too fast. That’s why you used non marinated pork isn’t it?
Adobo is an original Filipino dish used commonly before refrigerators were invented. We eat it as is, or take a few, shred then stir fried with whatever vegetables are picked from our backyards
Next day left over adobo is best shredded into adobo fried rice or shredded then fried as sandwich filling
We prefer chicken, sitaw or string beans, kangkong or swamp cabbage, even mussels for adobo. Pork is best for lechon kawaii and crispy PATA or knuckles. The best vinegar is sukang Sasa or sukang 0aombong or nipa palm vinegar. No chemicals, 100% organic