Pro Chef Reacts... Uncle Roger APPROVED Pork Adobo (Andy Cooks)
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- čas přidán 8. 04. 2023
- After many requests. We are reacting to how Andy Cooks makes his Uncle Roger APPROVED Pork Adobo!
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#porkadobo #uncleroger - Zábava
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Hi James. I was wondering, once I am qualified as a chef, how do I start looking at opportunities abroad? I am currently working in a French kitchen, but my goal is to become an Italian chef, so I would love to spend a year or two working in Italy. How did you start your journey in Europe?
I think it would be fun to have you, Uncle Roger, and Vincenzo cook together 😊
As a former sous chef and line cook, if I would have been working with Chef Andy @8:38 I would have said "Just put that lid anywhere."
I had so much fun working in Kitchens.
I just found your videos and will subscribe.
🕊️🍗♥️🎼
My mom usually just put the ingredients directly into the pot cover and put on the fire no marinating etc. just check if it's cook already or what ever just be sure to thicken the sauce. And yeah still tased delicious though 🙂
would have loved to understand how the pie could help with preserving food? I'm a new cook at the age of 55 and everything seems new to me. thank you.
My wife is Filipino and makes amazing adobo. She'll add Sprite while cooking it instead of water and sugar, and it really works so well!
Sprite really?! Well it is sugar water haha
@@ChefJamesMakinson Plus it gives a little bit of citrus-y flavor which is nice! And maybe the carbonation helps somehow too? Either way it works :D
I mean there are times Coca cola (specifically) is used...
My mom uses 7 up every time. I didn't even realize it as a kid till I drank it all and my mom got mad because she needed it for her adobo lol
@@ApplejackDaniels not alone there... As a kid... Seeing our mom buy Sprite/7 up was such a dual edged sword... One... You are not allowed to drink it... One the other hand you'd be eating a pretty mean and tender adobo...
I was taught this by an ex's lola. It has been the better part of 20 years since then, and all the way through university to today it is one of the best budget meals you can make. Handful of ingredients and those ingredients aren't hard to find and they're cheap too! and almost 0 effort. The fact you basically need 1 pot saves on cleanup. But to me the star of this dish is the sauce. That sauce over hot white rice is great on a cold day. The protein doesn't really matter as long as it's not super lean (fish you might not use though). Squid adobo is particularly tasty. I planted a bay laurel tree 10 or so years ago just for adobo.
How did you plant the bayleaf tree?
Actually we do fish also in adobo sauce but we called it a different name depending on the region. Southern part near Metro Manila we called it sinaing. Same preparation just no bay leaves, but lots of garlic, vinegar and soy sauce cooked in low heat for a period of time. Mostly, tuna fish is used because it's very common in the Philippines.
Actually, we do fish adobo using the same ingredients/recipe but the marinating the meat/fish part for several hours is usually omitted but instead after cooking the fish can be left in the sauce and served much later.....basically getting marinated in the sauce. Here in the US I usually use catfish cut cross-sectionally (steak cut) as they tend to hold better. Filet cut can be used but avoid too much stirring. We also do not fry the fish when cooking adobo but nobody says you cannot. This method of cooking (adobo) is excellent in countering the strong fish taste of catfish. Other fish you can use is "pagi" or stingray but in my home province of Batangas we cook Adobong Pagi without soy sauce but with coconut cream and if you want to have some color annatto or achiote is used. There are also versions of adobo using vegetables instead of meat. The ones I favored are Adobong Kangkong (water spinach) and Adobong Sitaw (strong beans or yardlong beans).
@@jems4810 Pot if in the south, in ground if never get below 10F, in Greenhouse if it does. Really easy to grow just like Rosemary.
@@jems4810 Didn't do anything special. As long as your soil isn't heavy clay it 's pretty tolerant. I bought a seedling put it in the ground in full sun with some compost, watered regularly and waited. Slow release fertilizer every 3months + compost. Prune regularly as I can't let it get too big - they can get quite large. Mine is about 1.5m tall. Where I live doesn't get too cold in winter around 10c in winter but quite warm-30c+ in summer.
This is the video we needed! Both very experienced chefs with educational videos! I love chef Andy and I’m so glad he’s getting more of the recognition he deserves!
The first time I saw Andy on tiktok I really enjoyed his videos and I like the way explains
I'm a Filipino and I've been cooking pork adobo for decades. Andy has 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.
traditional adobo is to mix everything then boil until tender, and of course sauce should be reduced..
soy sauce, vinegar, garlic, bay leaves, Black pepper.. syempre MEAT included
no searing.. sus GEN ZEEEE, and millineals!!!!
@@aeolusjesseuy3002 dami mong alam , andun kba nung unang naimbento anh adobo ? Traditional kpang nlalaman
@@dadummylamok6691 ??????? Bat parang naoffend ka lol
@@dadummylamok6691 galit na galit ka boy? andun ka ba nung pinanganak si rizal? bat naniniwala ka kay rizal?
@@aeolusjesseuy3002 .... I think you are confusing what is traditional and what is popular or common way of cooking adobo. In the case of pork adobo, traditionally, it is marinated first in vinegar, salt, garlic and black peppercorns preferably overnight. Soy sauce is really not an original nor an essential ingredients in adobo. It was only added later . Same thing with bay leaves. After marinating the meat is then fried and the dark deposit (called fond in culinary science and art) at the bottom of the pot is then deglazed using the marinade. This is what gives adobo its dark brown color without using soy sauce. It is full of flavor that soy sauce simply cannot replace. The browned or fried meat is then put back and simmered until tender. That is the traditional way. The popular way or the common way of cooking adobo is what you described.....just putting everything together and let boil and simmer until the pork is tender. I call this method of cooking adobo as "adobong tamad" and in most cases I tried this version of adobo in many Filipino households both in the Philippines and in the US it strongly tastes of soy sauce with a hint of vinegar and barely that of garlic. Oh, by the way, I'm Gen X, in case you want to know. 13:22
In our version of Adobo, we don't add water to tenderize the meat. Our adobo is dry, oily and crispy but tasty. Not a famous version but that's the one I grew up with in our province. When I went to the city and had adobo with watery soup, my taste buds made a really major adjustment. 😅
Adobong puti po ba yung sa inyo. I always asking my wife to cook like that but she has no idea on how to cook it. I can even find one here in youtube.
it is like my lola very dry adobo but the chicken/pork is spicy and flavorful. It is my favorite Adobo variation so far
@@oninvenerayan1034 adobo sa Suka yon, tapos e peprito lang masarap sya.
When I was in Barcelona, I had chicken adobo in Kasarap. As a Filpino-American - I can vouch for how authentic and good it is.
I'll have to visit! :)
@@ChefJamesMakinson Why do you always react to this dude?
@@thiccbutt1835 who? Andy is in this video
Kasarap means "Delicious" in Tagalog (Filipino). Restaurant name sets high expectations lol
@@ChefJamesMakinson I think he meant Uncle Roger.
Pilipino adobo may vary depending how we want it to be cook
The secret in cooking adobo is vinegar. Coconut vinegar is common but using kaong (sugar palm) or sasa (nipa palm) will make a difference. Specially if local garlic from Ilokos is use, it is more flavourful and more aromatic.
Be generous when adding vinegar.
Thanks for the tip!
So true... Different vinegars make the difference... My mom used to use apple cider vinegar... Which makes a sweeter adobo...
@@ChaosMind10531 I do too, my recipe is v sweet, but also quite spicy
@@ChaosMind10531 wow im trying that tomorrow
My mother taught me to use different cutting boards for meat/fish/vegetables and that’s what I have done all my life. I try to get green for vegetables, blue for fish and red or brown for the meat, that way I see from the colour which one to use. And I have a thick wooden one for bread and other usage. I have a good cast iron pot, it was kind of expensive when I bought it but I have cooked in it for over 25 years allready. This recipe looks very easy to make might just try it. Happy Easter!
You should try it! :)
The timing of this video is perfect. I JUST made Chicken Adobo using chicken quarters, sweet soy sauce, bay leaves, peppercorns, garlic, rice vinegar, and a little mirin. I'm African American, but where I live in Virginia has a VERY large Filipino population. And I am happy to say I have been privy to many of their delicious foods: Pan de Sal, Lumpia, Pansit, Dinuguan (that's right, Chocolate Meat), Balut (feed us the fetus!), and Halo-Halo. Chicken Adobo is a very easy and very flavorful dish to make. I've never made Pork Adobo, but I've been itching to try some recipes using pork belly, so I'll have to give this one a shot.
Haha what a coincidence! :)
I never knew dinuguan is chocolate meat 😅😅😅 ... dinuguan comes from the word "dugo" which means blood so yeah its bloody delicious 😁
You should try red adobo too ❤
@@junpeihatori5905 That's what we say to non-Filipinos in order to trick them into eating dinuguan. It's a bit too exotic for a lot of 'em so just say it's chocolate meat because ignorance is bliss. haha
Fascinating to see the difference between this and Mexican adobo
yes it is!
Me when I first read about Mexican adobo sauce... Then I realised... Adobo is not the sauce... Its the method... XD
@@ChaosMind10531 it's kinda both in Mexican cooking
@@ChaosMind10531 It's the same in ph. We call meals inadobo sometimes. Adobo to us is not something the spanish brought, it was just a process they thought similar to their adobo so they slapped it on the local stuffs lmao.
@@ChaosMind10531 The only Adobo I have done is the Mexican one. Actually, Risotto is more about the method as well.
Nice video! This recipe is fairly accurate. One thing to keep in mind is that the Philippines is comprised of many islands, with many dialects. That means there are many variations and tastes in adobo. Also, meat such as pork, beef and chicken are generally luxury items in rural areas and often, you will see adobo cooked with what’s available in the backyard. In the villages, it’s more common to see vegetables cooked as adobo, rather than meat. I enjoy living in the rural areas when I’m in the Philippines and adobo is a dish I always look for when I’m traveling around the world. The best tasting adobo are the least fancy ones. Dan’s recipe is very close to how we make it at home. That being said, to really make the flavors as close to what you’ll find in a traditional village, you would want to use unprocessed palm sugar and coconut vinegar that is fermented from coconut wine, which we call “tuba”. My aunt would sometimes cook pork adobo with a freshly harvested “tuba” to substitute for sugar and water. A freshly harvested coconut wine is very refreshing, sweet and, if timed right, has a good amount of alcohol from natural fermentation. A couple pints of “tuba” can give you a pretty good buzz. But, it’s shelf life is very short. It only takes about day or so after harvest before the alcohol and sugars turn into vinegar. So, you can imagine how using a coconut wine vinegar would impart a different kind of flavor. At the end of the day though, this recipe is as good as as any Filipino home cooking you can get, if you aren’t getting your ingredients directly from your own backyard. It’s really great that you are putting this out there because I feel like like not only does the chef does justice to the recipe, but he (and you) are giving the culture it’s due respect. Now, to truly make an amazing adobo you need this one ingredient: good company to share the meal with. At the heart of it, Filipino cuisine is meant to be shared and enjoyed as a communal meal.
Lastly, if I might suggest, it would be awesome if you and uncle Roger made the ultimate paella and made egg fried rice with the left-overs. Now, that would be interesting! Cheers.
Languages, not dialects. Languages because they can be mutually intelligible, dialect if it's a regional variety of the same language
Finally, some Filipino related content. Great to see so much diversity in your content, chef! And chef Andy, did justice to the dish, it was simple and nice and easy to follow. Kudos to you both 😉
More to come! :)
This is a great video. I like Andy's presentation: straightforward and hype-free. He comes across as knowledgeable and friendly. And I really appreciate your comments, which (as always) add an extra layer of information. I'm not much of a cook, but I may try this recipe!
I will have to try this recipe! 😉
In some parts of the Philippines they’ll also add green slightly unripe pineapple. Which also helps tenderise the pork. With a bonus if slightly caramelised. Normally added at the end when reducing. Really tasty!
From the Philippines 🇵🇭 we approve as well!
Naturally Adobo has many variations.
(I doubt there really is a legit recipe in our country 😂)
From as simple as boiling mixture of water, vinegar, soy sauce and meat to the fancy versions that use a lot of ingredients and processes.
I'm glad to hear! :) I'm sure like some recipes there are endless variations
Yes there are many variations, but if the taste is different , then its not adobo! Mind you, where talking on how most filipinos cook their adobo or the traditional way. So, if it looks different then its not adobo. Its just a different stew
If it smell like adobo then no need explanation. It can be salty, sour, sweeter or spicy as long as it smell adobo.
@@ChefJamesMakinson every region in the Philippines have their own version of cooking adobo. So every version is as good as the other. Happy cooking.
Chef Andy knows his stuff. Both you and him bring so much to CZcams. Love learning from the both of you.
Thank you!
This is perfect! Not too much vinegar, just enough acidity. I see some people adding too much where the pork is swimming in soy sauce and vinegar. You dont want your adobo too acidic or salty because you want to still be able to taste all the ingredients and specially the pork fat. I like that he added water. You need this because you will be reducing the broth into a thick sauce. By the time 1hr is over, it should have reduced to half and the sauce packed with umami and salty goodness. You also want to slow cook it so the fat will render and create that rich sauce. It is also very common to add potatoes. I like adding it after the sauce has reduced a bit. Lastly, you can also add a pinch of sugar at the end to balance it all out. skip the green onion and add sliced red chilli instead. trust me, spicy adobo hits different.
I'm sure it does! After watching this now I want to make it for dinner haha
Our version of adobo has potatoes and carrots in it. Love the potatoes soaking up the sweetness and the saltiness of the sauce. Yum yum
That's no longer consider adobo, if you add potatoes and carrots. Filipinos have different name for such recipe, I suggest look into other Filipino cooking process.
Adding potato is ok even boiled egg but with carrots never seen doing that way.
yeah potatoes are good but carrots is really different. I never even thought of it...
As a Filipino I also approve of this too 😂
Speaking of this I am also having Pork Adobo for dinner tonight 😂
Haha I hope you enjoy it! :)
Masarap!!!
Andy is just a pro, i never saw anybody doing reactions complain about his recipes. No complicated useless extra steps like Joshua, just good food!
Chefs like Andy often inspire me to "experiment" in the kitchen since his recipes are definitely straight forward, especially whenever I'm cooking for myself mostly despite being an amateur learning from the best. 😊
Aw man, a larger kitchen, where a larger board would actually fit, is really something I hope to get to some day! Exactly the two things I still miss a lot when cooking! :)
I know what you mean!
Really love you reviewing/commentating experienced chefs like yourself. Extremely educational as well as entertaining. Like watching a good documentary.
I appreciate that! :)
Yes I agree, and has actual facts like good quality documentaries; and no bs facts that don’t make sense in a horribly researched documentary. He’s knowledgeable!!
One of my favorite parts of pork adobo and Humba (a similar dish) is when you cook the fat and skin to a point where it's just like jello. Over white rice with the sauce is perfection.
😋
I prefer my pork adobo really reduced sauce and cutting the fat part and cooking it first so that it will caramelized and curl up. it will make for a good adobo fried rice and paired with mangoes.
@@pcsixty6 Just simmer it down after removing the meat. Not too long and ALWAYS going "bloop bloop" only.
Thank you for reviewing, Chef James! I've learned a lot from your channel and love bringing that knowledge into my kitchen 👍
Awesome, thank you! I'm glad that you are learning something from my videos!
Adobo is made in so many different ways here in the Philippines. Adobong tuyo, adobong puti, adobo flakes, humba, etc. For anyone who wants to taste amazing adobo, you will always find the best adobo when it's made by a lola (grandma) from the provinces.
Yep, with wood for stove fuel rather than gas or electricity. The wood adds flavor and aroma to the food.
Ah what a treat. Been binge watching all of your videos of the Easter weekend. What a treat that we get a new one! Thanks Chef and greetings from Australia!
Awesome! Thank you!
As a Brazilian, I use a lot of garlic. I blend garlic in a food processor like uou mencioned, but I add a little bit of oil. Then I put in different containers and i freeze the extra. As soon as one finish i have my extra ones :)
I always thought that ADOBO was a kind of spicy or chilly sauce to cook pork or chicken. I liked this one! It still keeps the kind of colour that distincts a pork adobo.
Saludos!
haha that's why I said something, there are so many different types!
@@ChefJamesMakinson De hecho, en México los adobos están basados en chile guajillo o chile ancho. Thats why i always thought about adobo in that way. But very interesting what i found with ChatGPT about it. Incluido lo que mencionas de la procedencia de Francia, cuyo término "adouber" pudo tomarse como base del nombre "adobo". Quite a lot of things I learn in your channel, James! Congrats! and Thanks!!
@@rauleli haha me alegro! :)
Adobo is timeless and has tons of variations. You can use virtually any meat. It can be very dry, slightly dry (like in the video), saucy. It can be made using a veriety of ingredients coconut milk, chilis, etc. And it almost always will be delicious!!
Hey James! This was a great video - like you, I've really only seen Andy in short clips and personally they didn't gel with what I'm looking for in food content. Seeing him in a full length, more educational format though has me taking a real shine to him and I'll be poking around more to see what else he has to offer. Thanks for this, your insight into cooking techniques is superb as always! Despite your years of experience the utter lack of snobbery or elitism from you makes you really approachable for aspiring home cooks like myself.
Thank you very much! :) I prefer Andy in these longer videos as well
Aside from your reaction, I really like the way you insert little bita of tips, knowledge, facts and even trivia on your reaction videos. It makes it more interesting to watch! Another great video! Thanks, Chef!
Thank you! I try when and where I can!
The version my mom taught me skips the 1 hour marinate. Put all the ingredients plus water in a wok or deep pan and let it cook in medium fire until tender or sauce has been reduced. Keep it covered until you can smell the aroma of cooked soy sauce and vinegar. Adjust the sauce by adding water. I guess this is the your mom has to go to work in an hour version of adobo. Hahaha It tastes great though 😊
yeah I'm always in a hurry so i don't marinate lol! But it still tastes good. The soy sauce & vinegar easily penetrate the pork or chicken. But if you have time, yes, go ahead & marinate.
This recipe reminds me a bit of Buta Kakuni( Braised/Stewed pork). Very similar style-soy and vinegar (Jnese version is mirin and sake along with the soy). But overall, very close. And bothe result in melt-in-your-mouth tender pork snd rich, flavorful sauce. Lovely vid!
i like how this guy doesnt just ramble out the measurements real quick then add each one. he takes his time and it gives me time to finish writting so i dont have to pause and interupt the flow and enjoyment of the thing =). like your videos XD
As a chef myself I love the videos. Andy cooks is a very good cook. Saw his video awhile back and been following the guy ever since.
As a Filipino, I would like to commend chef Andy and chef James for appreciating traditional adobo.
Honestly I'm a Filipino and we don't really worry much on which exact ingredients to use we use basic ingredients. Regular soy sauce, white vinegar, dried bay leaves. But I approve to Andy's pork adobo. It looks like my dad's cooking 🥰
Adobe is pretty much difficult to mess up.
@@ivrine96 Yet nephew suit guy from Food Network f*cked it up
All correct 😀also the traditional adobo uses dried not fresh bay leaves as Chef James said, you can also use lime or calamansi substitute for the vinegar if you do not like the vinegar 👌🏿
As a filipino home cook, I can very well much say that Uncle Andy's Adobo is Legit, btw there are many ways of cooking adobo so if you have your own version its good!, Just don't put lemon in it .
What do you think about the one cooked with sprite?
This video made me hungry! 😋 I absolutely love pork adobo! Pork belly, garlic, vinegar, soy sauce… what’s not to love?
And that pork adobo looked amazing!
Also yes I love his response to dropping the lid, and I agree it happens all the time; but I know my head chef when I was working at a restaurant would be annoyed or pissed seeing us do that.
😂
I live in the UK and can't ever remember seeing fresh bay leaves on sale.
I just bought a reject Bay from my local garden centre, then cut about two-thirds of it away to start growing something of an acceptable ornamental shape.
It wasn't overly great value for what I was left with, but the prunings that I dried in my airing cupboard were probably worth at least twice what I paid! So no complaints, and I always had a ready supply of whole dried leaves (no dust!) as well as fresh ones directly from the bush.
It was a little difficult to see if the spring onions garnish were the green tips shredded, or what we call chives.
Cooking adobo is very simple... the simplestt is just mix all ingredients and simmer it... 1 pot or pan is just what you need. A clay pot on wood fire or charcoal is better as the fire gives flavor also. That is why adobo cuts are larger cuts because they are slowcooked longer... about 1 to 2 hrs.
New subs here, Chef James! I really like your reviews specially when you review Uncle Roger's reaction lol. You're like the "Clark Kent" of reactions, very knowledgeable but mild-mannered
I appreciate that! :)
I love your channel, Chef James! Thank you for the partial explanation about bay leaves. I'm still not sure what they are supposed to do but grow them myself and use them in meat dishes, regardless 😜
Haha I'm glad!
Oh geez I might need to rewatch, but I believe he forgot bay leaves. To me it should go in any adobo!!
@@u140550 They were there. Fresh rather than dried even!
@@kevincrosby1760 both work for the same purpose, but ty for telling me.
Yep, about 2 leaves in an average recipe. Basically if it has any red meat that is slow cooked. I also use Thyme, Sage and Savory for pot roast along with half a bottle of wine, just over 2 cups.
I love fresh bay leaves, as do my sisters. We use them in many dishes as did my mother. Around the holidays some florists and cooking stores sell bay leaf wreaths. They’re pretty through the holidays, then they can remain to use for cooking as they dry. They make great gifts.
Thanks for sharing!!
I love him not cutting moment with top of box slipped, so relatable :)
😉
I am absolutely sure Chef James is jealous of Andy's cutting board. That's what he was talking about the entire time 😂😂
😂
As a Malaysian who used to study in the UK for a while, I would say getting used to the weather can be challenging but once you get used to it, it's not gonna be an issue, you can't deny UK has really nice summer weather (nice temperature and long daytime). The funny part is that it's gonna be really challenging for us when we return home due to the humid and heat. lmao
I can imagine that it's quite a difference. I used to live in Hawaii and I really miss Hawaii sometimes.
This reminds me of a shanghai rib marinade except they made it with black vinegar and it has ginger! Can't wait to try this!
This is dried adobo version. The oily texture adds incredible taste. My fave!
The name applies … Watch Jamie Oliver made „Ramen“ without Ramen 😂
For the bit where you were talking about Dutch ovens: what's your opinion on the enameled cast iron type (since you didn't mention it)? The porcelain surface makes it much easier to care for than a seasoned bare cast iron & I've been thinking of getting one for myself as I slowly build out my kitchen kit.
Staub uses enameled on their cast iron pans and I have one that is over 10 years old that still looks almost new. I don't like using porcelain as you have to be more careful with them. I have used Staub and Le Creuset professionally, I have seen 2 Le Creuset's break in half after very heavy use and 1 Staub Cocotte crack. Taking care of your equipment matters a lot, no matter how good it is because kitchen equipment is normally abused.
Now I want to cook this dish. Small problem I am living by myself so seems like a great time for a friend's dinner. Loving the jumper James.
My dutch oven is cast iron with legs so it can be used outside. Put coals/embers underneath and on the lid. More on top cause heat rises and you want even heating. That or you can pre heat it on your stovetop to sear then put it in your oven.
I would love to see you review Joshua Weissman’s chicken adobo! I follow that recipe and it’s tastes close enough to my dad’s adobo ☺️
Great suggestion!
Next video: chef Ranveer brar making egg fried rice
soon!
Don’t let uncle roger see or review that one, he’ll faint!
@@tusharsharma1299 That is Indo-Chinese version, he also state the same in the video.
I've tasted various version of simple egg fried rice courtesy of my ex, one thing I can assure you that most Indians won't even like the kind of egg fried rice that Uncle Roger boast about.
This is why we've your own spicier and more flavorful version of Egg fried rice.
Love the historic culinary info. I wasn't aware of the preservation aspect of mince pies.
Andy is fantastic because he is simple and you can easily follow along
I agree!
This is more of the Visayan version of Filipino adobo. Adobo at my house is more for the Tagalog version : no bay leaf, whole black pepper, sans sugar. Growing up we have usually combined chicken and pork adobo so CPA. haha. I hope you personally try the recipe and give your own reactions to the Filipino Adobo. Thanks, Chef! Happy Easter!
Happy Easter!
Have a look at Filipino chefs doing adobo :)
I will!
@@ChefJamesMakinson As a Filipino living in London (by way of Canada), when you mentioned empanada, I also realised the only empanada I've had are Filipino or Mexican-made 😂 Sorry your coworkers never made you adobo, though!
YESSS „many many many years“ thank you James! I love that intro!!
😂
The adobo basic recipe was developed for the purpose of preserving meat. Because in early years we didn't have electric refrigerators but mud and claypots to preserve meat. That's why onions and chili are not an adobo ingredient because it can spoil the adobo easily. Just peppercorn, garlic, bay leaves, salt and vinegar as the main ingredients. Then we get a portion of the adobo for each meal and recook it into many ways and variations. Soy sauce is for coloring and flavor and some potatoes to control the saltiness. Any meat can be adoboed. Best tasting adobo is a mix of chicken and pork.
Loved the video ❤ I appreciate also the simpler recipes with some more tips. While it is nice to make a delicious more complicated dish, when one has time and is in the mood, this looked absolutely lovely and we do not need 50 ingredients for it 😂 also people with less experience in the kitchen can follow this easily 😊
So true! The simple recipes are sometimes the best because you don't have to spend so much time getting all the ingredients out of the cupboards! haha
This is true, unless your the food network that messed up so badly on one of our most easiest dishes. Also simple dishes can me complex to make, but not knowing what to do makes problems.
I usually use a stainless steel pressure cooker for pork adobo and the meat reaches melt in the mouth level within 30-40min. Might be an option for impatient people or people who can't spend a lot of time cooking.
Me and my dad pretty much do adobo mainly either pork or chicken, the ingredient... bay leaf, star anise, crush black pepper (pestal/mortar) lol, 6 whole black pepper corn, salt, almost all the garlic (crush/diced, sugar, soy sauce, vinegar, water (for more sauce making for the rice) and yes a little hint of Vetsin (MSG)......... we start cooking the garlic first for the aroma til brown (not cremated) in the WOK, then the meat and go on from there, and if u want a bit spicy side..... add crush red pepper in the cooking process....
also Filipino fam....
already like because this HAS to be a good video. Thanks Chef James for such a nice content, found a lot of help in your advices and tips
I appreciate that!
Best adobo is when its reheated and almost dries up since the meat absorbed the sauce or when your left over adobo is mixed/cooked with the left over rice which becomes the adobo fried rice.
Great videos! I really enjoy watching them.
Thank you!
Had this allot in Florida… when cooked well it’s so good
Vouching it as a classic basic pork adobo. Simple to make, very flavorful and very rich. Adobo's all about the distinctive combination; (pork, beef, chicken, fish, vegetables) main ingredient richness, savory garlickiness, savory flavors and that distinctive - piquant vinegar...and you're gonna want more rice. Other recipes could include; hard-boiled eggs, potatoes, green beans, add coconut milk for a sublime richness, chili peppers, etc.
😋
I cook my adobo like this. I don't marinate the meat but instead, I sear the meat first till brown with garlic and onion. After that, I put soy sauce, vinegar, water and pepper then let it boil till the meat is not hard but also not so tender, the point where you will still feel resistance when you poke it with a fork then add potatoes, brown sugar, and dried bay leaves. Put on the lid and let it simmer for 5-10 minutes. Last will be reducing the sauce till there's barely any liquid left. That will be enough for the pork to be tender and absorb the sauce and the potatoes not to be hard but also not too soft while also having a meaty taste.
And yes, I use a wok.
there's are lot of varieties of Adobo.
In some recipes, you can actually add/substitute canned pineapple juice from sugar. It makes the sauce a little thicker, sweet, and the pineapple adds "tang" to it.
some add in whole hard boiled aggs for extra texture(?), others add in onions, ginger, chillies.
There is also "Adobong sitaw" (Adobo with String Beans) if you want some veggies on it. Also, one thing that makes adobo a popular dish for lots of Filipinos is that the dish can last for more than a couple of days before it spoils
Yes!!!! One of the ones I enjoyed so much, he made me smile. Pork adobo is a bit different from chicken adobo, but it’s so good. It would be cool to see you make Filipino adobo whether pork or chicken; and it be hilarious for you to see how it’s horribly made (I believe I’ve recommended once before with how backwards it was, uncle roger was so mad 😂)
😂Andy looks preparing and cooking like uncle Roger beside him watching 😅 love this Guy❤
Another very informational video. Thanks Chef!
My pleasure!!
Fr. Large cutting boards ftw. Was in a industrial small kitchen once and we had this enourmous plastic cutting boards. They barely fit into the dishwasher, but they were so awesome!
Looks so good. I will try this recipe. Thank you ❤
Your welcome!
My mother loves making a mixed Adobo with Chicken and pork, I think she adds some Kalamansi or what most of the world calls Limes
I spent 10 days in Manila recently, and didn't really see this in dish in restaurants, as much as I had expected to.. with it being by far the most famous Filipino dish outside the country.. and then someone explained to me that yes, they do eat it a lot, but it's more something you'd make at home than at a restaurant.
Mixed Pork and Chicken Adobo is a must try recipe too. In the Philippines there's a lot of adobo versions depending in the Places.
I've been cooking chicken pork adobo since i was 10 i must say this is one of the best so far. And thanks for additional tips in cooking.
Finally, 2 of my favorite youtube chefs! 🍻
Wow, thanks!
Absolutely Chef Mak. I watch both of y'all on here. Happy to see your channel growing! I think when I subscribed you just passed 10k! Happy Easter chap 😁
@@mattclose Thank you! Happy Easter to you too!
this adobo is just amazing 🥰👍 sometimes simplicity is the best ... i am a filipino and im proud of andy's cooking adobo
😉
I love Andy, he is one of my favourites.
A good tip for dutch ovens is to buy them second hand. In France for example we can find lots of Le creuset vintage pots for a very good price!
You three should get together for a cook up, that certainly be a hit!❤
That would be fantastic!
If the bay leaves were substituted with a stick of cinnamon and 2 table spoons of sugar with 3 table spoons of palm sugar, that will be pretty much a menu called "moo-hong" eaten in the south of Thailand. (Palm sugar is somewhat less sweet to regular sugar.) Perhaps, these 2 menus somehow relate.
I don't think marination is necessary at all since the pork will be boiled together with the seasoning for a long time anyway.
It depends on what you're adding to the marinade if you want to tenderize the meat a marinade can help
@@ChefJamesMakinson But, is there any ingredient helping meat tenderization here? Soy sauce, sugar, vinegar, garlic, bay leaves, pepper, none of these has tenderizing effect.
And, if you use ingredient with meat tendering acid/enzyme (carbonated soft drink for example), the meat will turn tender fast on stove anyway.
@@Zzz-tf5mw bay leaves supposedly have enzymes that help break meat down meaning to help tenderize
That was educational as always, brother! I still love my little green cutting board. haha
Haha thank you buddy! :)
Thanks for the vid, great content as always.
I've noticed you called out doing the dishes as an additional inconvenience several times in your clips.
Got me wondering if you use a dishwasher at home? I know some folks who specifically do not like using those.
Just interested in your opinion.
Yes but very rarely
I so much enjoy watching your videos 😊
This is what I like about Andy when he cooks Filipino food. Very simple as Filipinos do. Simple but stunning...
The old traditional way of cooking adobo here in the philippines uses salt,spices such as black pepper corns and garlic,coconut vinegar and pork fat.
It is also wrap on a banana leaf in a potted clay that we filipinos called "Palayok".
That was the old way of cooking adobo before those ingredients such as sugar,soy sauce and etc is now used to level up the dish than before.
I like my chicken adobo with coconut rice - it was popular in the Caribbean.
Sounds good!
A wooden chopping board also bring flavor and aroma.. in my place we use a pine wood chopping board, and smell like an incense taste like pine..
Andy's great, def like to see you do more of his content as well
Noted!
This looks legit!!!! The color... WOW!!! That's our adobo!!!
i always add potatoes in my adobo. sometimes hard boiled eggs as well.