When I was in my teens, about 1967-68, we had just moved into a new neighborhood. A new hospital had just been opened up, nearby, and about four families of Filipino doctors and allied health people also moved into our new neighborhood. Rather than the Americans giving a block barbeque, and inviting them, they gave a cookout for the whole block, to introduce themselves. And they made fantastic, pork shoulder adobo, and gave everyone the recipe. It was not a from-scratch recipe, but an instant, easy, guaranteed-fool-proof, from common American ingredients used strangely, kind of recipe. There was a lot of that back then. For instance, the main ingredient I remember was that, instead of using fresh citrus, the adobo/marinade used 7 Up or Sprite! (my mom later changed her version to Fresca). The sauce was applied as a marinade, to a whole pork shoulder, cut into strips, to be threaded onto skewers. This would last us a few days. I'm sure the real adobo is better, but even this recipe was so delicious. We'd fix this every so often the rest of my dad's life, then quit making it when we lived with relatives who weren't interested. I know that "our" adobo recipe would probably offend Filipino foodies, but that kind of shortcut recipe was so 60s. And maybe that was how the hardworking anesthesiologist managed to prepare an approximation of a treasured national dish for her family back then.
this is so damn close to traditional adobo from the Philippines its crazy...kept saying my parents and grandparents recipe in my head through this...much much thanks, Chef John for the smiles through this recipe, beyond all measures..been kinda rough times over here and was good to see this when i got back home sooo...salamat po, and yes...Chef John >>> T-Pain any day ;)
You can improve the sauce by adding a little bit of oyster sauce and brown sugar. And if you are going for a healthier and classier texture, you can add a little bit of cornstarch, 2 or 3 tbsp dissolved in half a cup of cold water. Add it and the sauce will thicken up but the vinegar will keep it liquid.. Now when you turn off the heat, the sauce will separate from the oil and fats and stick to the meat...literally... It's gonna be like a layer of sauce wrapping your meat fully..Giving it a wet barbecue texture... And don't be afraid to use more bay leaves, they won't change the flavor much but will really improve the aroma..
My cousins and I can eat almost any Filipino sauce with just rice. Even all my Filipino friends said they do it. It's a thing Filipino kids do, then get yelled at by the adults for not eating protein. Adobo is the best with a hard boiled egg in it btw! :)
Been watching your vids for a long time now. But you really made my day by doing this Filipino Dish ! your the best Chef john love from the Philippines Im sure its "Masarap" or delicious ^^
My Filipino wife cooks this a few times a month and is always amazing. Her mother and sister have also cooked this for me, all 3 have different ways to cook this and is just so good!
Fat-ass' tip : make fried rice using the adobo. After cooking the meat, transfer them to a thick ceramic bowl, and then scrape off the bits. I braise the pork butt (literally the ass cheeks, not shoulders) in a Dutch oven, so I can't cook the rice in that (but if you use a wok or skillet to simmer then just scrape off the bits and do the rice there). In a separate wok, heat up a spoonful of the reserve fat, then saute chopped garlic in gentle heat. Add a spoon of the adobo sauce and the bits scraped off the pan, then toss in steamed rice (made from roughly from 1/3 cup of uncooked rice) and stir fry. Add another spoon or two to color and taste, generally white rice cooked this way needs to turn out a little darker than if it was plain brown rice, but make sure to stir fry constantly as this isn't paella (ie the brown is from the sauce, not toasted rice on the bottom). Serve with the meat over the rice; depending on the meat and how you cut them prior to serving, you can use a bowl and chopsticks. Optional : Get some chili peppers, slice them open, and toss them in with everything else you'll use for the braising sauce. Extreme peppers like Bhut Jolokia are fine but use just one such pepper - the heat just adds to the flavor and to make refrigeration unnecessary, not make for a spice eating contest (if you actually prefer that don't let me stop you because I eat this to sweat during the colder seasons). Alternate serving: Chimichangas. Shred the meat, fry in a little of the reserve fat until slightly crispy, drain excess fat then toss in steamed rice. Place in burrito wrappers, top with shredded mild cheddar or feta, or chunks of Philippine white cheese (buffalo milk cheese; very similar to feta, but milkier), wrap, use raw retail (ie stiff) spaghetti instead of toothpicks to keep the whole thing together, then deep-fry until crisp, typically around 5mins in medium heat.
everyone has a different family style of making adobo! my grandma would just chuck all of it into a pot with boiled eggs and WHOLE peppercorns, and eating it was like a mine field of avoiding little peppercorn bombs. this looks much more refined and delicious ~
It has long shelf life because of the vinegar that's why Filipino households make it so frequently. Plus the more it sits in the fridge the better it becomes. One can make 2kgs of Pork Adobo and it can last up to 2 weeks, tastes better by the second week!
Great recipe. I have done this and duck adobo is the best. In my recipe I made a duck demi glaze with red wine. Don't add too much but just enough. Plus I saute the skin side again on hot heat for presentation.
We went to ilocos and our friends there have this version of adobo where it's sweet and instead of sauce it's more of an extremely potent glaze, then they made fried rice from the fond. I cannot tell you how disappointed I was to know that I need to share a huge tub of adobo and rice.
Abbigail Se I married a Filipina and I made the mistake of making pork adobo that was better than her family recipe. She went tampo and didn’t speak to me for a week. But don’t worry about me. I bought her a Coach purse and all was forgiven.
LoL knowing filipinas, they only do tampo to get your attention, if they need something, if they are wrong and you are right, but as a woman, filipinas love to do tampo on a whim or for no apparent reason. I don't do it myself because I don't understand it, but I asked a lot of my friends why they do tampo for no reason and they say because it's fun to do so. Makes the relationship more exciting. I think you should ignore it when she does it for no apparent reason so that you can save on the bucks next time lol she's lucky you love her and it's not the other way around as you may think. And as a Filipina, there are no mistakes on making adobo. If you made using your recipe and methods then you can proudly say that it is YOUR adobo. You should be proud of that recipe.
Abbigail Se Trust me when I say I’m a master of ignoring Tampo. I’m from the rural Midwest and of Scott’s Irish heritage. It takes a lot to get me riled. I don’t mind spoiling my Filipina as she’s adorable and works so hard. I’ve also watched enough Filipino soap operas with her to know how the games played. She goes tampo. I know it means she wants attention. So I ignore her till she starts to boil. Then I confront her like a big mean jerk. She then has an academy award winning emotional meltdown. I then admit my evil ways, swear my eternal love, throw my self at her feet and beg her forgiveness. She haughtily rejects me my appeal for mercy then magnanimously forgives me when I prove myself sincere and then we have fun playing kiss and make up. She gets her emotional needs met and I get around 30 days of domestic tranquillity. If that fails I buy her a present. She loves presents. LOL I know my Filipina and love her to death.
mark smith Tampo is when for some inexplicable reason your Filipina becomes quiet , moody and sullen and won’t speak to you or tell you what the problem is. It’s usually because you’ve done something dreadful like forget the 62nd monthaversary of your first. date. Your key to surviving your Filipina going Tampo is to ignore her with your sangfroid attached until she confronts you. Then admit you’ve been a horrible human being and beg her to forgive you and do something romantic. Whatever you do, do not laugh at her or even so much as crack a grin when she goes Tampo unless you want to risk a DIY orchiectomy. Filipina’s can get a tad ornery if you laugh at them in full blown Tampo mode. Here’s the good news. Going Tampo is a sure sign your Filipina loves you.
@@Mottleydude1 not to sound mean but it sounds she acts like a childish brat.. I don't think it's cute at all. I dated a girl for 7 years who was part filipina but the whiny bratty attitude got old fast. I sure as hell wouldn't have rewarded bad behavior by purchashing a handbag.
you said the sauce is little bit sweet , where did it get its sweetness , was it like onion sweetness or like honey sweetness? and thanks for the video , it looked delicious with that great gravy.
I used beef and it was absolutely amazing. I'm definitely doing it again. I'm wondering if it would work better with Veal Broth or should I stick to chicken?
I ordered the Spanish plate "Carne Adobada", in a Spanish restaurant once: just red meat from all the powdered chile on top. The Filipino adobo is, indeed, a very savory and tasty dish, in comparison (just my not so humble opinion). take that, Spain!
The Spanish version is just as tasty and this recipe really does work with other meats too, you could even try mutton, but I believe that duck/pork/chicken is the holy trinity of meats to try with this dish
I generally liked to add just a touch of sugar to my adobo, it seemed to reduce nicer and I think it helped balance everything out a bit (to my taste), but I've started adding some fresh pineapple juice instead and it's *unbelievable*! Everyone loves it and now it's one of my favorite go-to recipes :)
This was really exceptional. Note though that the sauce or gravy is very rich. You'll want something like rice to cut it with. I found that I had lots of the sauce left over and will use it with another serving of rice. Also duck has a 'lot' of fat. I skimmed a ton of fat off the Adobo...I probably got almost 1/2 cup of fat out of 2 Duck legs. I'll save it for fried egg sandwiches and roast potato's.
Actually its like our national food, too bad you only had either chicken or pork adobo. Duck adobo is good too especially if you can make some twist like by adding coconut milk and cooked almost dry. Ask your filipino relatives about Adobong Sitaw (String Beans) Adobong Pusit (Squid), Adobong Baka (Nice taste too), Adobong Bangus, And some part of the Philippines they also cook Adobong Talong (Egg Plant) ive tasted that in Cebu.
Texas, I remember a time when asking for pork in a BBQ joint would get you a funny look. I'm glad that passed into history. Now get some beans in that chili con carne!
Oh great you cook adobo and it looks really delicious.. Next time you should try beef kaldereta, sinigang or beef bulalo.. Those are my most favorite filipino food.. :) :)
I've never seen my mom put sambal in her adobo. gotta be specific with your sambal tho coz we have literally a million types of em here in singapore :D
I guess you can use whatever chili sauce that you like/comfortable with. I'm surprised there's even some in it as Filipino adobo is usually savory/somewhat sweet and sour-ish.
The first time I made this, the fat on the duck became really soggy and mushy after braising, so I ended up scraping it off. Next time, I plan on using chicken legs and removing the fat beforehand. Still, the sauce was incredible - highly recommended!
No, do drain the duck fat but never throw away duck fat. You can add duck or goose fat to things such as mashed potatoes to kick them up a notch like Emeril (BAM!) or for all sorts of things. Duck and goose fat is culinary gold.
i cook adobo like 2-3 times a week,,,,ive tried different versions but my favorite is chicken-pork adobo with marble potatoes....and like chef John im not a big fan of bay leaf , i think it overpower the other ingredients..
So, you are saying, that only butchers should eat meat? And yes, I do eat dead animals, but only the happy ones. And I mean actually happy - as in super-organic. Sadly, that means super-expensive....
What separates a Filipino Adobo from other adobo (spanish, mexican, etc) is the sauce. I love my spanish adobo but I look for Filipino Adobo from time to time (whenever I want to eat lots of rice that is)
Still, that's too much adobo for the amount of rice at the end. It's great to see foreign people cook something I usually eat since this is so unusual! Thanks for sharing this Chef John.
Check out the recipe: www.allrecipes.com/Recipe/230047/Duck-Adobo/
T pain never gonna recover from that one
Chief can you please make patatim? It's a mic of Chinese Filipino dish similar to adobo. Pleeeeeeaaassssseeee
Hope u do more filipino dishes
Mom's way is always the best way. ;)
When I was in my teens, about 1967-68, we had just moved into a new neighborhood. A new hospital had just been opened up, nearby, and about four families of Filipino doctors and allied health people also moved into our new neighborhood. Rather than the Americans giving a block barbeque, and inviting them, they gave a cookout for the whole block, to introduce themselves. And they made fantastic, pork shoulder adobo, and gave everyone the recipe. It was not a from-scratch recipe, but an instant, easy, guaranteed-fool-proof, from common American ingredients used strangely, kind of recipe. There was a lot of that back then. For instance, the main ingredient I remember was that, instead of using fresh citrus, the adobo/marinade used 7 Up or Sprite! (my mom later changed her version to Fresca). The sauce was applied as a marinade, to a whole pork shoulder, cut into strips, to be threaded onto skewers. This would last us a few days. I'm sure the real adobo is better, but even this recipe was so delicious. We'd fix this every so often the rest of my dad's life, then quit making it when we lived with relatives who weren't interested. I know that "our" adobo recipe would probably offend Filipino foodies, but that kind of shortcut recipe was so 60s. And maybe that was how the hardworking anesthesiologist managed to prepare an approximation of a treasured national dish for her family back then.
wasn't ready for the autotune
+Keitarou Hosaka neither was t pain
I like to laugh for that long
my body was ready
Chef John keeps me guessing
You are the BB King of your Filipino cooking! ..... I'll show myself out.
Yum.. Philippine cuisine, gotta try!
this is so damn close to traditional adobo from the Philippines its crazy...kept saying my parents and grandparents recipe in my head through this...much much thanks, Chef John for the smiles through this recipe, beyond all measures..been kinda rough times over here and was good to see this when i got back home sooo...salamat po, and yes...Chef John >>> T-Pain any day ;)
You can improve the sauce by adding a little bit of oyster sauce and brown sugar. And if you are going for a healthier and classier texture, you can add a little bit of cornstarch, 2 or 3 tbsp dissolved in half a cup of cold water. Add it and the sauce will thicken up but the vinegar will keep it liquid.. Now when you turn off the heat, the sauce will separate from the oil and fats and stick to the meat...literally... It's gonna be like a layer of sauce wrapping your meat fully..Giving it a wet barbecue texture... And don't be afraid to use more bay leaves, they won't change the flavor much but will really improve the aroma..
My cousins and I can eat almost any Filipino sauce with just rice. Even all my Filipino friends said they do it. It's a thing Filipino kids do, then get yelled at by the adults for not eating protein. Adobo is the best with a hard boiled egg in it btw! :)
watch out T-pain, you've got competition!
Filippo Span
hi
The Filipino dishwasher taught you well Chef John!!! Ikaw na!!! Ang galing! :-)
Chef John, you are the man! I love your recipes and your jokes. Definitely my favourite subscription.
Been watching your vids for a long time now. But you really made my day by doing this Filipino Dish ! your the best Chef john love from the Philippines Im sure its "Masarap" or delicious ^^
4:28 "That sauce is so delicious, I would be happy with just eating the rice."
Oh, Chef John, you got that right. :-D You got that so right.
Authentic version: Day-Old “Just The Rice”
My Filipino wife cooks this a few times a month and is always amazing. Her mother and sister have also cooked this for me, all 3 have different ways to cook this and is just so good!
Fat-ass' tip : make fried rice using the adobo. After cooking the meat, transfer them to a thick ceramic bowl, and then scrape off the bits. I braise the pork butt (literally the ass cheeks, not shoulders) in a Dutch oven, so I can't cook the rice in that (but if you use a wok or skillet to simmer then just scrape off the bits and do the rice there).
In a separate wok, heat up a spoonful of the reserve fat, then saute chopped garlic in gentle heat. Add a spoon of the adobo sauce and the bits scraped off the pan, then toss in steamed rice (made from roughly from 1/3 cup of uncooked rice) and stir fry. Add another spoon or two to color and taste, generally white rice cooked this way needs to turn out a little darker than if it was plain brown rice, but make sure to stir fry constantly as this isn't paella (ie the brown is from the sauce, not toasted rice on the bottom). Serve with the meat over the rice; depending on the meat and how you cut them prior to serving, you can use a bowl and chopsticks.
Optional : Get some chili peppers, slice them open, and toss them in with everything else you'll use for the braising sauce. Extreme peppers like Bhut Jolokia are fine but use just one such pepper - the heat just adds to the flavor and to make refrigeration unnecessary, not make for a spice eating contest (if you actually prefer that don't let me stop you because I eat this to sweat during the colder seasons).
Alternate serving: Chimichangas. Shred the meat, fry in a little of the reserve fat until slightly crispy, drain excess fat then toss in steamed rice. Place in burrito wrappers, top with shredded mild cheddar or feta, or chunks of Philippine white cheese (buffalo milk cheese; very similar to feta, but milkier), wrap, use raw retail (ie stiff) spaghetti instead of toothpicks to keep the whole thing together, then deep-fry until crisp, typically around 5mins in medium heat.
Never expected this to happen and I'm unbelievably glad!
everyone has a different family style of making adobo! my grandma would just chuck all of it into a pot with boiled eggs and WHOLE peppercorns, and eating it was like a mine field of avoiding little peppercorn bombs. this looks much more refined and delicious ~
Thank you very much for posting so many recipes. eating your recipes makes me happy :)
Filipino adobo is fantastic. I had a filipino friend and she made this all the time. amazing
It has long shelf life because of the vinegar that's why Filipino households make it so frequently. Plus the more it sits in the fridge the better it becomes. One can make 2kgs of Pork Adobo and it can last up to 2 weeks, tastes better by the second week!
learned this from a Filipina, Chef John is right about throwing pretty much any meat or seafood into the skillet
Puerto Rican dish for sure, good job
Your voice, so soothing. Almost put me to sleep
His voice is so comforting
One of my favorite recipes from chef John. Thank you!
Great recipe. I have done this and duck adobo is the best. In my recipe I made a duck demi glaze with red wine. Don't add too much but just enough. Plus I saute the skin side again on hot heat for presentation.
hey pinoys... its his style and version of adobo. if u like make ur own cooking video to share ur style and version.
And oh, a little brown sugar does the trick!
We went to ilocos and our friends there have this version of adobo where it's sweet and instead of sauce it's more of an extremely potent glaze, then they made fried rice from the fond.
I cannot tell you how disappointed I was to know that I need to share a huge tub of adobo and rice.
@@jayvee4321 that sounds scrumptious!
@@matahari2667 it sounds like I'm willing to get a heart attack for it, 2 servings wasn't enough I tried to recreate it at home
my family and roommates like to dump the rice in the pan/whatever sauce is left after the meal :) so happy you like adobo!!!
Yes
Adobo tastes better after 2 days seriously! After 4-5 days..it becomes exquisite
Sr. a very well deserved like..
this why i subscribed...
yup, of course. but this chef is obviously making his own interesting twist since there are loads of adobo recipes out there already.
Well ill give you a praise for that... i am a filipino and its different because you used duck and any vinegar can do as well and it works
Fantastic looking duck right there.
coconut vinegar and a small cinnamon stick too. and make fried rice with the leftover sauce the next morning and put it in a thin omelette!
I'm a Filipino and there are about 200 ways to cook adobo. My fave for one is the one with coconut milk. Yum
Abbigail Se I married a Filipina and I made the mistake of making pork adobo that was better than her family recipe. She went tampo and didn’t speak to me for a week. But don’t worry about me. I bought her a Coach purse and all was forgiven.
LoL knowing filipinas, they only do tampo to get your attention, if they need something, if they are wrong and you are right, but as a woman, filipinas love to do tampo on a whim or for no apparent reason. I don't do it myself because I don't understand it, but I asked a lot of my friends why they do tampo for no reason and they say because it's fun to do so. Makes the relationship more exciting. I think you should ignore it when she does it for no apparent reason so that you can save on the bucks next time lol she's lucky you love her and it's not the other way around as you may think. And as a Filipina, there are no mistakes on making adobo. If you made using your recipe and methods then you can proudly say that it is YOUR adobo. You should be proud of that recipe.
Abbigail Se Trust me when I say I’m a master of ignoring Tampo. I’m from the rural Midwest and of Scott’s Irish heritage. It takes a lot to get me riled. I don’t mind spoiling my Filipina as she’s adorable and works so hard. I’ve also watched enough Filipino soap operas with her to know how the games played. She goes tampo. I know it means she wants attention. So I ignore her till she starts to boil. Then I confront her like a big mean jerk. She then has an academy award winning emotional meltdown. I then admit my evil ways, swear my eternal love, throw my self at her feet and beg her forgiveness. She haughtily rejects me my appeal for mercy then magnanimously forgives me when I prove myself sincere and then we have fun playing kiss and make up. She gets her emotional needs met and I get around 30 days of domestic tranquillity. If that fails I buy her a present. She loves presents. LOL I know my Filipina and love her to death.
mark smith Tampo is when for some inexplicable reason your Filipina becomes quiet , moody and sullen and won’t speak to you or tell you what the problem is. It’s usually because you’ve done something dreadful like forget the 62nd monthaversary of your first. date. Your key to surviving your Filipina going Tampo is to ignore her with your sangfroid attached until she confronts you. Then admit you’ve been a horrible human being and beg her to forgive you and do something romantic. Whatever you do, do not laugh at her or even so much as crack a grin when she goes Tampo unless you want to risk a DIY orchiectomy. Filipina’s can get a tad ornery if you laugh at them in full blown Tampo mode. Here’s the good news. Going Tampo is a sure sign your Filipina loves you.
@@Mottleydude1 not to sound mean but it sounds she acts like a childish brat.. I don't think it's cute at all. I dated a girl for 7 years who was part filipina but the whiny bratty attitude got old fast. I sure as hell wouldn't have rewarded bad behavior by purchashing a handbag.
Ah, the ol' cartouche trick! I've gotta try that someday, thx. for the reminder! ;)
Wow! many Filipino people :D, I'm not filipino but this looks delicious :)
Proud Filipina :) Love Adobo :D
you said the sauce is little bit sweet , where did it get its sweetness , was it like onion sweetness or like honey sweetness?
and thanks for the video , it looked delicious with that great gravy.
I used beef and it was absolutely amazing. I'm definitely doing it again. I'm wondering if it would work better with Veal Broth or should I stick to chicken?
I love your adobo chef
I love Chef John's legendary "big stainless steel bowl": where virtually any recipe might begin. :-)
Great recipe! It looks reaaaaaally good!
If I made this with chicken, would I still need the chicken broth?
Ang galing nyo po naman, Chef John. Masarap to
You are a cool chef...
You Sir, are hilarious 😂😂😂
am I the only Spanish person here who was like "you can make adoboo that isn't goya?" lol
I ordered the Spanish plate "Carne Adobada", in a Spanish restaurant once: just red meat from all the powdered chile on top. The Filipino adobo is, indeed, a very savory and tasty dish, in comparison (just my not so humble opinion). take that, Spain!
Well, adobo was originally brought in the Philippines by the Spanish folks so you can say pretty much anything. It's that awesome lol
@@AlkoHol62 I've definitely got to try filipino adobo! Thanks for letting me know, excited to try something new :D
Finally a Filipino dish... that's what im talking about :)
hahaa LOL when nobody use auto tune! nice one!
love your twist duck adobo
The Spanish version is just as tasty and this recipe really does work with other meats too, you could even try mutton, but I believe that duck/pork/chicken is the holy trinity of meats to try with this dish
I generally liked to add just a touch of sugar to my adobo, it seemed to reduce nicer and I think it helped balance everything out a bit (to my taste), but I've started adding some fresh pineapple juice instead and it's *unbelievable*! Everyone loves it and now it's one of my favorite go-to recipes :)
That's a REALLY good idea!
You genius you.
This was really exceptional. Note though that the sauce or gravy is very rich. You'll want something like rice to cut it with. I found that I had lots of the sauce left over and will use it with another serving of rice. Also duck has a 'lot' of fat. I skimmed a ton of fat off the Adobo...I probably got almost 1/2 cup of fat out of 2 Duck legs. I'll save it for fried egg sandwiches and roast potato's.
Yum... always enjoy..
Great job chef! I usually add ginger when it comes to cooking poultry in Pinay style adobo. Might want to try it some day.
DEFINITELY cooking this at the weekend.
I have also had Filipino adobo with pickling spice or coconut milk in the sauce. YUM any way you make it!
Actually its like our national food, too bad you only had either chicken or pork adobo. Duck adobo is good too especially if you can make some twist like by adding coconut milk and cooked almost dry. Ask your filipino relatives about Adobong Sitaw (String Beans) Adobong Pusit (Squid), Adobong Baka (Nice taste too), Adobong Bangus, And some part of the Philippines they also cook Adobong Talong (Egg Plant) ive tasted that in Cebu.
Finally got around to making this with chicken thighs.. wow, that sauce!
Thanks for this wonderful recipe!!
It's so delicious I cook this one thank you for your share
So delicious duck adobo
Interesting. I've never, ever, ever had it with duck. Always with chicken, pork, beef and even goat. But I bet it's good!
This is Texas where we have to shoot our own duck. You will not find duck in Walmart. Goat makes a great BBQ.
shooting ducks? The fuck is wrong with you boy?
Ever seen duck hunt? Nothing wrong with hunting wild duck... unless you hunt them in excess.
Texas, I remember a time when asking for pork in a BBQ joint would get you a funny look. I'm glad that passed into history. Now get some beans in that chili con carne!
It's great! Maybe coz I ate too many variations coz I'm a fat farm girl lol anywho you got to try it
Wow this looks delicious chef john.
wow and wow...this looks so yummy
does anyone else have to wait until he says enjoy before moving onto the next video? no?just me? how about my dad? no? not even my dad? o.o
GOOD JOB! - from a filipina :)
add a bit of sugar, and lots of pepper too!
good job btw on cooking adobo!
Wow, oil the parchment, who would have thunk it?
I REALLY want to try this with flanken short ribs.
Look nice I'm gonna try, thanks for shared
Nakakagutom. Gusto ko naman tikman yang adobo na yan. :-D
I'll do the jokes.
Makes good since... Thanks
Thank you chef Jon👌🏽🔥🔥🔥 family love it🙏🏽💯❤️
I almost never see chefs on tv or youtube recreating and pimping out filipino dishes. This is great! Thank you!
Wow! Very Filipino! =D
Even t-pain is in pain wanting ya food chef
soy vinegar garlic bay leaves and a lil brown sugar = perfection sarap :D
Does duck taste different from chicken, given the sauce will most likely mask the taste?
Great recipe but I swear I was waiting for him to say "You won a new carrrrrrr" Gameshow voice on point! Lol
Great taste i love it.
LOL @ "Good times" with autotune. I was giggling uncontrollably for a good 3 minutes lol.
Oh great you cook adobo and it looks really delicious.. Next time you should try beef kaldereta, sinigang or beef bulalo.. Those are my most favorite filipino food.. :) :)
allan bugia Sinusupsup?! :-D
#BoyBulalo
David Dimalanta Hahahaha!
the way he said "sauce" at 4:43 reminded of sauce boss
You can also put banana catsup to make the sauce yummier. Aside from rice vinegar, you may also use coconut vinegar.
Tip: you can also dry the sauce up until it is very thick... Thats my fav!!!!!
no ground black pepper, use whole peppercorns, and also adobo has a little sugar
FILIPINOS FTW!!!!
Used chicken, and it was amazing!!!
I've never seen my mom put sambal in her adobo. gotta be specific with your sambal tho coz we have literally a million types of em here in singapore :D
I guess you can use whatever chili sauce that you like/comfortable with. I'm surprised there's even some in it as Filipino adobo is usually savory/somewhat sweet and sour-ish.
Good job with the auto-tune!
The first time I made this, the fat on the duck became really soggy and mushy after braising, so I ended up scraping it off. Next time, I plan on using chicken legs and removing the fat beforehand. Still, the sauce was incredible - highly recommended!
No, do drain the duck fat but never throw away duck fat. You can add duck or goose fat to things such as mashed potatoes to kick them up a notch like Emeril (BAM!) or for all sorts of things. Duck and goose fat is culinary gold.
my favourite dish
i cook adobo like 2-3 times a week,,,,ive tried different versions but my favorite is chicken-pork adobo with marble potatoes....and like chef John im not a big fan of bay leaf , i think it overpower the other ingredients..
So, you are saying, that only butchers should eat meat? And yes, I do eat dead animals, but only the happy ones. And I mean actually happy - as in super-organic. Sadly, that means super-expensive....
What separates a Filipino Adobo from other adobo (spanish, mexican, etc) is the sauce. I love my spanish adobo but I look for Filipino Adobo from time to time (whenever I want to eat lots of rice that is)
It's not the same at all. I am Filipino and we just use the Crab boil in a plastic mesh bag. Just pop it in the juice and it's perfect!
Still, that's too much adobo for the amount of rice at the end. It's great to see foreign people cook something I usually eat since this is so unusual! Thanks for sharing this Chef John.