Earlier I complained that recently most of Andy’s recipes are not healthy for multiple reasons, but I gotta say, this recipe is perfectly healthy and the ingredients make a lot of sense! Find a great animal, cook it in its own fat, intelligent use of spices & herbs and finally, great pickled veggies. All the important flavours are there : umami, fat, salt, acid and sweet. Also great contrast in textures and temperatures.
I remember someone saying adobo isn't meant to be spicy but in reality it can be anything. Filipino cooking isn't always down to the exact measurements, they go by feel and tasting. This is what makes the cuisine unique is that there is no true version of a recipe, this is why adobo is such a simple yet complex dish to master
true, you can even use any ingredient with it. it's like biryani. we have dishes like adobong pusit (squid), adobong atay (pork or chicken liver), adobong kangkong (water spinach). they're all slightly different in seasoning but still uses the basic adobo combo, soy sauce and vinegar. u can rlly just adobo anything lol
True. it can be spicy- dry- or seafood, veggies and many more. It has a lot of version- but always remember that you should never compare someone else's adobo as mom's version is always the best.
@Joy-TheJoyful-Meow sure there are those types of people but talk to the grandparents of those people and they'll tell you that they dont measure anything. Most Filipinos (or at least my grandparents and parents) don't go by the book and rely on the taste itself
Someone has gone to the country of origin, studied the origins, story and beginning and understood it from the ground up. He respects the content and its origins. You should be an ambassador, sir. You did a really good bloody job!
Hats off to you for going the extra mile to learn more about Adobo. You are the 1st non-Filipino chef that i know of, that really took time and honored the Adobo. My highest respect and apprecuation for you. A Filipino by heart. Great job, Kuya Andy!
Thank you Andy for the Adobo series. My dad lived in the Philippines for several years and actually passed away there. He spoke about a pork dish that was eaten sometimes 3 times a day but could not remember the name of it. I knew it was Adobo but he was not sure of the name and your research confirmed my thoughts. Thank you again.
You can try making this at home easy. My version is cooking any pork with 1 cup pineapple juice (Dole brand with pineapple slices in the can) instead of water for an hr., together with garlic, whole pepper corn, bay leaves & salt in a pot (in low heat after it starts boiling). After an hr. add soy sauce, sugar, vinegar and pineapple slices on top. Cook for another 5-10 minutes. That's it!
Eating adobo made by my aunt is one of my core memories. I was 10 years old around 3:30pm after school, it was sunny and a little bit hot, we had a little restaurant in PH with bar stool type seating and my feet were dangling off it. My aunt was the cook and it was just adobo over some white rice. It's been more than 25 years and I now live in the US but I can tell you I've never had a dish that tasted so good ever again.
Your book is ordered (with postagem I paid less for Larousse Gastronomique 😀) As someone that works many months each year in the Philippines, I fell in love with the people, country and food - it is the first place I visited with work I never wanted to leave. Filipino food is what I call honest food. It doesn't always look like a photo and is designed to fill a belly after a hard days work (and boy do filipinos know how to work hard). Adobo na baboy is of course the most famous dish, but there are others: Kare-kare (beef in a peanut sauce); Sinigang na isda (fish in a sour tamarind sauce); TInolo; Crispy Pata (deep fried marinated pork knuckle); lechon na baboy (of course) - the famous spit roasted pig with skin like glass; balut (the infamous fertilised duck egg with an embryo inside); Sisig - pork cheek and chicken's liver marinated and served on a sizzling platter with a raw egg that is stirred though the served dish; lumpia shanghai (a deep fried spring roll). And then there are the offal dishes: chicaron bulaklak (a deep fried pork intestine that resembles a flower (bulaklak) after frying. All the foods up until the US occupation are really lovely. After the US occupation in 1898 (I think), things get overly sweet: Spaghetti (kind of bolognaise but may have hotdog in it) with so much sugar you need a diabetes doctor on standby; and of course burgers and fried chicken, overly sweet bread and a lack of proper cheese Cheese is probably the one thing I miss in the Philippines. Most is "Eden" processed American cheese, mozzarella is that fake Dutch stuff that has the texture of Edam but less flavour. But all that can be forgiven for the best palutans (snacks to be had with alcohol): cicharon (pork scartching); garlic peanuts; spicy peanuts. It's heaven on earth
Great that you have learned to love our dishes. About the cheese, you can get the kind of cheese you’re looking for at Santi’s or at Rustan’s Supermarket. 😉
Pulutan, I know OG had some fun and a half back then 😏 Just a kudos, your way of creating paragraphs is awesome and I aspire to be like this. Very eloquent, elegant, and easy to follow.
Never in my lifetime would I ever imagine that adobo would become an international household dish. Love these authentic recipes which I haven’t tried cooking at home yet. Thank you for studying our history! From CA
My grandma used to cook it like this. We call it adobong puti or white adobo because it didn’t have soy sauce that darkens the dish. My grandma would use fish sauce too aside from salt to get a more umami flavor. And she’d also sprinkle a bit of sugar to balance out the acidity. My grandma serves her adobo with sweet-ish pickled labanos or radish with a bit of bird’s eye chili. :) Great finished product Andy. Looks authentic! Bet it tasted great. Love searing on a cast iron pan. It’s the best for browning things.
Reading the comments you can see how happy you can make people by respecting their culture, food and giving them an opportunity to be seen. Thank you, Chef for your efforts.
As a filipino born and raised in the Philippines and grew the rest of my adolescence in the US. You, Mr Andy really did capture the actual meaning of adobo and really made know myself again. Note: I actually do know that I've seen that recipe from the guy that goes around educating noobs like me about my culture and I'm one of the people so fed up with the American liberal culture that I start to question what my culture really is. So thank you again you brought me back to the roots.
I love how the thought and the preparations and the dedication has carried Chef Andy to actually go to The Philippines, get in touch with the locals and just to practically ge the correct way to cook it.
I watched the previous video and I appreciate how you followed Joel's instructions to the letter. Your precision makes you someone to follow. Thank you especially for your explanations. Wherever you went to culinary school, they must be proud.
In much of Europe and NZ or Australia it's a four or five year apprenticeship to become and be called a Chef both in the kitchen and and the classroom. I was surprised that the USA doesn't have a similar system and just call anyone chef 😮
@user-zi1kr4kd1v Do not believe that. In the US, only people who have been professionally trained and have a culinary degree are actual chefs. In the US though, people do have a habit of calling cooks who cook really well chefs. It's more of in a complimentary way rather than actual.
I made this on the weekend for my Filipino husband and we had it tonight. It was so yummy, those crispy bits are to die for, the flavour is amazing. Hubby loved it, he didn’t miss the soy sauce. I’m going to use some of the pork to make other version of adobo. I also made cinnamon scrolls (bakewithjack) for dessert so a day of baking and simple final cook of adobo for dinner. It was a good day. Thanks so much Andy. All the things I’ve cooked of yours have been fabulous. 👍
Wow, how cool. I once worked with 2 sisters from the Philippines and they often brought, and shared, food at work. They were my first introduction to prawn crackers and Adobo and I loved them so much but never thought about cooking it for myself because I was single and I hadn't ever seen pork belly - I grew up in South Carolina - until I moved to Australia. Now, I am really craving something like Adobo because it's winter and it seems appropriate.
In winter the best to eat is the Beef Filipino recipes like, Bulalo and Beef Pares. I highly recommend as well a Pork dish called Sinigang during winter or rainy season you will not regret it. But if you feel under the weather and it's so cold and raining, I suggest for you to eat the best Tinola Chicken and Lugaw and Goto!
Your first adobo video is already spot on but this video is just... chef's kiss! ❤ and the fact that you immersed yourself with Filipino chefs in the Philippines is just respect to the art of cooking 🥰
the depth of the adobo flavor matches the depth of how far a chef become a researcher to dive into history and background of a dish. We appreciate what you did. love the video
This guy is for real. My family is from Manila and I grew up eating soy sauce adobo, but I've also had these at my friend's parties and this is spot on. You are good Andy!
In Nicaragua we use Achiote paste (aka annatto paste) to season our Cerdo Adobado/chancho frito and typically use Apple cider vinegar but man all these recipes look so good! It’s nice to see recipes like these bring families together outside from one’s own for everyone to enjoy!
Ooh! That sounds good. I usually make pork adobo with apple cider vinegar as it brings out the sweetness of the pork. Chicken adobo is a family favorite. I have a lot of friends who prefer the chicken pork adobo version. (We have to take out the chicken first in order to avoid overcooking it.)
My mom (Nicaraguan) was a cook for a Filipino family for many years . As a result she created her own adobo version- heavily influenced by Filipino food ☺️
Wow, thanks for sharing, I would love to try that version as well. My version of adobo 1. adobong Puti (no soy sauce) I just put all together in a pan, cooking oil, garlic, bayleaf, pepper corns, pork/chicken, salt, vinegar and water. I cook them all together until it tenderize and liquid evaporates and dries up. 2. Cooking oil, garlic, bayleaf, peppercorns, pork/chicken, a little salt, vinegar, soy sauce, water. Cook them until it's tenderize. Optional: you can put a little sugar or boiled eggs or pineapple tidbits So simple and delicious.
As a Vietnamese American chef my whole life, I will be critical of your next video. After watching you the last couple of years, I have no doubt that you will execute it flawlessly.
I appreciate the effort to learn the authenticity of how to cook Filipino adobo & embracing it how its originally done. This only shows how a real chef respect one’s culture through cooking
I always make a large batch of that base adobo, then for the next few days I'd cook different variations of it. It's very forgiving with extra ingredients, that's why "none of them wrong, all of them good" is a great motto. As long as you don't overdo the extra ingredients it still retains the distinct taste. Take coconut milk for example -- I've added as little as 1 tbsp and the result was I couldn't even detect the coconut taste, but it made the sauce a little thicker and richer. Then one time I added too much, and the dish turned into "ginataan" because the cooked coconut overpowered the adobo taste. It's a dish that invites experimentation, just like you did with the croutons and Weissman did with the potstickers. None of them wrong...
I've been watching your videos since around the time you started and I'm so happy to see that you got as far as learning about other cuisines such as ours, Filipino's. Bravo, Andy!! Thank you for featuring pre-colonial adobo! 🖤
Absolutely my favorite cooking channel to watch and learn from. Chef Andy does everything in such a straightforward, super informative way. His skill and professional always comes through without having to say it. I've literally unsubbed from the other 'guys' who are more celebrity than actual chefs.
I’m so happy that someone actually made this version since it’s the one I’m used to. My family is from Leyte but we now live in Cebu, and my dad always cooked it kinda this way saying this is the Bisaya (Visayan) version Adobo. The only difference is that he cooks it with less or even no water. Nowadays I cook my adobo like this with tons of fried garlic and kimchi on the side.
@@nd_otd No no, Humba is more similar to the soy sauce adobo but with more "sauce" due to the oil and much more sweeter. Usually Humba also has black beans and banana blossoms.
the adobo you cooked is the bomb! finally found a chef who did justice to adobo whereas cooking shows in the US seems to massacre the dish constantly! thank you!
The first adobo was the one I grew up with. My grandparents used to cook this type of Adobo and this is how Bicolanos do particularly in Catanduanes. Until now we still do it especially during fiestas.
Once you understand the basic ingredients you can't go wrong with adobo. There are hundreds of version of adobo each region has it's own version. Thank you for your appreciation to pilipino classic dish Adobo❤🙏👌
Perfect you got it Andy,i have watched your visit here in MANILA Philippines. Traditional adobo no soy sauce just garlic, pepper corn,vinegar,salt and water that's it.
Thank you for featuring the Adobo and research and educate people on the history of the dish. Not many people knows the origin of Adobo and what it really looks and tastes like pre-colonial times. Now people can try it and taste the OG Adobo. BTW this OG Adobo is usually called Adobong Matanda(Native Adobo).
I'm an Ilonggo, from the heart of the Philippines, this is how my grandma, aunt and mom make an adobo. I miss my beloved grandma and aunt. I wish to see you in my dreams. Thanks for the video. Had me reminisce about my childhood. ❤
Love this version, which sometimes we call Adobong Puti (white adobo) due to the lack of the soy sauce component. Equally delicious and best paired with atchara (pickled papaya). Great work.
I know this is about Filipino recipes, but still, I'm happy to see the appreciation for French charcuterie. Merci beaucoup ! Also the adobos themselves look fire
You can also use the rest for a pulled pork sandwich. Crispy adobo flakes also work. Toast and eggs + adobo also works. Store it in a jar in the fridge (or not) and you have an emergency meal whenever you don't feel like cooking.
I've never seen anything like what you have on your channel! I'm from the states, so Adobo here is Mexican. This type of Adobo looks so delicious! I saw the previous video and I thought it was going to be so technical, but was rather easy to follow. Thank you Andy! And yes, I'm getting your cookbook! Australian cooking is so different, but not too crazy once it's broken down.
What i luv about Andy is that he never stops on reseaching & trying & experement. Phil adobo has evolved in so many ways. There are the basics but you have to take into considerations the varieties it made. Consider, Philippines is a 7000 usland archipelago. Though influenced by colonizers, each island has their own unique culture to uphold.
I was smiling the whole time watching the video. It's really great to see that we're able to learn so much from just one simple dish. I'm looking forward to see more more of Origins series!
Good job Andy, we appreciate your enthusiasm to learn the authentic way in cooking the much love dish here in the Philippines, the Adobo. Kudos, and you made us Filipinos proud in featuring this Adobo dish. You really make it well, and I'm really mouthwatering right now, can't wait for me to cook Adobo, too.😊Much love and support for all your great works that you do.
Seeing the original adobo being cooked right makes me so happy. Our family still follows the traditional way ans it was something that has been passed down by our great grandparents and then my father. Adobo with soy sauce is amazing but this is way more better for me 💜💜💜💜 And btw, we do use the fat for fried rice.
„Pre-colonial adobo" sounds incredibly comforting and liberating. I'm eager to see if it will also resonate with my taste buds. I will definitely give this dish a try! Thank you for this , Andy.
As a Filipino-Australian that grew up in New Zealand, it’s pretty sweet to see you doing this. Everyone used to love my Mum’s adobo, but like many other mixed homes, there was a lot of fun poked at how we used eat. So for my kids and myself to see a way to learn more about the history and blend it with our western experiences is really special. Thanks for all that you do to honour the history and the people.
New sub here from ph! Salute to you chef andy for appreciating fil dish! And reinventing recipe sharing it to the world! I am feeling that there is something Filipino within you... Mabait ka... Thank you!
I have been cooking adobo for a very long time and that's how I cooked my adobo. My grandma calls it adobong puti which literally means white adobo. That style is famous in Pampanga and in the Visayas.
Some Tagalogs, particularly in Rizal areas, cook their Adobo like this too and yes other refer to it as Adobong Matanda or Adobong puti. If you go in the southern part of Katagalugan, they also cook something like this but they use Patis (fish sauce) instead of salt or soy sauce.
@@syutpati_kem As someone from NCR, we call this adobong puti too. I do hear Adobong matanda term too, maybe because my hometown was formerly part of RIzal.
The all favorite traditional adobo..philippine ancestors version of adobo...you are the only foriegn chef who study our adobo..thank you for showing our dish to the world🇵🇭🇵🇭
OMG, the adobo rilettes idea is brilliant. note: bay leaves (the same kind you're used to) are very common in some Chinese cuisines (like Sichuan) near Southeast Asia. not uncommon at all, actually! also, bamboo shoots are (nearly) always cooked -- they contain a toxin that is neutralized by cooking. great video!
I just stumbled onto your channel this morning with your trip to MNL and appreciate a chef that learns about a traditional dish before putting their own spin on things, hat off to you sir. New subscriber
Thank you very much for appreciating the Filipino food. That's the old way of cooking adobo, which I preferred. Before, we didn't have a refrigerator, and the way of preserving food was to cook it vinegar. That's the reason why Filipino food has vinegar on it. I hope you will try to cook sisig or dinakdakan and Bicol Express. More power to your channel and to your career.
I like that the first part of the adobo cooking didn't involve seared but rendering the fat. When you cooked it that way, you were able to demonstrate its relatedness to paksiw and kinilaw. Only when it rendered its own fat did you start frying it. Good job!
you can get frozen bamboo shoots from Asian grocery stores here in Australia. The texture isn't much different from fresh as it's woody. It's much closer to the fresh stuff than the canned stuff that Andy is using for his atchara. Source: I'm Filipino living in Sydney
Adobo.. this dish is indeed very versatile since everyone can create their own version of it, even just locally in the country 🇵🇭, what more internationally. ❤ thank you for sharing your take on this, glad you enjoyed your short visit in the Philippines. 😊
Hi Andy I just want to say I can really appreciate how passionate you are with cooking. I appreciate how you went to my country of birth to perfect our favourite and national dish. I was born in Cebu and I learnt adobo years ago and from first attempt was a fail as I didn't learn it properly I just went ahead and thought I'd cook it like how I imagined it would be and I burnt the crap out of it as I did not add water haha.. my sister used to make it and I always loved it. Fast forward i learnt the right technique which is what you did boil everything in water vinegar soy sauce garlic pepper bay leaves but there is one magic ingredient I want to suggest you add to your next adobo dish. I would add " star anise " like 3-4 stars into the pot (3-4 stars if you made that same amount of meat like you did here, or just add 2 if less). This gives an amazing aroma, not sure about this but I feel it's probably influenced by our Chinese heritage. Try it! You will love it too. I love using winglets instead of pork or you can do a combination of both pork and winglets. Also boil some eggs and add the skinned hard boiled eggs at the end. Now that Filipino dish has turned into a dish many chinese, Vietnamese or even Thai people enjoy making too. I normally eye ball the measurements now and I add the water up to where it just covers the meat and with the soy sauce it's also for me up to halfway it covers the meat. Vinegar I only add 2-3 spoons full that's usually enough. This is just how I learnt it. Happy cooking 🧑🍳
I don't think most Filipinos know about the Pre-colonial adobo. And thank you for sharing it in your vlog. And you even went your way to the Philippines to learn more about the history of Adobo. The variations I know are different from what you showed today but I'm learning something new. I live in Cavite and have been to Cavite City a lot of times but I didn't know that version of Adobo from the locals there. Great vlog anyways! More power to your channel! ❤❤
This is much better and more authentic than those other videos from renowed chefs. Thanks for the great video and for appreciating the best Filipino dish.
Really excited to see what you think of the baguettes in Saigon and the rest of Vietnam. As a Filipino American they’re amazing like no bread I’ve ever tasted before.
The Vietnamese Refugees in Palawan brought this in Puerto Princesa city. We call it "French Bread" but we all know that it came from Vietnam. We also have local version of Bánh mì and we also call it just French Bread (with palaman). I've never tasted anything like it here in Manila. That's one thing I'm really missing from my hometown. We usually eat it as a pair of our own adaptation of Pho that we call Chaolong. Hands down to the Vietnamese people!
My personal variant of adobo is the basic pork adobo, but with star anise, coconut milk, served with deep fried sage leaves, and cooked with French-style stewing techniques. It's a nice East and West mix.
Love this. ❤Have you tried adobong dilaw? It’s got turmeric and ginger instead of soy. I call it my “healthier superfood” adobo 😂 I’m loving your French Filipino fusion food 😍 I’m Filipina but grew up in Aus and spoke and cooked French before learning filo. I’m super keen to give the rillette a go! Thanks for taking the time to research adobo so thoroughly and sharing your different takes. 🙏
Bravo!! I was thrilled to see the second cooking method, the twice frying of the pork. That's exactly how my mom did it, and my Father cooked the "Red" Adobo. The many different ways of cooking Adobo, especially with a family, can be quite polarizing. My Mom and my Dad couldn't stand each other's version... and my brother, he liked the "white" Adobo. As for me, I'll never tell... while Mom and Dad are still alive.
Andy, thank you for featuring our local dish and also going to the Philippines. As my way of thank you, I’m ordering your cookbook to give out to friends. 💗
Great video here! Adobo is a dish diverse and colourful just like the archipelago where it originates from. There is also Adobong Dilaw (Yellow Adobo) from the Philippines' Southern Tagalog Region, the process is the same as the one with achiote/atchuete, but instead of that, the spice used is a fresh turmeric (luyang dilaw; "yellow ginger"). Another variation is Adobo sa Gata (Adobo in Coconut Milk), the meat is simmered both in coconut vinegar and coconut milk, the salting element is not salt, but fish sauce (patis). This is a dish from the Bicol Region of the Philippines. Any type meat can be used for adobo, since that is a cooking method instead of one dish, the common ones are chicken and pork. I hope you also try out these adobo variants, keep up the good work! (Edit: There is also Adobo sa Asin/Adobo in Salt, cooked in the same process as Precolonial Adobo but there is only salt and water, no vinegar. Also from the Bicol Region.)
Ilonggo version uses salt instead of soy sauce and atchuete for color. Most would use fermented tuba or coconut vinegar. And some would put luya or ginger if they don't want the strong smell of chicken or pork.
@@dare2dare It's similar to the one in the video, I see. That could be Adobong Pula since achuete is the spice being used. Whenever we make adobo here at home, we simmer it in sukang tuba/coconut vinegar becuse its strong flavour is ideal for the dish. It also makes your adobo lasts for days.
Hi Andy, I am Filipino and I have been your follower and subscriber for quite sometime now. I appreciate your "immense urge" to learn about our culture, specifically our food. A bit of background, we live in a country called "3rd world" and technology before is not advanced at all, even until now. One of our cooking strategies is for preserving food for the next days or so. The reason why we only use ingredients that can sustain the length or duration of the preservation.
@@sengurren have you watch Rachel Ray adobo version with garlic rice? Adobo I can accept who boil the garlic and add rice. Who does that ? Even Uncle Roger is disappointed ☹️😂
Growing up, this is how my grandmother used to cook Adobo on a regular basis, whether it is pork or chicken or even pork intestines. This is how I got introduced into Adobo, and we used to call it "Adobong Puti", Or white Adobo, coz we don't put soy sauce in it. And to us, we consider different variants as unoriginal, specially the ones where they put too much onion & sugar in it. Likewise they're just slowly turning their Adobos into "Umba". And it's ridiculous whenever so called, self-proclaimed Adobo experts from foreign countries think they know how to properly cook Adobo, then proceeds to put so much onion & sugar in it. Coz to us we always consider the emphasis on vinegar, garlic & peppercorns as the main flavors of Adobo, other ingredients just come by as flavor add ons.
@@angelserenade paksiw doesn't add stock though unless it's lechon paksiw (but usually they just add water), and the only difference between paksiw and adobo is the ginger in the paksiw and it only has vinegar and salt as the main condiment. This technique works perfectly with fish
Lol the gate keepers of adobo got absolutely wracked with their criticisms on your past adobo video after learning from your Philippines travel that non of the way they cook it is right.
I am on the 1:30 mark and I could tell right away that you definitely know what you're talking about when it comes to Adobo. When cooking pork adobo one should always start with the perfect cut of pork and you showed exactly what one should look for! I think this is the first video I watched that bothered to put a focus on the meat. I definitely approve! You got yourself a new sub!
Chef, those crispy bits that stick to the pan are the best. If you have a lot of those, you get what we call “adobo flakes”. Something similar to pork floss.
Always appreciate when a chef goes out into the field to research their dish and learn from the locals.
Earlier I complained that recently most of Andy’s recipes are not healthy for multiple reasons, but I gotta say, this recipe is perfectly healthy and the ingredients make a lot of sense! Find a great animal, cook it in its own fat, intelligent use of spices & herbs and finally, great pickled veggies. All the important flavours are there : umami, fat, salt, acid and sweet. Also great contrast in textures and temperatures.
Yeah, thats why i like gordon.
I hope Jamie Oliver sees this comment and learn 😂
Yeah, me too, that`s why I miss Anthony Bourdain
@@spectrumliving7197 FRRRRRRRRR
I remember someone saying adobo isn't meant to be spicy but in reality it can be anything. Filipino cooking isn't always down to the exact measurements, they go by feel and tasting. This is what makes the cuisine unique is that there is no true version of a recipe, this is why adobo is such a simple yet complex dish to master
true, you can even use any ingredient with it. it's like biryani. we have dishes like adobong pusit (squid), adobong atay (pork or chicken liver), adobong kangkong (water spinach). they're all slightly different in seasoning but still uses the basic adobo combo, soy sauce and vinegar. u can rlly just adobo anything lol
True. it can be spicy- dry- or seafood, veggies and many more. It has a lot of version- but always remember that you should never compare someone else's adobo as mom's version is always the best.
@Joy-TheJoyful-Meow sure there are those types of people but talk to the grandparents of those people and they'll tell you that they dont measure anything. Most Filipinos (or at least my grandparents and parents) don't go by the book and rely on the taste itself
It depends on your tastebuds as we say. Filipinos follows the tastebuds of the children😂😂😂😂😂😂😂😂
it's easy to cook adobo...just don't effing mess up the ingredients that you add like most foreigners do
“None of them wrong, all of them good” was epic to describe the Pinoy adobo versions
Yes. There is adobo WITHOUT soy sauce. I think Janice de Belen made it.
Geoffrey Zakarian begs to differ.
@@christianchan1144and that is the traditional adobo, NO SOY SAUCE.
Tell that to Food Network adobo 😂
@@christianchan1144 i think its that adobo where you erally will burn down the pork or something
Someone has gone to the country of origin, studied the origins, story and beginning and understood it from the ground up. He respects the content and its origins. You should be an ambassador, sir. You did a really good bloody job!
Hats off to you for going the extra mile to learn more about Adobo. You are the 1st non-Filipino chef that i know of, that really took time and honored the Adobo. My highest respect and apprecuation for you. A Filipino by heart. Great job, Kuya Andy!
I agree 💯💯💯
Agree!. 👏👏👏
Yes i agree
Ya. Most chefs don’t have RUclips channels as they’re CHEFING. 15 hours a day so..
not really letting you know that they’ve done their research mate 😂
he wasn't the first. lol
Thank you Andy for the Adobo series. My dad lived in the Philippines for several years and actually passed away there. He spoke about a pork dish that was eaten sometimes 3 times a day but could not remember the name of it. I knew it was Adobo but he was not sure of the name and your research confirmed my thoughts. Thank you again.
You can try making this at home easy. My version is cooking any pork with 1 cup pineapple juice (Dole brand with pineapple slices in the can) instead of water for an hr., together with garlic, whole pepper corn, bay leaves & salt in a pot (in low heat after it starts boiling).
After an hr. add soy sauce, sugar, vinegar and pineapple slices on top. Cook for another 5-10 minutes. That's it!
Andy made Achara with the adobo is a low key epic move out of proportions. You have impressed my ancestors!! 😂
i dont usually use achara on my adobo since mine's already sweet, but i kinda want to make my own achara with a non sweet adobo and no soy sauce
Atleast he did it in his own way... Dont judge andy... ❤️❤️❤️ He respect a filippino dish.
Eating adobo made by my aunt is one of my core memories. I was 10 years old around 3:30pm after school, it was sunny and a little bit hot, we had a little restaurant in PH with bar stool type seating and my feet were dangling off it. My aunt was the cook and it was just adobo over some white rice. It's been more than 25 years and I now live in the US but I can tell you I've never had a dish that tasted so good ever again.
Your book is ordered (with postagem I paid less for Larousse Gastronomique 😀)
As someone that works many months each year in the Philippines, I fell in love with the people, country and food - it is the first place I visited with work I never wanted to leave.
Filipino food is what I call honest food. It doesn't always look like a photo and is designed to fill a belly after a hard days work (and boy do filipinos know how to work hard).
Adobo na baboy is of course the most famous dish, but there are others: Kare-kare (beef in a peanut sauce); Sinigang na isda (fish in a sour tamarind sauce); TInolo; Crispy Pata (deep fried marinated pork knuckle); lechon na baboy (of course) - the famous spit roasted pig with skin like glass; balut (the infamous fertilised duck egg with an embryo inside); Sisig - pork cheek and chicken's liver marinated and served on a sizzling platter with a raw egg that is stirred though the served dish; lumpia shanghai (a deep fried spring roll). And then there are the offal dishes: chicaron bulaklak (a deep fried pork intestine that resembles a flower (bulaklak) after frying. All the foods up until the US occupation are really lovely. After the US occupation in 1898 (I think), things get overly sweet: Spaghetti (kind of bolognaise but may have hotdog in it) with so much sugar you need a diabetes doctor on standby; and of course burgers and fried chicken, overly sweet bread and a lack of proper cheese
Cheese is probably the one thing I miss in the Philippines. Most is "Eden" processed American cheese, mozzarella is that fake Dutch stuff that has the texture of Edam but less flavour.
But all that can be forgiven for the best palutans (snacks to be had with alcohol): cicharon (pork scartching); garlic peanuts; spicy peanuts. It's heaven on earth
glad you appreciate our food! :)
Great that you have learned to love our dishes. About the cheese, you can get the kind of cheese you’re looking for at Santi’s or at Rustan’s Supermarket. 😉
It's "pulutan" not "palutan" 😉
I would say you know your stuff. Nothing screams of respect more. 👍
Pulutan, I know OG had some fun and a half back then 😏
Just a kudos, your way of creating paragraphs is awesome and I aspire to be like this. Very eloquent, elegant, and easy to follow.
Never in my lifetime would I ever imagine that adobo would become an international household dish. Love these authentic recipes which I haven’t tried cooking at home yet. Thank you for studying our history! From CA
My grandma used to cook it like this. We call it adobong puti or white adobo because it didn’t have soy sauce that darkens the dish. My grandma would use fish sauce too aside from salt to get a more umami flavor. And she’d also sprinkle a bit of sugar to balance out the acidity.
My grandma serves her adobo with sweet-ish pickled labanos or radish with a bit of bird’s eye chili. :)
Great finished product Andy. Looks authentic! Bet it tasted great. Love searing on a cast iron pan. It’s the best for browning things.
The Filipino people appreciates you for the effort of researching the Filipino adobo and going the extra mile to learn abut us, mabuhay ka kapatid!
Reading the comments you can see how happy you can make people by respecting their culture, food and giving them an opportunity to be seen. Thank you, Chef for your efforts.
As a filipino born and raised in the Philippines and grew the rest of my adolescence in the US. You, Mr Andy really did capture the actual meaning of adobo and really made know myself again.
Note: I actually do know that I've seen that recipe from the guy that goes around educating noobs like me about my culture and I'm one of the people so fed up with the American liberal culture that I start to question what my culture really is. So thank you again you brought me back to the roots.
I love how the thought and the preparations and the dedication has carried Chef Andy to actually go to The Philippines, get in touch with the locals and just to practically ge the correct way to cook it.
I watched the previous video and I appreciate how you followed Joel's instructions to the letter. Your precision makes you someone to follow. Thank you especially for your explanations. Wherever you went to culinary school, they must be proud.
In much of Europe and NZ or Australia it's a four or five year apprenticeship to become and be called a Chef both in the kitchen and and the classroom.
I was surprised that the USA doesn't have a similar system and just call anyone chef 😮
@@Britt-r3rUSA is not a real place. I heard anyone can be anything in that imaginary place.
You followed Joel's recipe very much to the letter. Thanks a lot for your effort in showing our favorite dish.
@user-zi1kr4kd1v
Do not believe that. In the US, only people who have been professionally trained and have a culinary degree are actual chefs.
In the US though, people do have a habit of calling cooks who cook really well chefs. It's more of in a complimentary way rather than actual.
@@simeonsevandal9139
I think you meant to comment on your own. Not under my comment. But, he did.
I made this on the weekend for my Filipino husband and we had it tonight. It was so yummy, those crispy bits are to die for, the flavour is amazing. Hubby loved it, he didn’t miss the soy sauce. I’m going to use some of the pork to make other version of adobo. I also made cinnamon scrolls (bakewithjack) for dessert so a day of baking and simple final cook of adobo for dinner. It was a good day. Thanks so much Andy. All the things I’ve cooked of yours have been fabulous. 👍
Wow, how cool. I once worked with 2 sisters from the Philippines and they often brought, and shared, food at work. They were my first introduction to prawn crackers and Adobo and I loved them so much but never thought about cooking it for myself because I was single and I hadn't ever seen pork belly - I grew up in South Carolina - until I moved to Australia. Now, I am really craving something like Adobo because it's winter and it seems appropriate.
In winter the best to eat is the Beef Filipino recipes like, Bulalo and Beef Pares. I highly recommend as well a Pork dish called Sinigang during winter or rainy season you will not regret it. But if you feel under the weather and it's so cold and raining, I suggest for you to eat the best Tinola Chicken and Lugaw and Goto!
Adobo with a thick sauce plus steamed white rice will be excellent for the winter.
Try sinigang in winter. So good during winter season.
Your first adobo video is already spot on but this video is just... chef's kiss! ❤ and the fact that you immersed yourself with Filipino chefs in the Philippines is just respect to the art of cooking 🥰
Pinoy cooks haha
the depth of the adobo flavor matches the depth of how far a chef become a researcher to dive into history and background of a dish. We appreciate what you did. love the video
This guy is for real. My family is from Manila and I grew up eating soy sauce adobo, but I've also had these at my friend's parties and this is spot on. You are good Andy!
In Nicaragua we use Achiote paste (aka annatto paste) to season our Cerdo Adobado/chancho frito and typically use Apple cider vinegar but man all these recipes look so good! It’s nice to see recipes like these bring families together outside from one’s own for everyone to enjoy!
Ooh! That sounds good. I usually make pork adobo with apple cider vinegar as it brings out the sweetness of the pork. Chicken adobo is a family favorite. I have a lot of friends who prefer the chicken pork adobo version. (We have to take out the chicken first in order to avoid overcooking it.)
That’s my grandmas specialty -chicken or frog adobo using annato, black pepper , garlic and fish sauce.
My mom (Nicaraguan) was a cook for a Filipino family for many years . As a result she created her own adobo version- heavily influenced by Filipino food ☺️
That is adobong puti😊😊
@@FrancisAbarro-o2n😆😆😆American Adobo.
Wow, thanks for sharing, I would love to try that version as well.
My version of adobo
1. adobong Puti (no soy sauce) I just put all together in a pan, cooking oil, garlic, bayleaf, pepper corns, pork/chicken, salt, vinegar and water. I cook them all together until it tenderize and liquid evaporates and dries up.
2. Cooking oil, garlic, bayleaf, peppercorns, pork/chicken, a little salt, vinegar, soy sauce, water. Cook them until it's tenderize. Optional: you can put a little sugar or boiled eggs or pineapple tidbits
So simple and delicious.
As a Vietnamese American chef my whole life, I will be critical of your next video. After watching you the last couple of years, I have no doubt that you will execute it flawlessly.
I appreciate the effort to learn the authenticity of how to cook Filipino adobo & embracing it how its originally done. This only shows how a real chef respect one’s culture through cooking
I always make a large batch of that base adobo, then for the next few days I'd cook different variations of it. It's very forgiving with extra ingredients, that's why "none of them wrong, all of them good" is a great motto. As long as you don't overdo the extra ingredients it still retains the distinct taste. Take coconut milk for example -- I've added as little as 1 tbsp and the result was I couldn't even detect the coconut taste, but it made the sauce a little thicker and richer. Then one time I added too much, and the dish turned into "ginataan" because the cooked coconut overpowered the adobo taste. It's a dish that invites experimentation, just like you did with the croutons and Weissman did with the potstickers. None of them wrong...
I've been watching your videos since around the time you started and I'm so happy to see that you got as far as learning about other cuisines such as ours, Filipino's. Bravo, Andy!! Thank you for featuring pre-colonial adobo! 🖤
Thank you for loving and respecting Filipino cuisine.
Absolutely my favorite cooking channel to watch and learn from. Chef Andy does everything in such a straightforward, super informative way.
His skill and professional always comes through without having to say it. I've literally unsubbed from the other 'guys' who are more celebrity than actual chefs.
I’m so happy that someone actually made this version since it’s the one I’m used to. My family is from Leyte but we now live in Cebu, and my dad always cooked it kinda this way saying this is the Bisaya (Visayan) version Adobo. The only difference is that he cooks it with less or even no water. Nowadays I cook my adobo like this with tons of fried garlic and kimchi on the side.
Sounds delish.
Let me guess. Is that's what's called "Humba?"
@@nd_otd No no, Humba is more similar to the soy sauce adobo but with more "sauce" due to the oil and much more sweeter. Usually Humba also has black beans and banana blossoms.
@@norucelezia1915 oh, I see. I saw "Visayan" and I immediately thought of Humba, I didn't notice you mean no soy sauce.
the adobo you cooked is the bomb! finally found a chef who did justice to adobo whereas cooking shows in the US seems to massacre the dish constantly! thank you!
I'm proud being a Filipino here. Thank you a lot for featuring adobo. Hoping you cook more filipino dishes. Love from Philippines.
Found the proud filipino guy, sheessh every damn post.😊
Filipinos are mexicans of asia
@@bendelubyo7761true, this happens everytime 😂 lmao
🤣😂😅
Kung di ba naman kasi sobrang perfectionist nang pilipino kaya niya ginawa yan. Tataas nang noo yung mga pinoy.
I've never seen a non-Filipino Chef that is this invested with our Pinoy Adobo. I appreciate it Uncle Andy :)
I love it when chefs take the time out to learn the etymology of dishes, and when they remain faithful to it. Love your cooking.
The first adobo was the one I grew up with. My grandparents used to cook this type of Adobo and this is how Bicolanos do particularly in Catanduanes. Until now we still do it especially during fiestas.
This is true. I'm from Catanduanes too.
Tama ka manoy 😂
Hes the man❤❤❤🎉🎉🎉i like how you cook food the way it should be...you keep on learning different dishes ..traditionaly🎉🎉🎉🎉🎉🎉
Once you understand the basic ingredients you can't go wrong with adobo. There are hundreds of version of adobo each region has it's own version. Thank you for your appreciation to pilipino classic dish Adobo❤🙏👌
Andy you are now my favorite Chef! Thank you for coming over to study our adobo. I am Filipino but I learned so much from you.
Chef Andy will become a naturalized Tito Andy due to his love for Adobo. Please keep on admiring and liking Filipino cuisine!
Perfect you got it Andy,i have watched your visit here in MANILA Philippines. Traditional adobo no soy sauce just garlic, pepper corn,vinegar,salt and water that's it.
Thank you for featuring the Adobo and research and educate people on the history of the dish. Not many people knows the origin of Adobo and what it really looks and tastes like pre-colonial times. Now people can try it and taste the OG Adobo. BTW this OG Adobo is usually called Adobong Matanda(Native Adobo).
I'm an Ilonggo, from the heart of the Philippines, this is how my grandma, aunt and mom make an adobo.
I miss my beloved grandma and aunt. I wish to see you in my dreams.
Thanks for the video. Had me reminisce about my childhood. ❤
Love this version, which sometimes we call Adobong Puti (white adobo) due to the lack of the soy sauce component. Equally delicious and best paired with atchara (pickled papaya). Great work.
I know this is about Filipino recipes, but still, I'm happy to see the appreciation for French charcuterie. Merci beaucoup ! Also the adobos themselves look fire
You can also use the rest for a pulled pork sandwich. Crispy adobo flakes also work. Toast and eggs + adobo also works. Store it in a jar in the fridge (or not) and you have an emergency meal whenever you don't feel like cooking.
I've never seen anything like what you have on your channel! I'm from the states, so Adobo here is Mexican. This type of Adobo looks so delicious! I saw the previous video and I thought it was going to be so technical, but was rather easy to follow. Thank you Andy! And yes, I'm getting your cookbook! Australian cooking is so different, but not too crazy once it's broken down.
What i luv about Andy is that he never stops on reseaching & trying & experement. Phil adobo has evolved in so many ways. There are the basics but you have to take into considerations the varieties it made. Consider, Philippines is a 7000 usland archipelago. Though influenced by colonizers, each island has their own unique culture to uphold.
I can't ask for more. This is perfect! Exactly how my mom does it. Lots of garlic, just crushed and not minced. 🤤 now i'm soo hungry
I was smiling the whole time watching the video. It's really great to see that we're able to learn so much from just one simple dish. I'm looking forward to see more more of Origins series!
Love your channel and the contents you make. Cheers from the Philippines!
Good job Andy, we appreciate your enthusiasm to learn the authentic way in cooking the much love dish here in the Philippines, the Adobo. Kudos, and you made us Filipinos proud in featuring this Adobo dish. You really make it well, and I'm really mouthwatering right now, can't wait for me to cook Adobo, too.😊Much love and support for all your great works that you do.
Seeing the original adobo being cooked right makes me so happy. Our family still follows the traditional way ans it was something that has been passed down by our great grandparents and then my father. Adobo with soy sauce is amazing but this is way more better for me 💜💜💜💜
And btw, we do use the fat for fried rice.
„Pre-colonial adobo" sounds incredibly comforting and liberating. I'm eager to see if it will also resonate with my taste buds. I will definitely give this dish a try! Thank you for this , Andy.
As a Filipino-Australian that grew up in New Zealand, it’s pretty sweet to see you doing this. Everyone used to love my Mum’s adobo, but like many other mixed homes, there was a lot of fun poked at how we used eat. So for my kids and myself to see a way to learn more about the history and blend it with our western experiences is really special. Thanks for all that you do to honour the history and the people.
Much respect to Andy for respecting the history and heritage of Filipino adobo
New sub here from ph! Salute to you chef andy for appreciating fil dish! And reinventing recipe sharing it to the world! I am feeling that there is something Filipino within you... Mabait ka... Thank you!
I have been cooking adobo for a very long time and that's how I cooked my adobo. My grandma calls it adobong puti which literally means white adobo. That style is famous in Pampanga and in the Visayas.
Love the Pampanga style adobo ( that's what I call it ) didn't know it was called the white adobo or adobo puti. Thanks for the info.
@@i_am_meeh6998 you're welcome
Some Tagalogs, particularly in Rizal areas, cook their Adobo like this too and yes other refer to it as Adobong Matanda or Adobong puti. If you go in the southern part of Katagalugan, they also cook something like this but they use Patis (fish sauce) instead of salt or soy sauce.
@@syutpati_kem As someone from NCR, we call this adobong puti too. I do hear Adobong matanda term too, maybe because my hometown was formerly part of RIzal.
The all favorite traditional adobo..philippine ancestors version of adobo...you are the only foriegn chef who study our adobo..thank you for showing our dish to the world🇵🇭🇵🇭
Apple cider vinegar goes very well with pork adobo, too, if you cant get coconut vinegar. It's the pork-apple pairing that works very well.
this is the first non asian chef who shows much respect to our dish and do extensive research. and with this he earns our deep appreciation😊
OMG, the adobo rilettes idea is brilliant. note: bay leaves (the same kind you're used to) are very common in some Chinese cuisines (like Sichuan) near Southeast Asia. not uncommon at all, actually! also, bamboo shoots are (nearly) always cooked -- they contain a toxin that is neutralized by cooking. great video!
I just stumbled onto your channel this morning with your trip to MNL and appreciate a chef that learns about a traditional dish before putting their own spin on things, hat off to you sir. New subscriber
Thank you very much for appreciating the Filipino food. That's the old way of cooking adobo, which I preferred. Before, we didn't have a refrigerator, and the way of preserving food was to cook it vinegar. That's the reason why Filipino food has vinegar on it. I hope you will try to cook sisig or dinakdakan and Bicol Express. More power to your channel and to your career.
I like that the first part of the adobo cooking didn't involve seared but rendering the fat. When you cooked it that way, you were able to demonstrate its relatedness to paksiw and kinilaw.
Only when it rendered its own fat did you start frying it. Good job!
you can get frozen bamboo shoots from Asian grocery stores here in Australia. The texture isn't much different from fresh as it's woody. It's much closer to the fresh stuff than the canned stuff that Andy is using for his atchara.
Source: I'm Filipino living in Sydney
I'm craving of this adobo, I think you're the best cook of adobo outside the philippines.
Adobo.. this dish is indeed very versatile since everyone can create their own version of it, even just locally in the country 🇵🇭, what more internationally. ❤ thank you for sharing your take on this, glad you enjoyed your short visit in the Philippines. 😊
Filipino Ancestors are very proud of you Chef Andy!
Hi Andy I just want to say I can really appreciate how passionate you are with cooking. I appreciate how you went to my country of birth to perfect our favourite and national dish. I was born in Cebu and I learnt adobo years ago and from first attempt was a fail as I didn't learn it properly I just went ahead and thought I'd cook it like how I imagined it would be and I burnt the crap out of it as I did not add water haha.. my sister used to make it and I always loved it.
Fast forward i learnt the right technique which is what you did boil everything in water vinegar soy sauce garlic pepper bay leaves but there is one magic ingredient I want to suggest you add to your next adobo dish.
I would add " star anise " like 3-4 stars into the pot (3-4 stars if you made that same amount of meat like you did here, or just add 2 if less). This gives an amazing aroma, not sure about this but I feel it's probably influenced by our Chinese heritage.
Try it! You will love it too.
I love using winglets instead of pork or you can do a combination of both pork and winglets.
Also boil some eggs and add the skinned hard boiled eggs at the end. Now that Filipino dish has turned into a dish many chinese, Vietnamese or even Thai people enjoy making too.
I normally eye ball the measurements now and I add the water up to where it just covers the meat and with the soy sauce it's also for me up to halfway it covers the meat. Vinegar I only add 2-3 spoons full that's usually enough. This is just how I learnt it.
Happy cooking 🧑🍳
You can also try sir the adobo bicol philippines styles which only use salt, pepper. Garlic you just cook it until golden brown 3:21
I don't think most Filipinos know about the Pre-colonial adobo. And thank you for sharing it in your vlog. And you even went your way to the Philippines to learn more about the history of Adobo. The variations I know are different from what you showed today but I'm learning something new. I live in Cavite and have been to Cavite City a lot of times but I didn't know that version of Adobo from the locals there. Great vlog anyways! More power to your channel! ❤❤
We do. At least we don't call it adobo per se. We call adobong puti in the north as Kinirog.
Edi wow
@@bennyrosialda Di mo alam yan no? Gawin mo yung maskara at tumbong, tapos lagay mo sa lugaw.
Unahan mo.
@@bennyrosialda Iyak ka ba?
This is much better and more authentic than those other videos from renowed chefs.
Thanks for the great video and for appreciating the best Filipino dish.
Really excited to see what you think of the baguettes in Saigon and the rest of Vietnam. As a Filipino American they’re amazing like no bread I’ve ever tasted before.
We have lots of Viet bakeries in Australia that come close to Saigon style. Spoilt for choice when it comes to Banh Mi too!
The Vietnamese Refugees in Palawan brought this in Puerto Princesa city. We call it "French Bread" but we all know that it came from Vietnam. We also have local version of Bánh mì and we also call it just French Bread (with palaman). I've never tasted anything like it here in Manila. That's one thing I'm really missing from my hometown. We usually eat it as a pair of our own adaptation of Pho that we call Chaolong. Hands down to the Vietnamese people!
This is by far, the best Adobo cooked by a non-filipino. Amazing! This type of cooking is very common in the South part of the Philippines.
My personal variant of adobo is the basic pork adobo, but with star anise, coconut milk, served with deep fried sage leaves, and cooked with French-style stewing techniques. It's a nice East and West mix.
That sounds delightful. I can see the variation from the last adobo technique. Thanks.
So it's like Humba with coconut milk? Waaaaaaaaaaaaaaaaaaaaant
We call that adobo sa gata
@@markv1974
Well, it sounds good. Thanks for the formal name.
Kuya Chef Andy really pumped the volume on this adobo to the highest level,this is one of the most authentic adobo I’ve seen🤗🫡☺️
Love this. ❤Have you tried adobong dilaw? It’s got turmeric and ginger instead of soy. I call it my “healthier superfood” adobo 😂 I’m loving your French Filipino fusion food 😍 I’m Filipina but grew up in Aus and spoke and cooked French before learning filo. I’m super keen to give the rillette a go! Thanks for taking the time to research adobo so thoroughly and sharing your different takes. 🙏
Bravo!! I was thrilled to see the second cooking method, the twice frying of the pork. That's exactly how my mom did it, and my Father cooked the "Red" Adobo. The many different ways of cooking Adobo, especially with a family, can be quite polarizing. My Mom and my Dad couldn't stand each other's version... and my brother, he liked the "white" Adobo. As for me, I'll never tell... while Mom and Dad are still alive.
“Non of them wrong all of them good”
For all the food cancellers out there. History is ongoing.
HAHA! 🤣
Thank you sir andy.. thank you for the appreciation of the our dishes Filipinos❤ more power and vlog to come.. God bless you
Andy, thank you for featuring our local dish and also going to the Philippines. As my way of thank you, I’m ordering your cookbook to give out to friends. 💗
All good !! Thanks for this, the 1st Adobo style is how my late father usta cook it. 🇵🇭 represent !
Great video here! Adobo is a dish diverse and colourful just like the archipelago where it originates from. There is also Adobong Dilaw (Yellow Adobo) from the Philippines' Southern Tagalog Region, the process is the same as the one with achiote/atchuete, but instead of that, the spice used is a fresh turmeric (luyang dilaw; "yellow ginger").
Another variation is Adobo sa Gata (Adobo in Coconut Milk), the meat is simmered both in coconut vinegar and coconut milk, the salting element is not salt, but fish sauce (patis). This is a dish from the Bicol Region of the Philippines.
Any type meat can be used for adobo, since that is a cooking method instead of one dish, the common ones are chicken and pork. I hope you also try out these adobo variants, keep up the good work!
(Edit: There is also Adobo sa Asin/Adobo in Salt, cooked in the same process as Precolonial Adobo but there is only salt and water, no vinegar. Also from the Bicol Region.)
Ilonggo version uses salt instead of soy sauce and atchuete for color. Most would use fermented tuba or coconut vinegar. And some would put luya or ginger if they don't want the strong smell of chicken or pork.
@@dare2dare
It's similar to the one in the video, I see. That could be Adobong Pula since achuete is the spice being used. Whenever we make adobo here at home, we simmer it in sukang tuba/coconut vinegar becuse its strong flavour is ideal for the dish. It also makes your adobo lasts for days.
Chinese adobo is so much better
@@kalnitez Yeah, they're the popular type as well. It's pick your own flavour of adobo basically, I prefer the precolonial adobo or adobong puti lol
@@DanielLee_2304 yeah Chinese make everything so much better , not some cheap Pinoy pork
Hi Andy, I am Filipino and I have been your follower and subscriber for quite sometime now.
I appreciate your "immense urge" to learn about our culture, specifically our food.
A bit of background, we live in a country called "3rd world" and technology before is not advanced at all, even until now. One of our cooking strategies is for preserving food for the next days or so. The reason why we only use ingredients that can sustain the length or duration of the preservation.
Andy is the only chef who didn’t murder our famous adobo. I’ve watched variety of talk show doing their version of Adobo and oh my 😩
But...but... none of them wrong, all of them good 🙄
@@sengurren have you watch Rachel Ray adobo version with garlic rice? Adobo I can accept who boil the garlic and add rice. Who does that ? Even Uncle Roger is disappointed ☹️😂
this Chef is very smart he knows what will he do to make his adobo authentic .. congrats ..Chef
Growing up, this is how my grandmother used to cook Adobo on a regular basis, whether it is pork or chicken or even pork intestines. This is how I got introduced into Adobo,
and we used to call it "Adobong Puti",
Or white Adobo, coz we don't put soy sauce in it.
And to us, we consider different variants as unoriginal, specially the ones where they put too much onion & sugar in it. Likewise they're just slowly turning their Adobos into "Umba".
And it's ridiculous whenever so called, self-proclaimed Adobo experts from foreign countries think they know how to properly cook Adobo, then proceeds to put so much onion & sugar in it.
Coz to us we always consider the emphasis on vinegar, garlic & peppercorns as the main flavors of Adobo, other ingredients just come by as flavor add ons.
This is how it should. I'm 75 and this is how it is done in our household. Original recipe from way way back.
that's paksiw
just like what joel said none of them wrong all of them good and everyone's version of their mother is the best
@@cardinalwilson8034paksim is more like a stew. This one doesn't have any extra sauces or stock as part of the main ingredient.
@@angelserenade paksiw doesn't add stock though unless it's lechon paksiw (but usually they just add water), and the only difference between paksiw and adobo is the ginger in the paksiw and it only has vinegar and salt as the main condiment. This technique works perfectly with fish
Cooked this Sunday night, had it for dinner Monday night. Wow, such a unique dish and so simple.
Lol the gate keepers of adobo got absolutely wracked with their criticisms on your past adobo video after learning from your Philippines travel that non of the way they cook it is right.
"None of them wrong, all of them good"
Nothing like real history and real cooking techniques on shutting the haters. Hehe! 😏
Wow, even though I am a Filipino, I never heard about the pre-colonial adobo and I didn't expect to learn it from Andy. Thanks man.
I'm Pinoy and I have yet to cook adobo without toyo. Will try adobo cooked in vinegar and anatto only.
I love how this chef pairs adobo with rice👏
Finally a non-filipino chef cooking adobo correctly. And thanks for visiting my country to learn how the locals do it - respect!
I am on the 1:30 mark and I could tell right away that you definitely know what you're talking about when it comes to Adobo. When cooking pork adobo one should always start with the perfect cut of pork and you showed exactly what one should look for! I think this is the first video I watched that bothered to put a focus on the meat. I definitely approve! You got yourself a new sub!
Thanks for sharing this dish we Filipinos love. More power!
Chef, those crispy bits that stick to the pan are the best. If you have a lot of those, you get what we call “adobo flakes”. Something similar to pork floss.
Try Sisig, Bulalo and Sinigang. They are equally good as Adobo for me. 👌
thanks for this Andy promotes humble filipino culture
Wow Amazing. Thanks Andy for sharing bout Philippine Adobo yeah. Proud being Pinoy. Cheers
Loving Adobo to the max.. Thanks Chef Andy for promoting Filipino best dish like Adobo.. Good Job 👍👍👍😋😋😋🇵🇭🇵🇭🇵🇭
The first phase shows how we preseerve our cebuano adobo long time ago. Forgotten by many. Thanks for sharing this to others especially the new ones.