My Pork Adobo that Uncle Roger reviewed
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- čas přidán 19. 06. 2024
- Today we’re making a Filipino dish called adobo. If you haven’t tried it before, you need to add it to your list. It has so much flavour and the pork comes out extremely tender and juicy. Recipe below.
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Pork Adobo Recipe
Ingredients
- 1.2kg pork belly
- 5 tbsp coconut vinegar
- 2 tsp sugar
- 4 tbsp dark soy
- 4 tbsp light soy
- 8 cloves garlic, diced
- 4 bay leaves
- 400ml water
- Spring onion for garnish
Method
1. Dice your pork belly into roughly 3cm cubes.
2. Marinate your diced pork belly with the white vinegar, sugar, dark soy, light soy, garlic and bay leaves for 1-6 hours.
3. Drain the pork belly from the marinade. In a large heavy-based pot, brown off the pork belly so you have good colour on all sides.
4. Once your pork belly is nicely browned, add the marinade to the pot with the water. Bring this to a simmer, turn low and cook for 1.5 hours or until the pork is super tender.
5. For the last 30 minutes, take the lid off the pot so the sauce reduces and becomes nice and sticky.
6. Serve your pork adobo with rice and some optional spring onion as garnish. - Jak na to + styl
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I was gonna ask you for that. You've sorted tea for me tonight so that's worth a few bucks for a good cause. Well done, mate.
I love it Andy! I hate to be a buzz kill but that last bottle with the red label is Japanese Sukiyaki sauce, it is made of Soy, sake, mirin and sugar. i assume you can't read Japanese, lucky for you, I can, so just a heads up it will burn fast if you treat it like soy sauce. Happy cooking!
Do a Sisig please 🥺👉👈
The best secret of Adobo after cooking it have it in the Fridge for a day then reheat it, the taste would be astronomical 😊
Where’s the Uncle Roger review link btw
When I cook my pork adobo, I don’t measure the amount of soy sauce and vinegar. I just pour it in until the voice of my ancestors tell me to stop. Lol 😂
same hahahaha
aa uncle roger would say "just use feelings...."🤣🤣🤣
They kinda have different ancestors 😂
Uncle roger adobo would have boiled eggs and diced fried firm tofu/chopped celery leaves for garnish😁..thats how you put Chinese touch on a Filipino adobo
Me too, we do the "tantya tanya" 🤣🤣🤣
FINALLY!!! this is authentic adobo, no lemon, no parsley no any unnecessary garnish.
This is adobo we all know "authentic" but if you will do some research, adobo was made way before soy sauce was invented. Way back in the day, they used salt. Since he made the adobo we all know, this is a perfect one, no western influence on the dish
He needs kalamnsi ...just a touch
@@davidlacson4940 kalamansi... on adobo?? it already has vinegar, why would you put kalamansi
What's authentic?
Its not authentic, my opinion.. sugar?? Nooo
*The thing with **_Adobo_** is, it has different variants. The Philippines has 7000+ islands so it’s only natural to have **_Adobo_** be cooked according to the taste, culture, and ingredients prevalent in the region. And for as long as the **_Adobo_** has its basic ingredients, it’ll still be **_Adobo,_** no right and wrong.*
I like mine without sugar or Sprite/7Up or anything that will give a hint of sweetness. I want the old-fashioned one, with hardboiled eggs, and potatoes.
And I remember the _Adobo_ of my officemate from the Bicol region. One is with plenty of red chilis, and another variant is with coconut milk.
Sorsogon they eat it with chilli and coconut milk 👍
True, this is the comment that I've been looking for...
We call it "Adobo sa Gata" ( gata means coconut milk) -fromCamarinesNorteBicol-
My mum, from Ilocos, cooks our _Adobo_ using _"sukang Iloco",_ so it has a bit like a wine-y taste. _"Sukang Iloco",_ by the way, is a vinegar from the Ilocos province made from fermented sugarcane juice.
I’m from Bicol, and as we all know, Bicolano love chili 😂🫣✌️
I love my adobo spicy 🌶️😋
Hi Andy!
Filipino here. I like how you made this adobo with no frills. I'm sure any Filipino who tastes your version would appreciate it and probably would think it was cooked by a Filipino.
I usually don't have time to marinate, as we often make adobo on a whim.
I subscribed and will be watching your videos. Good job! 😂
Came for the recipe, stayed for the stache.
Same
😂
Lol 🤣 classic 😉
He looks like a Pinkerton detective
Haha thanks legend!
Hahaha the “very good” when he drops the sugar lid is why I love you Andy. You’re authentic, and you’re my all time favourite chef
Thank you!
@@andy_cooks Yeah...Ditto! You're fun to watch, entertaining, educational...you're edutainment and cooking lessons. Thanks Andy!
Now uncle roger gonna roast on that part
@@andy_cooks halo
Hahaha I was thinking the same thing 😂
I love you posted this. I quit making adobo because my Mom would not share the entire recipe and I kept screwing it up. I am making this and inviting her over for dinner!!
Why would she do that?
@@jesusisking8502 maybe she's doing that so that the children would come back to her place for dinner because of that specific dish they crave😂
@@MayLamZ Good Mum's need to be needed.
Me too I dont share my recipes with my son so he'd be looking forward to my cooking everytime
What did your mom say about your adobo?😅
Hey Andy, new to your channel and ended up making this, just to give you an idea I'm terrified of cooking and the last time I cooked anything I burnt toast. I followed this video step by step and I actually surprised my wife and myself. Your videos are truly an inspiration 🙏
Getting a positive review from Uncle Roger is way better than a Micheline Star.
Haha
U rodger is a fake
Uncle Roger positive reviews basically worth nth mate
@@andy_cooks need to put some Ginger with the Garlic.. Traditional way here in the Province Philippines
@@andy_cooks minced Ginger..
That is the Adobo we all know. You never fail Chef.
you're not even a filipino
@@dprfail Me? Guess again.
@@Neverthemoreorless ok you win
@@dprfailHow much did he win?
Adobo with asuete will always be the best for my taste 😋
I love that youve been cooking Fipino and other asian foods lately❤
I have the same exact ingredients for my adobo but i always put more garlic and pepper. Adobo tastes so so good with a lot of garlic❤
The best one I've seen so far. The amount of garlic is on point. Using coconut vinegar yes. Awesome!!!
From a Filipino Aussie, perfectly made! Well done! ❤🇵🇭👍💯🥇🏆
Thank you!
@@andy_cooks the way i cook adobo..you nailed it chef
Filipinos eat using bare hand….not Chopsticks!😎
In our house we have method of cooking Adobo called Adobong Tamad (Lazy Adobo). We toss all ingredients on pot then just let it finish cooking itself.
Same thats how I cook my adobo HAHAHA
haha same
Same! We cook a big pot with alot of sauce to pour onto our rice
😂😂😂😂😂me too. Toss everything and waiting for it to be cook!!! Viola easiest and fastest adobo ever
You did a great job! You can't really go wrong with adobo/at least it's hard to mess up, since there's sooo many variations of it. There's even one, where you fry it first then cook it with the sauce later on. Sooo the pork skin's nice and crispy
Great version of our Filipino Adobo.
You nailed it from the marinating process 'til it is well cooked and ready to serve.
Just awesome...
My mum makes this with boiled eggs. She puts it in like the last 5 minutes of the simmering. So yummy!!!
I appreciate how open you are to constructive criticism!
Always brother, it's the best way to learn sometimes
Indeed
Fantastic! So proud of you cooking our local dish
came here from Chef Brian Tsao's video, I must say this pork adobo looks divine and I bet it taste like heaven too. I'm from Sabah (Malaysian Borneo) and we have a similar dish called "Masak Kicap" which literally translates to "cooked with soy sauce". The only difference with adobo is that we don't use bay leaves, instead we use spices like cloves, cinnamon sticks, star anise, coriander seed and cardamom (and I add a few bird's eye chillies because I love spicy food and the spice cuts through the pork fat), and we put other vegies in like large onions and/or carrots (but I don't put any in mine LOL), and we use any types of meat (pork/fowl/beef/buffalo etc.)..imagine eating this with piping hot, freshly cooked rice 🤤
its not close to adobo o.o cinnamon sticks, star anise, coriander seed and cardamom, its called mema. . .mema i comment lang
I have to try this
Filipino here. Amazing recipe. My grandma has a different take on the recipe, but yours is close to her's. The only difference is my grandma likes to add lots of red onions just before she serves it.
Red onions!!!! 🥰🥰🥰
Bet your grandma is richh
adobo has so many variants, it is a joke. You can add chocolate chips or tomato paste and it will still be Adobo by some Filipino who wants to be original.
@@eduardochavacano no it isnt, bad analogy, do better
Red onions??? At this economy??
I was taught to make pork Adobo by a Navy Senior Chief who was from the Philippines. He used pork butt, as that is what he could . He was in charge of the mess for our field exercises. Best meal we had that week. 😋
Some Filipino restaurants (turo-turo) have hard boiled eggs in the adobo and it works so well. You should try it. Some also put potatoes. I personally just leave it plain because I forget to add them.
You can also do a chicken pork adobo. It's basically cooking two types of adobo. Then mixing them.
Also, you don't need to measure the amount of soy sauce and vinegar. Let the ancestors speak to you.
Use white vinegar.
Try all of these, you won't regret it.
I'm a Filipino and my grandmother adds potatoes to the dish and it's so good when it's softened by the adobo
I'm a filipino, adobo become part of our culture. But it's sad to say that adobo is originally from spanish that invaded us a century years ago
PS. Sorry for my bad english 😂
Can add cassavas as well
Some ancestors add Sprite too.......
Mr T-Rex
Except, his ancestors are probably not Filipino, they wont know what to tell him… so, yeah, he has to measure.. LOL..
Hi Andy, since am Filipino-American in NYC but belong to the Pampango region in the Philippines, basically Central Luzon, am versed in the prep of adobo, be it pork or a combination of pork and chicken.
If not quite in a hurry, you can keep the marinade in the fridge overnight. Don't use too much pork fat in my cooking.
But yours look good!
Even when the video is just getting started, I'm 100% confident Chef Andy will Cook it with 100% precision..
One of the most accurate chefs when cooking other countries cuisine, it gives justice to the food and its culture..
Approved as a Filipino 🇵🇭
where the onion to thicken sauce? where the chili? chopsticks for filipino food???
As a filipino 🙄
@@preciousplasticph some families put onions, some don't.
@@SillySymphonyXD You say that like people who are born and raised in a particular culture are somehow NOT more equipped to judge the authenticity of their own cuisine? “As a (blank)” is a valid argument and Andy specifically stated he was curious to hear feedback from the Filipino community. So shut up lol.
Nah. It is not even closed to authentic adobo
Chef, there are actually different versions of adobo in different household. In my home we put pineapple. Sometimes like a stew and sometimes almost dry which is my favorite. Sometimes marinated and sometimes a fast cook. One friend cooked it without soy sauce and it's called puting adobo or white adobo. Sometimes it's fried and sometimes boiled only. You can use chicken or pork for adobo with or without the skin. Yes to lots of garlic. Yes to peppercorns and laurel leaf. But your version got the basic ingridients and looks delicious. Cheers!
I have heard there are many variations of this great dish. Looking forward to getting over to the Philippines and trying different versions there.
@@MamitaClaud include Siargao
have you tried it with gata "cream" with kalamansi "lime juice" on it? thats the version that my mother in law I tasted. and its one of my favorite version.
Yes I almost forgot about that. Adobong manok sa gata. Either in Nagcarlan or Majayjay, Laguna.
I am from Western Visayas part of the Philippines and we cook our adobo with atsuete for added taste and coloring plus tanglad (lemongrass), then cooked in coconut vinegar, a little soy sauce, looooots of garlic, red chili, and sugar until sauce dries up and the pork's oil comes out. I cook this version even when I'm already here in Manila because it reminds me so much of my life in the province and also because my housemates love it so much. ☺️
I'm a Filipino and I've been cooking pork adobo for decades. You have this recipe spot on (and its absolutely ok to substitute Filipino soy sauce with a combination of light and dark soy sauce). One thing I would like to suggest though is that after cooking the adobo it would be better to pan fry the meat until you achieve a light sear, while simultaneously reducing the sauce separately. Combine the meat and sauce when plating to achieve a better aesthetic (although its also fine to combine before plating if you're eating at home). Filipino's also love to eat pork adobo with hard boiled eggs marinated in the same sauce mixture. The rice you have in the video is also spot on. Never eat this dish with long grain rice, as the taste would not be the same without appropriate amount of starch.
That's how I cook it (Kampampangan way) using Datu Puti soy sauce and Apple cider vinegar. I cook this using Pork belly and Pig feet. I pan fry the pork for 5 minutes, then add vinegar and cook for 5 minutes to take the sour edge off (No sugar added) before covering and simmering. I tend to go with Thai Jasmine rice. I will definitely give this version a shot.
shut up.
Great work, Chef Andy!!👏👏
Looks good! As a former expat in Manila, hands down one of my favourite Filipino dish. It’s amazing how the recipe changes region by region - even between households.
As a Filipino, this is a 2 thumbs up. Adding potatoes in there balances things a bit. But overall, this is great. I just love seeing foreign chefs cook Filipino foods. You just earned yourself a subscriber. 🙂
Potatoes? 🤦♂️
@@yabadoo7335 usually diff. parts of the Philippines add something in there, that's the basic Authentic recipe (this video). so adding Potatoes kind of like saying, I like my coffee with sugar sometimes, sometimes I like honey or sometimes I like it just black.. same goes with adobo, some like it with potatoes (which I sometimes do), sometimes people put banana (those big ones not the small sweet ones), sometimes pork and chicken adobo mix. so for Adobo all I can say is put anything if you think you like it just stick with the Basic ingredients. Soy sauce, Osyster sauce, Vinegar, Sugar, w/o Bayleaf.
@@_K4OS nakakabawas ng lasa ang patatas
@@yabadoo7335 There is no set recipe for Adobo in the Philippines. That's why as Uncle Roger said it's hard to mess it up. Yes, that's why I said potatoes balances the dish a bit, if the taste is a bit too salty or sour. To some extent, others put Hard boiled egg in there.
@@_K4OS You're totally correct with that bro. Not only potatoes but a lot of variations that I tried. I just preferred potatoes especially on the Chicken Adobo. 🙂
Great job chef Andy..The BEST!
The way mom cooks it...with the exception of the garnish...my fave comfort food since childhood...thank you chef...
Had an ex boyfriend who grew up in the Phillipines and he made it using chicken legs. I absolutly love this dish, it really woke up my bland Aussie tastebuds. Have been dying to make it ever since we broke up. Thanks for the recipe👍
Yow thats my favorite food in the entire planet.
Sorry for the break up...but there are tons of filipino meals I'm sure your taste buds are dying to taste❤
What happened? :)
That's why I subscribed to this channel. He never puts ingredients that's not supposed to be there. So accurate and food looks delicious too. Thanks Andy.
FIY. In the Philippines we also put pineapple chunks, coconut milk, and potatoes and some put saging na saba (banana plantain)
@@jayson2103 tbf they're pretty optional and aren't really necessary unlike what a certain chef did in a national television (I do like the ones with pineapples tho)
@@ammagon4519 is right. Pineapple, coconut milk, potatoes are optional. NOT REQUIRED to be put on adobo. What makes adobo, an adobo is the soy sauce and specially the vinegar
Is it bad? Because I put ketchup and sometimes Oyster Sauce.
Amazing chef! Thank you for cooking our native dish. Done liking and subscribing!
looks amazing! you did a awesome job!
Your videos inspire me to keep cooking! You seem so patient and friendly, thanks for always sharing!!
I’m Filipino and I love the way you make the adobo. It’s perfect!
I’ve just seen this video and have to say I’m going to give this a try. It seems so simple but I’m sure the flavour is amazing. I can’t wait to give this a go
Right on! That's mouth watering!!
I'm so glad I started watching your videos, I'm gonna try and make some, if not most of the dishes you've taught us. My wife and I love your videos.
This is exactly how my mom makes adobo when we were still in school. Yes including the spring onions on top! 🫣 She would marinate the night before and cook it while we were prepping. By the time the school bus arrives, our lunch box is ready with her glorious adobo. 😊 This dish really transports you back home. Thank you Chef! 💕
Andy… I TRULY appreciate the fact that you stuck to “Uncles Roger’s” version of this recipe! Absolute respect for his rendition of the recipe!!! I’m drooling!!!
I recently just found you and i looooove your channel already
I am a Filipino and you nailed an authentic Adobo! Well done dude. Please try "Bicol Express" next time
Walang asukal ang adobo na authentic 😂😂😂
yes try bicol express plss
@@kakarot9800 meron. Walang authentic na recipe brad. Bsta may suka, soy sauce, bawang at karne pede na un maging adobo.
@@interruptingcow2418 meron brad nood ka kung ano origin ng adobo
@@kakarot9800 origin? Jusko wala na un. Lhat nang bahay may sariling recipe. Lhat nang province meron din sariling recipe. Pati ibang bansa gumaya narin at gumawa din recipe nila pero ang importante ang bawang, soy sauce, paminta, bay leaves at suka.
Made Adobo for my filipina grandma some years ago (I'm german-filipino). Wasnt quite like hers but she was very proud and was still very good. Certainly need to to it again!
Nice! It's hard to beat a Filipino grandma's recipe.
Just made it. Fantastic recipe, easy instructions.
Hi Andy i just got your cookbook and am excited to try cooking them at home❤️from a Filipina grandma😊
One of my favorite adobo videos! There’s no one right way to make adobo as long as the essence is there and you def hit the essence.
Since I saw one of your videos I realized how good you're cooking, I appreciate all the lessons...I always watch you from Angola🇦🇴 wish you more and more success
Thank you for watching, i appreciate it!
Hi Andy I’ve gotta say that Adobo was /is delicious I followed your instructions and it turned out perfectly,thanks buddy your a legend .
You are so respectful to the culture and the ingredients. Thank you!
Adobo can be cooked in so many ways, just the main ingredients then add the twist to your liking. That way you can enjoy it. Adobo have so many version here in the Philippines, and the one with potatoes is the best for me.
I’m so making this tomorrow!!!
Great recipe and am enjoying the love Filipino cuisine is getting! Thank you for being a part of bringing it to the masses. But, I will say, hands or fork and spoon. You can keep those in the drawer for filipino food.
I started watching a few of your shorts on various platforms. Now I’m on YT binging your vids. I’m so impressed with the authenticity of your food, regardless of its origin, like this one and the som tum. As an Asian woman, I can tell you’re the real deal. Keep up the great work!
So many fake adobo recipe
This is like my 96yo Filipina mom taught me. Kept it simple and that's so great 👍
This is how my father cooked adobo, and this is also how I make it. There are so many methods out there, but this has the best results.
Hi Andy, I'm an avid here, thank you so much for featuring our native dish on your channel. I love adobo and would want to try cooking it the way you do. It looks good and delicious. My daughter also cooks it with the same ingredients as yours but without marinating. It's also good but maybe her adobo is a bit saltier.
By the way i know 3 adobo recipies: 2 from my grandmother such as the adobong manok sa gata( chicken adobo in coconut milk) and the other the simmered adobo with soy sauce and tomatoes while the third one is from my mother -in-law and it's called adobong matanda (old adobo)from my hometown in Taytay, Rizal without soy sauce but with a dash of salt and patis(fish sauce) all 3 recipes have the basic ingredients up to the vinegar plus the featured ingredients that I've mentioned. Just sharing from the Philippines Mabuhay!!!🇵🇭😍😍❤️❤️❤️😀
I love this presenting style, and with such a nice demeanour too - would love to see a tv commissioned travel cooking show with this guy
Fantastic video on this one Chef! I can't wait to try this one myself.
It's a great dish!
I made this tonight - f@$kin awesome! Thank you
Yum! Thank you for posting this ❤🇵🇭
Yum - makes sense to marinade first then brown for saturated flavor. Also love your humble but worldly approach to food/life! Mahalo!
Thank you
Thank you for appreciating Filipinos Pork Adobo!❤❤❤ same recipe that I am using for my adobo. That amount of garlic and bay leaves! Love it!
No bay leaves and with onion for me. Pang humba lang ang bay leaf
@@HunterPh it helps or gives off a good aroma.
It's optional, but you can add pineapple too, instead of sugar, to add sweet and savor flavor.
Chef andy thanks for cooking adobo with justice. Looks so delicious!!
it's 1am here in the Philippines and I am watching your cooking adobo and I feel so hungry now 🥰. Marinating the adobo for a few hours makes the difference. good job!
You can never go wrong with adobo! As long as you have the basic ingredients! I actually followed your recipe! It’s pretty good!
You should see the food network adobo, they went wrong on so many levels
@@marcdanielmanalili336 Yeah, it almost impossible to ruin adobo but somehow the suit guy still managed to f⬛ it all up
Love this recipe. Simple and with. I cook mine with chopped round onion and a couple Thai (or Birds Eye) chili and whole garlic cloves instead of chopped. I don’t use peppercorns. My son hates eating around them so I just use ground pepper.
The way you cook Andy is always delish! 😍🤤🤤🤤 I wish someday I can see you in person and ask for your cook recipe 😋 ❤
Best way to cook Adobo!!! Thanks Chef!!!!
Every time I'm craving pork adobo I ALWAYS use your recipe its just full proof!
I’ve always wanted to make some adobo and wow, I actually have all ingredients ready to go lol! Thank you for the simple video
You can boil the pork first then sauté the garlic and then add the other ingredients. Simple
@@walalangtv137.... Actually the video shows the correct way of cooking adobo. You marinate the meat first. By its very name adobo which came from the Spanish word adobar which means to marinate. Unfortunately, the native name of our dish was lost in history but in books written during the early years of Spanish colonization of the Philippines, the natives had this method of preserving meat in vinegar, salt and spices (no soy sauce) called "quilao" (kilaw) which they would later cook. The Spanish chronicler noted that this has some similarities to the way they make adobo in Spain and called the native dish "adobo de los naturales" which means adobo of the natives. This name stuck and later became shortened to just adobo. Another example of name shortening is bulalo. The original name of the dish is Nilagang Bulalo ng Baka (bulalo is a cut of meat coming from the leg of a steer or even carabao composed of the femur bone with the surrounding shank meat and attached tendons and ligaments) to differentiate it from the more common and regular Nilagang Karne ng Baka/Nilagang Baka. That dish started in Batangas and would later become popular and would later become associated with Tagaytay. But take note, Tagaytay and even Cavite where it is located do not have a cattle industry. However, Batangas has a thriving cattle industry and known for it's beef. Tanauan City where nilagang bulalo started and became popular (also in Sto Tomas) is only just a short drive from Tagaytay City. Anyway, the dish became so popular that when it is being ordered customers would just say bulalo which was understood to be nilagang bulalo. What's the difference between nlagang baka and bulalo? Nothing except for the cut of beef used.
@@jojocastillo2923 im did not say that he is wrong. Most we have our way of cooking adobo. The hell i care about spanish or where adobo came from.
I am truly impressed with your creation in cooking Pork Adobo! The savory and rich flavor of the tender pork is absolutely tantalizing. The sauce is so well-infused and provides an incredible depth of taste. The tender texture of the meat and the perfect blend of spices make this dish truly special. I thoroughly enjoyed this culinary experience and want to express my gratitude for your effort in creating this outstanding dish
I impressed with your Asian cooking. You’ve done very well!
Andy is the OG. Really enjoy your videos bro! 🇿🇦🇿🇦🇿🇦
Love this! This is the type of adobo i like, dark, glazey, sweet and salty, charred edges. Though I like putting pineapple and egg on my adobo, makes it tangy sweeter
I’m using this recipe. Thank you
Very nice.. every region and every family in the Philippines has their own version and ingredients. Nothing wrong with all of them everyone's recipe is delicious
hello andy i REALLY love all your content especially your shorts theyre so well executed and you are so authentic and obviously very very experienced so its very nice to see a true chef take on this wide variety of international dishes!
I wonder, yould you ever do a video about professional kitchen hygiene? Like when to use what chopping board, when to wash my hands, when to clean my knifes or surfaces and stuff. Would really mean a lot coming from you! Thank you and keep on and stay safe =)
you made every Filipinos happy on this video ❤
Definitely our family's tomorrows dish...gotta wake up early and go to the market... thanks for the inspiration...
Looks good!
I love that you like to cook adobo all the time now. Thanks, Chef Andy. 🇵🇭
Love love love pork adobo. Can't wait to try this recipe out.
It's such a good dish
Awesome cooking! Keeping it original ❤️👌
Ok I'm going to make this tomorrow. Looks great.
Ive watched your other asian cuisine videos and I gotta say, you got my parents and myself, our asian approval. Great job as always.
Damn, that's spot on. Try Adobong tuyo, which means to dry it out. You render the marinated pork until soft, and wait to fry it in its oil.
Hey Andy, I made this last night for my filipino family, and it was an absolute SMASH! I did a little variance where I substituted 1 tablespoon of vinegar with Pinakurat Spiced Vinegar, and I think it really compliments the pork. Thank you for the recipe!
Spot on ❤
Josh Weissman and Andy are the only chefs I’ve seen that cooked adobo with 100% precision. Gotta respect that. ❤️
Weissman is unbearable though.
@@jordanbabcock9349 Amen
If only Weissman returned to his previous calmer persona and stopped cooking sanwiches and pizzas for the 19873th time
@@IslamBenfifi If only he understood the reason why people like fast food. Instead he insults his viewers for enjoying it.
How about Travis Kraft hahaha
I’m Filipino and this is the best adobo I’ve seen. I’m a fan, sir!
One of the best for sure! 🍻♥️
For me it is not adobo if the soy suace used is not silver swan
@@wadaya4844 my mom uses Quality. Its a cheap ass brand you can buy at any market 😂
@@patrickdelacruz6758 yup cheap ass brand pero may ibang lasa pag silver swan. Anyway thats just my opinion.
Chopsticks?? HAAIYAAAA
well done! something I've been doing lately is cooking adobo with coconut milk. just add a cup of it in the end and keep it cooking until it thickens and the oil comes out. it's a regional variation on adobo that we call "adobo sa gata". It's delicious. give it a try!
Adobo is awesome and easy. Id love to see your take on another filipino classic. Bicol Express. Thanks bro!
Chef Andy, you have to try White Adobo wherein the soy sauce is replaced with patis (Filipino fish sauce) and twice the amount of white vinegar and garlic 🧄 it’s great to have especially during cold seasons. It warms the throat and it’s good. Love the adobo and love the content as always! ♥️
I love this version.. I can taste the sauce just by looking at it. Well done Chef!! Sharap!!!
Hi everyone, I cooked this recently and it was delicious. I added some chillies for a bit of spice but it would have been very tasty regardless. The pork ends up so soft and tender and it's so easy.
You can add some coconut milk if you're fond of it. It's a different style of adobo, there's also adobo made with just vinegar, garlic and black peppercorns called adobong puti (white adobo).
Like uncle Roger said Filipino adobo is hard to mess up and you nailed it look delicious 🤤