This is avant garde very quick version of adobo. I have never used oyster sauce and don't fry the meat first. I simmer it in very low heat in the marinade for hours until the fat melts and the adobo cooks in its own lard. Also we use deep pots instead of pans.
it actually makes more sense to sear the meat first, its a traditional cooking technique in france and lots of other curisines, for any proteins cooked in stews. It makes the taste more intense and develops flavor. Try it out before you knock it.
Erwan Heussaff ang adobo po ba sir galing ng france??? 😊dont make it up as if pinoys where ignorance into kitchen. filipinos have their own style and own taste in our "own" dishes i tried it once and it sucks! the way of that "adobo qeen" comes up into that dish. its not the way how to cook a "real adobo😂😂" i do even wondered how did she get the tittle it was just this- the style and the way she preapared the filipino adobo was not a "pinoy style! "
It is funny how people can comment things like these. First off most of the cooking techniques used in Spain are techniques that came from France, hence when SPAIN conquered/colonized the Philippines they have brought this technique as well. The problem with most of my fellow Filipinos is that they CRITICIZE TOO MUCH that it makes them look PATHETIC, CRAB MENTALITY at its finest :D. Traditional or not Food/Cooking has Science, just like with other technology as long as there is an advancement there will be changes and improvement. THE ONLY THING that is CONSTANT IS CHANGE, if you will think like that you will be predictable and boring. This is why Philippines never advances because we are all too negative about a lot of things and too proud of things that we shouldn't.
Oh and before you criticize Nancy Lumen please make a research first. It is a sign of ignorance if you talk bad about someone and you dont even know a single thing about. Nancy Lumen has written a book which contains your so called Traditional recipes but the difference is it contains different versions that came from different provinces and cities in our Country. Wag tayo mashado magpakamangmang, pag sinabi mo bang Adobo na alam mo e kaperahas ba ito ng adobo sa Bicol? Sa Pampanga? sa kapitbahay mo? Basta andun lahat ng core ingredients and as long as it is a STEW it can be called ADOBO :).
Jayson Uy you dont get it do u?😏😏its not about the "regionalistic style" but the way she "cooked" it. she comes out,not the "traditional way" but the "chef way" indeed.😒😒 i do even bet whatever state in this country she came from "mapapataas ng kilay un mga ninuno nya sa ginawa nya sa adobo nya😏😏" shame on this "Adobo Queen KUNO!"
The adobo looks so delicious. A different twist of making a classic adobo. The presentation of the pork liempo elevates it even more. Yummy for sure. Plus the rice and sauce completes our so called national dish. ☆♡☆
grabe grabe NAGUTOOOOOMMMMM AKOOOOOO 😭😭😭😭 sarap nyan. kakaiba at bago sa paningin ko yung way how to cook it. ADOBO😍 i'll try that at papatikim ko sa ibang lahi dito sa UAE. oo nga maganda pati tignan. hindi sabog. maayos sya 👌👍 galing
It's quite different from an Spanish adobo, that it's made with garlic, salt, white wine, garlic, Spanish pimentón or paprika and oregano. Recommended for fish and meats. I'll try your recipe too!!
Txema Sebastian go for a feijoada, based on those ingredients. With the pimenton, which can be hard to find in some places, use smoked paprika, which is easily available
Question: the video mentioned oyster sauce, and the ratio of vinegar and soy sauce used wasn’t 1:1 which is what is written recipe in the description section, is the written recipe based on the video? Thank you! I can’t wait to make adobo!
Hi Erwann! Love it. Easy to cook especially for someone like me who has no experience in cooking but would really appreciate it more if you include the measurements of the ingredients.
Agreed on the posh comment, but I don't see how it's a more "complicated" version though. What steps did they add to make it harder to make (aside from rolling the pork belly and placing toothpicks)? Seems much more simple to me but that's just my opinion.
Cottoncandy yeah, let’s roll the thinly sliced pork belly into bits like that. True. Not ingredients were posh at all. But the way it’s done.... just because your fancy him, gurl...
I've just discovered your channel Erwan. Thanks for sharing this recipe. I'm a Filipino living in the UK who loves cooking. Its nice to see a different take of an Adobo recipe. Though people say things about " not being original" but, at the end of the day, cooking should be fun and im sure this taste good. But alas, we can't please everyone. Good luck with everything Erwan and thanks for your channel. 😊😊
My recipe simple. Marinate meat and all the stuff we need. Let it like at least 1 hour in the fridge. Then slow cook. Browned or fried if u like. Add the rest of the sauce.
knowing the basics of cooking can help us out to try different approaches with time tested way of cooking and make it our own version... anyway cooking is an art and should always be fun c",) #happycooking
Awesome.I have a cooking channel too. I have always loved the idea of cooking but I really didn't know how. I felt like I had to learn it especially when my brother left, who by the way is a good cook. I started filming what I was cooking, then i thought of creating a yt channel. it's a work in progress. and i know it really takes time. I am thankful for my 166 subscribers ♥
I like the presentation but think it would be difficult to get thin sliced pork belly unless you have an Asian butcher handy. Also is olive oil a traditional fat to use?
Hi erwan... I just what to know, basically what is adobo? Because a lot of adobo recipe but with different ingredient/result.. I'm just a pork eater who loves cook my own dish, and i live in indonesia. So i dont familiar with adobo dish... Thank you!
adobo is one of those filipino recipe is so diverse, preparation widely differ depending on what part of the Philippines you are from. The basis is vinegar and soy sauce. In Cebu its cooked until the sauce caramelized and stick to the pork. Others have a thick sauce, while some have watery sauce almost like a soup. There are also versions that are sweet.
Pano ba talaga magluto ng adobo? Ginigisa ba muna yung bawang then ilagay na yung pork? Or ihalo na lahat ng ingredients then lutuin? Im confused. Haha😂 please enlighten me.
My favorate comford ulam is Adobo lahat ng adobo minaster ko like adobong tagalog, adobo sa gata, sa puti, adobo sa luyang dilaw etc etc pero karamihan ng mga nag luluto ngayon pinapaarte na nila ibat ibang version mas binobonggahan nawawala na ang tradisyonal filipino adobo paaak
If I took a croissant, cut it in half and stuffed it with cheese, ham, turkey, some mayo and mustard, rolled it up and deep fried it, no one in France would call that a croque Madame. So based on that logic, why the hell would anyone call that thing you made, irregardless of how good it is, adobo.
Kobe I do shop for my own food. I have a Costco membership. lol. I'd really like to try this adobo recipe but I'll use regular pork belly. I've never seen the meat cut that slim. At least not at Costco. They do have thinly cut prosciutto though.
Thanks for clarifying Erwan. If you didn't chances are I would have substituted bacon to make this dish. Hmmm, tempting. I really like your recipes so thanks much. I've tried some already. I have to substitute some ingredients but damn they taste good.
Just buy a slab of Pork belly and thinly cut it yourself or go to your local butcher shop. I don't think they sell thinly sliced pork belly that is uncured at Costco. Maybe try looking for it at a Korean grocery store since they love thinly sliced pork belly.
Next level adobo! Usually when it's changed up it loses the authenticity of being a Filipino dish. This recipe however, just elevated it.
This is avant garde very quick version of adobo. I have never used oyster sauce and don't fry the meat first. I simmer it in very low heat in the marinade for hours until the fat melts and the adobo cooks in its own lard. Also we use deep pots instead of pans.
it actually makes more sense to sear the meat first, its a traditional cooking technique in france and lots of other curisines, for any proteins cooked in stews. It makes the taste more intense and develops flavor. Try it out before you knock it.
Erwan Heussaff ang adobo po ba sir galing ng france??? 😊dont make it up as if pinoys where ignorance into kitchen. filipinos have their own style and own taste in our "own" dishes i tried it once and it sucks! the way of that "adobo qeen" comes up into that dish. its not the way how to cook a "real adobo😂😂" i do even wondered how did she get the tittle it was just this- the style and the way she preapared the filipino adobo was not a "pinoy style! "
It is funny how people can comment things like these. First off most of the cooking techniques used in Spain are techniques that came from France, hence when SPAIN conquered/colonized the Philippines they have brought this technique as well. The problem with most of my fellow Filipinos is that they CRITICIZE TOO MUCH that it makes them look PATHETIC, CRAB MENTALITY at its finest :D. Traditional or not Food/Cooking has Science, just like with other technology as long as there is an advancement there will be changes and improvement. THE ONLY THING that is CONSTANT IS CHANGE, if you will think like that you will be predictable and boring. This is why Philippines never advances because we are all too negative about a lot of things and too proud of things that we shouldn't.
Oh and before you criticize Nancy Lumen please make a research first. It is a sign of ignorance if you talk bad about someone and you dont even know a single thing about. Nancy Lumen has written a book which contains your so called Traditional recipes but the difference is it contains different versions that came from different provinces and cities in our Country. Wag tayo mashado magpakamangmang, pag sinabi mo bang Adobo na alam mo e kaperahas ba ito ng adobo sa Bicol? Sa Pampanga? sa kapitbahay mo? Basta andun lahat ng core ingredients and as long as it is a STEW it can be called ADOBO :).
Jayson Uy you dont get it do u?😏😏its not about the "regionalistic style" but the way she "cooked" it. she comes out,not the "traditional way" but the "chef way" indeed.😒😒 i do even bet whatever state in this country she came from "mapapataas ng kilay un mga ninuno nya sa ginawa nya sa adobo nya😏😏" shame on this "Adobo Queen KUNO!"
The adobo looks so delicious. A different twist of making a classic adobo. The presentation of the pork liempo elevates it even more. Yummy for sure. Plus the rice and sauce completes our so called national dish. ☆♡☆
Alan Tan try it out!
grabe grabe NAGUTOOOOOMMMMM AKOOOOOO 😭😭😭😭 sarap nyan. kakaiba at bago sa paningin ko yung way how to cook it. ADOBO😍 i'll try that at papatikim ko sa ibang lahi dito sa UAE. oo nga maganda pati tignan. hindi sabog. maayos sya 👌👍 galing
Both Professional Chef.....so the Style of cooking is really professional..another professional twist style ofcooking...congrats to both of you
Filipinos favourite dish 😊😊😊😊 yum yum yum
I love the way u made it like not the usual color of adobo, and I think it's yummy! Surely a must try recipe.
I love adobo so much! And this one looks yummy! I need to try this version ASAP ♥️👌🏻
It's quite different from an Spanish adobo, that it's made with garlic, salt, white wine, garlic, Spanish pimentón or paprika and oregano. Recommended for fish and meats. I'll try your recipe too!!
Txema Sebastian yes the Filipino people used the same name, just changed the ingredients
Txema Sebastian go for a feijoada, based on those ingredients. With the pimenton, which can be hard to find in some places, use smoked paprika, which is easily available
Thank u for sharing Erwan! 😊👍🏽
Question: the video mentioned oyster sauce, and the ratio of vinegar and soy sauce used wasn’t 1:1 which is what is written recipe in the description section, is the written recipe based on the video? Thank you! I can’t wait to make adobo!
Hi Erwann! Love it. Easy to cook especially for someone like me who has no experience in cooking but would really appreciate it more if you include the measurements of the ingredients.
This is like a posher and complicated version of Adobo.
Agreed on the posh comment, but I don't see how it's a more "complicated" version though. What steps did they add to make it harder to make (aside from rolling the pork belly and placing toothpicks)? Seems much more simple to me but that's just my opinion.
Jan Lim C’mon, compared to the authentic Adobo method and recipe, this is way different.
Good lord !! glad I’m not the only one who thought the same about this lol..yes it’s a posh version everything erwan cooks he makes it look posh..
I L R it’s NOT POSH AT ALL THOSE R ALL BASIC ADOBO INGREDIENTS LOL
Cottoncandy yeah, let’s roll the thinly sliced pork belly into bits like that. True. Not ingredients were posh at all. But the way it’s done.... just because your fancy him, gurl...
I've just discovered your channel Erwan. Thanks for sharing this recipe. I'm a Filipino living in the UK who loves cooking. Its nice to see a different take of an Adobo recipe. Though people say things about " not being original" but, at the end of the day, cooking should be fun and im sure this taste good. But alas, we can't please everyone.
Good luck with everything Erwan and thanks for your channel. 😊😊
Hi mom and Erwin, I love the new way of your adobo looks good, 🙏🙏🙏
Perfect..gonna cook adobo later
The "Just brown it" makes me laugh.
Love the presentation with the toothpick. Also 2 thumbs up for the Adobo rice! Will definitely try this!
My recipe simple. Marinate meat and all the stuff we need. Let it like at least 1 hour in the fridge. Then slow cook. Browned or fried if u like. Add the rest of the sauce.
Same here
the best adobo is ilonngo version...😋😋😋 lunod lahat ingredients then pakuluan til matuyo...😋😋😋
I don't if you sped up the cooking part. It seems too fast. Anyway, thanks for sharing. Have to try this version next time.
I've never cooked the adobo with a liempo rolled like that. I might have to try that this weekend. Thanks for the great idea
Yummers.. adobo..Filipino dish.
I have tried it.. thumbs up
Dude, I need the over night videos, the last one was three months ago.. gimme someee over night videos please :P I love them watched all of them twice
I am sooo gonna make this for dinner tonight 😊😊
knowing the basics of cooking can help us out to try different approaches with time tested way of cooking and make it our own version... anyway cooking is an art and should always be fun c",)
#happycooking
The amount of criticism erwan has to endure in every video. Hays. Stay strong man! Love your recipes!
Audrey Csae Rojas kase mayabang sya
Wow..sarap
Wow, now, im hungry again. thanks for the recipe.
I like my adobo with lotsa garlic. I'm not really sure what recipe it is 😅 its like the one with less sabaw, I think lol
do more overnight videos erwan, I love it!
*wow adobo queen. So ill try to be "The Adobo Master". Just wait 10yrs from now. Hahaha*
Great channel, Erwan!!! I love your POV and the info you're bringing to us. I wish you the best!!
I really like this version. Simple, quick and easy. Plus, less messy prepping I'll let you know how it turns out.
looks delicious😍 gotta try that.👍
Maybe i'm bias but i think my lola's adobo's the best. :b
This is a cool recipe.
YUUUUUUM!!!😝😝😝
Hey Erwan, big fan of your videos. It'd be cool if you did some overnight videos in Dublin, Tokyo, or San Juan. Keep it up, man.
Nicooo hopefully soon!
Ang sarap
Awesome.I have a cooking channel too. I have always loved the idea of cooking but I really didn't know how. I felt like I had to learn it especially when my brother left, who by the way is a good cook. I started filming what I was cooking, then i thought of creating a yt channel. it's a work in progress. and i know it really takes time. I am thankful for my 166 subscribers ♥
Excellent recipe!
Ang gwapo ni heussaff🥰
I am craving for one right now :)
I like the presentation but think it would be difficult to get thin sliced pork belly unless you have an Asian butcher handy. Also is olive oil a traditional fat to use?
In your description, it's written 500ml soy sauce. It's quite obvious Nancy just put a little soy sauce and it's not 500ml.
She's so cute and happy. 🤓
like
Sonny brought me here!
hmm.. yum!
Ok that thumbnail of Nancy Reyes is beyond too cute not to click. (I have no idea who she is tho.)
ira guevarra Haha I know. Shes the best!
Hi Erwan! 💜💜💜💜
Teamwork cooking!
Ok. *I see what u guys did there* garnish eyy*
Saraaap!!
Hi Erwan, I hope you can make gourmet tuyo or bangus in oil (spanish style) 🙂
Hi Erwan.. Will try your version later.. 😊
that is a very intelligent way of cooking adobo! with the friend rice and all!! AMAZING😍😲
nice one bro, you inspire me to vlog. hope to see you idol soon. 😊
Hi erwan... I just what to know, basically what is adobo? Because a lot of adobo recipe but with different ingredient/result.. I'm just a pork eater who loves cook my own dish, and i live in indonesia. So i dont familiar with adobo dish... Thank you!
adobo is one of those filipino recipe is so diverse, preparation widely differ depending on what part of the Philippines you are from. The basis is vinegar and soy sauce. In Cebu its cooked until the sauce caramelized and stick to the pork. Others have a thick sauce, while some have watery sauce almost like a soup. There are also versions that are sweet.
I’m going to try this recipes
I have also created an adobo and posted on my channel.
She said put some calamansi? On what part should i put some?
Pano ba talaga magluto ng adobo? Ginigisa ba muna yung bawang then ilagay na yung pork? Or ihalo na lahat ng ingredients then lutuin? Im confused. Haha😂 please enlighten me.
500 ml soy?!? 500 ml vinegar?
Jesus take the wheel
Can I use duck fat + back strap instead of belly and bacon?
hi erwann can u pls make a video tutorial on making a caprese salad pls notice me thanks!
napunta lang ako dito kaso dahil sa module
What pan are u using?
😋😋😋
Did she say oyster sauce? Is that typical or a twist?
Erwin Santos there is no 1 adobo recipe
Erwin Santos oyster sauce is really great on adobo.... even on steak!
Going to try make it this interesting way and see how it turns out. Thanks for sharing.
Erwin Santos no. That's not typical. They are making their own version and cooking it the fast way.
Not typical, but I found out that I like it better when I cooked pork adobo with oyster sauce instead of the traditional soy sauce.
How much oyster sauce would I need?
Who is this handsome man?
What adobo??? Where???
Bacon adobo?
My favorate comford ulam is Adobo lahat ng adobo minaster ko like adobong tagalog, adobo sa gata, sa puti, adobo sa luyang dilaw etc etc pero karamihan ng mga nag luluto ngayon pinapaarte na nila ibat ibang version mas binobonggahan nawawala na ang tradisyonal filipino adobo paaak
Hahahaha you can cook adobo in an easier way. This was too complicated hahaha pero still looks good!
John Paglinawan I have a couple of videos of other kinds of adobo on the channel already :)
Erwan Heussaff haha don't worry, I've seen them all. 😅
One recipe that u didn't added a twist on. Lol
D typical adobo pangmayaman
I know who makes that copper pan... That's a ridiculously expensive pan.
Im hungry 😕
collab nmn with JAK
early squad again 😉😉
What is it a rolled bacon with soy sauce?🤣
She’s adobo queen because?
nice apron! #hogsmithph 💪
This old lady forgot the history. And she's focused on modern cooking of adobo. This was no even closer to the traditional once.
Bacon adobo lmfao
Isn’t Erwan a muslim?
If I took a croissant, cut it in half and stuffed it with cheese, ham, turkey, some mayo and mustard, rolled it up and deep fried it, no one in France would call that a croque Madame. So based on that logic, why the hell would anyone call that thing you made, irregardless of how good it is, adobo.
Carl Jackson totoo
Dami nyong demand, wag kayong manood bwiset. Hahahaha basta ako magaaral magluto
Kind of disrespectful to ALL filipino moms when you self-proclaim yourself Queen of Adobo.
Kinda gross.
saan measurement? please
in tagalog we call it tancha---tancha lang....no actual measurement....
What the heck is this?
That looks like bacon to me.
Biiktor Mandafat bacon is basically cured pork belly. This is thinly sliced pork belly. Uncured
Biiktor Mandafat lmao "bacon" I bet this guy never go shop his own foods to cook lol
Kobe I do shop for my own food. I have a Costco membership. lol. I'd really like to try this adobo recipe but I'll use regular pork belly. I've never seen the meat cut that slim. At least not at Costco. They do have thinly cut prosciutto though.
Thanks for clarifying Erwan. If you didn't chances are I would have substituted bacon to make this dish. Hmmm, tempting. I really like your recipes so thanks much. I've tried some already. I have to substitute some ingredients but damn they taste good.
Just buy a slab of Pork belly and thinly cut it yourself or go to your local butcher shop. I don't think they sell thinly sliced pork belly that is uncured at Costco. Maybe try looking for it at a Korean grocery store since they love thinly sliced pork belly.
Adobo Queen? More like Adobo Traitor! Thin slice liempo? Olive oil? Oyster sauce? SO SO not authentic!
Complicated adobo for me sori...
omg youre 30 u look 29
JKKK HAHAHAHAHAHHA
Dina bonevie's and Kris Aquino'sversion are more filipino way of cooking ..
what the hell is this woman doing. this is not adobo. she should promote the traditional way not the made up crap that she came up with.
1st ❤️