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!
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 😂
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
*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.
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.
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! 😂
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 🙏
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!!
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 🇵🇭
@@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.
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❤
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.
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.
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.
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.
@@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
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
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!!!
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. 🙂
@@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.
@@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. 🙂
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!
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.
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. ☺️
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!
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👍
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. 😋
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
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.
I made this last night and my partner said it was restaurant quality and she would pay up to $40 AUD for it and be satisfied. Thanks Andy, was very easy to make as well!
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.
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).
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!
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! 💕
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
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!
God bless you, my man. You sliced the garlic like a true cook. You never chopped the garlic as if you were compensating for any lack of cultural understanding.
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
Andy is the most loved cook/chef he makes all kind of cuisine perfectly Indian Asian Pakistani Thai Vietnamese Korean absolute delight to watch him cook with babe and Mitch 😊❤
@@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.
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!
I’m Filipino and came from the Northern region of Philippines. Our version of adobo aside from the basic ingredients is that we put luya or ginger when we cook it. 😊 It adds a different flavor to our adobo.
It is better to use dried bayleafs, it gives better flavorings and aroma. You gonna love that. For your next adobo cooking try to add oyster sauce instead of black soy.
This is our national dish here in the Philippines! The amount of respect on how you create this dish with simple ingredients is how we do it here. No other things in between! Cause simple is best and you nailed sir! ☺ Thank you!
The one thing i respect the most about chefs like you is that you always like to see what mistakes or anything else and learn from the mistakes and try again from what was suggested.
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! ♥️
Adobo is probably one of the few Filipino dishes that could be prepared according to your liking. As long as it is somewhat on the lines of savory, a hint of sweetness, and bit of sourness. NEVER spicy like the ones that a English chef prepared on a day show that Uncle Roger also prepared. I mean, they added chilies even when Adobo never needed chilies in the first place.
Filipino here. I add chilies to my adobo. Back in college, I also used to have "adobo diablo" and "adobo diablo sa gata" in an eatery near my University.
Hey it all depends on the region. "Some like it hot" as the film title goes. In Manila and as north as Sagada I have never seen chilli in Adobe. In Mindanao I see it a lot more. But, I won't generalise. The Philippines is a beautiful nation of 7641 islands, 120 languages, 110 million people and a united nation with regional pride
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.
I think Andy is the best Chief The best RUclipsr On the platform & may be the world He is warm & sensitive You feel like your mom is cooking when you watch him cook....bless you dear👍
Looks good. Perfectly authentic and similar to my moms. We don’t use chop sticks though. I mean, we always kept chopsticks, but mostly due to the popularity of East Asian food in the US. With that being said, I eat my Filipino food and even my spaghetti with chop sticks all the time.
I just watched Rachel Ray's video making a so called "Filipino Adobo", which not very slightly triggered me, what triggered me more is her Fried rice. You're like a holy water that saves my depression.
Your garlic game is good. 🤣🤣🤣 Love how you seem nervous when you're now exposing the actual ingredients. 1:1/2 or 1:3/4 soy sauce to vinegar Ohhh 1.5 to 2 hours cooked adobo. Super Super Tender! Sometime's we'd cook this for 30 minutes because we're already hangry. Final product has awesome carmelization! Looks like its balanced between sweet and Tangy and full of Umami. 👍👍👍
Adobo is one of the most popular Filipino dishes and it has more than 100 different version/recipes and the traditional adobo is one of the most cooked recipes. One of my favorite is white adobo, its cooking without using the soy sauce and it's also freakin' delicious. I enjoyed watching all your videos chef Andy. Looking forward to see more of your cooking videos.👍
Thank you sir for putting much respect in our favourite dish! You can also add some chopped chilis while it cooks and as garnish if you want some spice on it. In my typical adobo, I add in lots of garlic and onions. In my mom's recipe, she adds in pineapple and its juice to boost that sweet tangy flavour, also it makes the sauce look "glazed". In some, they add a little bit of potato. But no Parsley. Don't put parsley 😄
I didn’t know this was a Philippine dish. We make this dish in Peru as well. We call it Adobo de Chancho😁. It’s delicious! Greetings to all the Philippine communities ❤️!
@@autotv7086 filipino have been doing this process of cooking even before the Spaniards came, filipino put vinegar to preserve the meat since philippines has a tropical climate and spaniards only came up with the name.
Would love to see you make Peking duck. It’s hard to do at home but I’ve have various of levels success! Gotta do skin with steam pancakes. Meat with lettuce wraps and deep fried bones stir fried with cumin!
Ohh Uncle Roger and the big Babe collab❤ Your 焼きうどん(Yaki udon), which is pretty much something mum would cook with leftover vegetables for Saturday lunch and not restaurant food, was spot on except for the bougie organic noodles. So I wouldn’t be surprised if you cooked other Asian food like you lived there for years.
Menu for the day, Thank you Lord Jesus! For Andys delicious menu's he prepares with great joy of prepping for his many followers to also prep nd enjoy in their own little havens.. You got this Andy nd so have we 👌🙏
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
So glad and proud that you love our ADOBO! Adobo could be cooked in a number of ways here in the Philippines. Your version looks so tasty. Thanks for featuring one of our favorite dishes! ❤
I watched Chef James Makinson's review of Uncle Roger reviewing your adobo video. I'm a Filipino-American chef based out of the San Francisco Bay Area, and your pork adobo looks good enough to please my Grandfather (if he was still alive). The difference between his recipe and yours is no sugar, no scallions, and, interestingly enough, no marinade. I suspect this is because he came from a place where hunger was more prevalent than time to marinade (let alone refrigeration). As a chef, I understand the balance between acid, salt, and sweet. As a chef when I make adobo for my family it gets the marinade and in my grandfather's words in one of the very few written recipes we have "as much garlic as you can stand." Your version of pork adobo looks great and I give you one thumb up. When I can taste it I suspect I'll give you two thumbs up. Thank you for your version of my cultural, national, dish.
When I reach the point where the pork belly is tender I take it out of the sauce and let the sauce reduce where it’s syrupy. While the sauce is reducing I fry the pork in a frying pan until it becomes crispy on the outside then toss it back into the sauce. That works really well with pork belly.
Movember link movember.com/m/andyhearnden?mc=1
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" 🤣🤣🤣
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 😂
*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 🌶️😋
Came for the recipe, stayed for the stache.
Same
😂
Lol 🤣 classic 😉
He looks like a Pinkerton detective
Haha thanks legend!
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..
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! 😂
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!😎
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 🙏
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?😅
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
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
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❤
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??
My mum makes this with boiled eggs. She puts it in like the last 5 minutes of the simmering. So yummy!!!
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.
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.
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!
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!!!
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. 🙂
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. ☺️
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!
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? :)
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. 😋
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
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.
I’m Filipino and I love the way you make the adobo. It’s perfect!
I made this last night and my partner said it was restaurant quality and she would pay up to $40 AUD for it and be satisfied.
Thanks Andy, was very easy to make as well!
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.
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
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).
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.
This is like my 96yo Filipina mom taught me. Kept it simple and that's so great 👍
The best one I've seen so far. The amount of garlic is on point. Using coconut vinegar yes. Awesome!!!
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! 💕
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
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.
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
Fantastic! So proud of you cooking our local dish
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
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
Dude, you just cook it 99% the right way ! Thank you !
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 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.
Great version of our Filipino Adobo.
You nailed it from the marinating process 'til it is well cooked and ready to serve.
Just awesome...
Yum - makes sense to marinade first then brown for saturated flavor. Also love your humble but worldly approach to food/life! Mahalo!
Thank you
Fantastic video on this one Chef! I can't wait to try this one myself.
It's a great dish!
God bless you, my man.
You sliced the garlic like a true cook. You never chopped the garlic as if you were compensating for any lack of cultural understanding.
You are so respectful to the culture and the ingredients. Thank you!
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.
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
Andy is such an amazing chef, and “babe” is lucky to get this awesome food.
Thank you!
That's his sister
@@iLoveBoysandBerries lol. They're Aussies not from Alabama
Love love love pork adobo. Can't wait to try this recipe out.
It's such a good dish
Andy is the most loved cook/chef he makes all kind of cuisine perfectly Indian Asian Pakistani Thai Vietnamese Korean absolute delight to watch him cook with babe and Mitch 😊❤
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.
Andy is the OG. Really enjoy your videos bro! 🇿🇦🇿🇦🇿🇦
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!
you made every Filipinos happy on this video ❤
I love that you like to cook adobo all the time now. Thanks, Chef Andy. 🇵🇭
I’m Filipino and came from the Northern region of Philippines. Our version of adobo aside from the basic ingredients is that we put luya or ginger when we cook it. 😊 It adds a different flavor to our adobo.
Our family also got a similar recipe, but we tend to make it more like a soup, as in the adobo having more sauce. Chicken adobo is also a classic.
Adobaw. ♥️♥️♥️
It is better to use dried bayleafs, it gives better flavorings and aroma. You gonna love that. For your next adobo cooking try to add oyster sauce instead of black soy.
Your videos inspire me to keep cooking! You seem so patient and friendly, thanks for always sharing!!
This is our national dish here in the Philippines! The amount of respect on how you create this dish with simple ingredients is how we do it here. No other things in between! Cause simple is best and you nailed sir! ☺ Thank you!
Hi
The one thing i respect the most about chefs like you is that you always like to see what mistakes or anything else and learn from the mistakes and try again from what was suggested.
Adobo is awesome and easy. Id love to see your take on another filipino classic. Bicol Express. Thanks bro!
Ahh, yes the superior Adobo. Thank you for cooking it the way you envision it.
Filipino here. Finally, the correct way of making ADOBO from a foreigner. Thumbs up!
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! ♥️
Adobo is probably one of the few Filipino dishes that could be prepared according to your liking. As long as it is somewhat on the lines of savory, a hint of sweetness, and bit of sourness. NEVER spicy like the ones that a English chef prepared on a day show that Uncle Roger also prepared. I mean, they added chilies even when Adobo never needed chilies in the first place.
spicy adobo is good
Filipino here. I add chilies to my adobo. Back in college, I also used to have "adobo diablo" and "adobo diablo sa gata" in an eatery near my University.
I crave for spicy adobo every now and then, its so good. Though the spicyness i look for is that of from peppers .
Spicy adobo is a thing wdym?
Hey it all depends on the region. "Some like it hot" as the film title goes. In Manila and as north as Sagada I have never seen chilli in Adobe. In Mindanao I see it a lot more. But, I won't generalise. The Philippines is a beautiful nation of 7641 islands, 120 languages, 110 million people and a united nation with regional pride
I love his recipe more than any one else's recipe from RUclips!
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.
I absolutely Love chicken adobo!!!!
Chicken adobo is great!
I think Andy is the best
Chief
The best RUclipsr
On the platform & may be the world
He is warm & sensitive
You feel like your mom is cooking when you watch him cook....bless you dear👍
As a Filipina Aussie… You’re invited to the Fiesta. 🎉 Well done.
Looks good. Perfectly authentic and similar to my moms. We don’t use chop sticks though. I mean, we always kept chopsticks, but mostly due to the popularity of East Asian food in the US. With that being said, I eat my Filipino food and even my spaghetti with chop sticks all the time.
filipinos use fork and spoon, one in each hand to eat. only foreigner use chopstick...lol
@@preciousplasticphI beg to differ. We use kamay.
@@preciousplasticph Real Filipinos use their hands only. :)
I just watched Rachel Ray's video making a so called "Filipino Adobo", which not very slightly triggered me, what triggered me more is her Fried rice. You're like a holy water that saves my depression.
I discovered that apple cider vinegar works well with pork adobo, too - pork and apples go well together so it just makes sense!
Your garlic game is good. 🤣🤣🤣 Love how you seem nervous when you're now exposing the actual ingredients. 1:1/2 or 1:3/4 soy sauce to vinegar Ohhh 1.5 to 2 hours cooked adobo. Super Super Tender! Sometime's we'd cook this for 30 minutes because we're already hangry. Final product has awesome carmelization! Looks like its balanced between sweet and Tangy and full of Umami. 👍👍👍
we use cane vinegar less sour and more tangy. soy sauce is optional. no spring onions. no sugar, cane vinegar is sweet enough.
Adobo is one of the most popular Filipino dishes and it has more than 100 different version/recipes and the traditional adobo is one of the most cooked recipes. One of my favorite is white adobo, its cooking without using the soy sauce and it's also freakin' delicious. I enjoyed watching all your videos chef Andy. Looking forward to see more of your cooking videos.👍
Thank you sir for putting much respect in our favourite dish!
You can also add some chopped chilis while it cooks and as garnish if you want some spice on it.
In my typical adobo, I add in lots of garlic and onions.
In my mom's recipe, she adds in pineapple and its juice to boost that sweet tangy flavour, also it makes the sauce look "glazed". In some, they add a little bit of potato.
But no Parsley. Don't put parsley 😄
the pork looks tender and juicy the sauce is thick and glistening to perfection looks yum for me
And that's how authentic adobo is made😊
Not
There is like 100+ authentic adobo recipes.
If you want authentic authentic, it's just coconut vinegar like how some natives do it.
no its not. gago
Just right, simple and not complicated.
I didn’t know this was a Philippine dish. We make this dish in Peru as well. We call it Adobo de Chancho😁. It’s delicious! Greetings to all the Philippine communities ❤️!
I guess it's the same since both countries were once colonized by Spain
@@autotv7086 filipino have been doing this process of cooking even before the Spaniards came, filipino put vinegar to preserve the meat since philippines has a tropical climate and spaniards only came up with the name.
@@civneri4049 chinese taught us how to cook this long before spaniards came. Chinese merchants traded soy and knowledge.
@@autotv7086 Filipino have their own version of a Adobo and it is a pre-hispanic
We were both colonized by Spain, so it's pretty normal for us to have similarities
Chef Andy. We Filipinos don't eat with chopsticks. We usually eat with fork and spoon or with our bare hands 😊 but ur adobo is spot on 😁
Amazing chef! Thank you for cooking our native dish. Done liking and subscribing!
Would love to see you make Peking duck. It’s hard to do at home but I’ve have various of levels success! Gotta do skin with steam pancakes. Meat with lettuce wraps and deep fried bones stir fried with cumin!
Adobo is used to keep food preserved for consumption throughout the year, without spoiling.
Ohh Uncle Roger and the big Babe collab❤
Your 焼きうどん(Yaki udon), which is pretty much something mum would cook with leftover vegetables for Saturday lunch and not restaurant food, was spot on except for the bougie organic noodles. So I wouldn’t be surprised if you cooked other Asian food like you lived there for years.
Menu for the day, Thank you Lord Jesus! For Andys delicious menu's he prepares with great joy of prepping for his many followers to also prep nd enjoy in their own little havens.. You got this Andy nd so have we 👌🙏
I put oyster sauce instead of sugar, also use dark soy and light soy, not traditional but really just uplifts the dish.
Adobo is like the Philippine's version of kimchi, everyone and their mum has their own versions and family recipes! 😄
Nope! Atchara is the Philippine Version of Kimchi!
@@rysupastar718 he meant the influence not the food counterpart doofus
@@juliuswenceslao9655 Still wrong.
Adobo has different versions.
Lol whatever adobo police 😂
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 am just cooking it and it already tastes insanely well. + its so cheap and easy to make
So glad and proud that you love our ADOBO! Adobo could be cooked in a number of ways here in the Philippines. Your version looks so tasty. Thanks for featuring one of our favorite dishes! ❤
Hi Andy i just got your cookbook and am excited to try cooking them at home❤️from a Filipina grandma😊
I watched Chef James Makinson's review of Uncle Roger reviewing your adobo video. I'm a Filipino-American chef based out of the San Francisco Bay Area, and your pork adobo looks good enough to please my Grandfather (if he was still alive). The difference between his recipe and yours is no sugar, no scallions, and, interestingly enough, no marinade. I suspect this is because he came from a place where hunger was more prevalent than time to marinade (let alone refrigeration). As a chef, I understand the balance between acid, salt, and sweet. As a chef when I make adobo for my family it gets the marinade and in my grandfather's words in one of the very few written recipes we have "as much garlic as you can stand." Your version of pork adobo looks great and I give you one thumb up. When I can taste it I suspect I'll give you two thumbs up. Thank you for your version of my cultural, national, dish.
When I reach the point where the pork belly is tender I take it out of the sauce and let the sauce reduce where it’s syrupy. While the sauce is reducing I fry the pork in a frying pan until it becomes crispy on the outside then toss it back into the sauce. That works really well with pork belly.