Pre-Colonial Adobo This Adobo Is Cooked in Lard and It's the Best
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- Опубликовано: 1 июн 2024
- Adobo is a favorite not only amongst Filipinos but even foreigners. It’s also prepared differently across every household. Joel Binamira shows us how it was made during pre-colonial times.
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This was how my Dad cooked adobo. No soy sauce, just peppercorns, couple of bay leaves, Ilocos sea salt, a bit of vinegar. Using only freshly butchered pork (native variety) resulted in flavors so unctuous yet sublime. The crunchy bits were highly coveted. Love this story. More of this kind. Salamat!
Ilocos vinegar I presume? Naimas brad.
Does sea salt from ilocos differ from ordinary sea salt? I can't get the idea that salt varies?
@@billpojas7126 I used to think salt was just salty and vinegar was just sour. The best way to taste salt difference is side by side sprinkled on tomato slices or scrambled eggs, with just a pinch but not overwhelm it. With various vinegars, there is depth of flavor and degrees of sourness. Also, like lime, lemon, and calamansi all sour but such different tastes.
I have eaten this adobo once in the far rural part of Panay island, I thought it was cooked that way because no available soy sauce.
It was so masarap parang lechon na maasim Asim
My dad who is nearing 90 said native pigs 🐷 🐖 are best for lechon
Goes to show that I still have things to learn, when I first saw the title I was like, "how can there be a pre-colonial adobo when we learned it from the Spaniards?" I didn't realize it was called adobo because the Spaniards SAW how it was cooked, not because they taught us how to cook it. I think of myself as a proud Pinoy and conscious of my colonial mentality and I underestimate how deep it actually goes. Thank you for the lesson!
EDIT: YET I still underestimate how deep it actually goes
@@lunatickgeo There are certain traditions from the precolonial era that are given Spanish names. Mano po is a good example. It most likely originated from Arab traders since Indonesia and Malaysia also practice the tradition but call it 'salam/salim'.
FILOOooo PRIDEZZ11!!!11!!!!1 yeah we get it, proud pinoy
@@trcs3079 why yes, yes I am
"Adobo" is just a generic term for stewed or braised dish. There are adobo from Spain & also throughout Latin America, & then there's also "daube" (same etymology) in Southern France. The Spaniards just named what the Pinoys were already cooking as "adobo"
Contemporary Pinoy adobo is a fusion dish with Hokkien Chinese influence (soy sauce), most probably inspired by hong ba/ humba as well.
This 'pre-colonial' method is how Cebuanos & some other Bisaya-speaking peoples cook adobo-even to this day. You ask a Cebuano an adobo and he/she will serve you exactly this. This is sometimes called adobong pina-ugá (dry adobo), to distinguish from the usual adobo, which we comically call 'adobaw' (short for 'adobo with sabaw'). This is the adobo I grew up with. I remember we also had what Mr. Joel mentioned, this adobo placed over steaming rice and wrapped in cut banana leaf for lunch. If the batch has leftovers, it is stored in a jar of oil and it will be good for days, even a week. Talk about ancient food preservation.
This! I love adobong pina-uga, it's really good
Yes, I'm a Cebuano and this style of adobo is what I loved. Adobo in Manila is called Humba in Cebu.
@@kentlatrellsalazar1650 From what I understand (from my Cebuano and Boholano friends and acquaintances), Humba is always sweet, isn't it? Metro Manila adobo isn't necessarily sweet. Some are, some are not. It varies depending on the household.
A week-old adobo or older is the best. I had a month-old adobo leftover from the fiesta that we shared while outing on the beach.
who makes things up and claims it to be pre-colonial?!? it's not like the early Spanish explorers haven't recorded about it. the precolonial adobo has no peppercorns nor bay leaf or soy sauce. but it already definitely uses vinegar, not lard or oil - ironically, using lard or oil as preservation method was introduced during the Spanish period, these are European introductions. the way Spanish explorers describe pre-colonial adobo is a lot more similar to how we do Lechon paksiw in modern times. not this "pre-colonial" adobo, nor the adobo as we now know it. Vinegar was the pre-colonial Filipinos' main method of food preservation. We have discovered it way earlier and is the reason why we traditionally never used spices to preserve food, unlike out Southeast Asian neighbors. Also, Humba is not pre-colonial. It is a Chinese-Filipino dish (Hong Ba) that's people with an untrained tongue thinks it to be similar to Adobo, but they are 2 different dishes.
From where I come from, my grandmother (1919 - 2010) would only cook adobo in a clay pot with a banana leaf underneath. Instead of peppercorn and bay leaf, she uses lemongrass or ginger, atsuete water (seeds marinated in hot water to perch the water for color and flavor), lots of garlic, salt and cane vinegar. That was the traditional way of cooking that was handed to her from at least two to three generations back then. If my great great grandmother died in the late 1800's (she was greater than a 100 when she passed away, then I may assume that the recipe was the original from the 1700's. Although I am not using a clay pot anymore but with cast iron enamel, we got to make sure that the pork has to be tender (with very minimal stirring) and crispy from the rendered fat of the recipe.
hello, mr leeroberts.
i would like to know the exact details of this recipe if possible.
it may sound redundant, but i would appreciate if you could give me the list of all the ingredients she used, and then the exact steps that you guys do to cook your grandmother's recipe.
it is my opinion, but i believe yours is more native-like. bay leaves come from the sweet bay tree, which are a spanish influence because the tree comes from the mediterranean. using lemongrass ("tanglad" in my regional language) is gives it a more indigenous taste in my opinion, as well as using ginger.
i would love to start cooking my adobos this way as well, to preserve her cooking style.
Ganito ako mag adobo dito sa bahay walang toyo. Pamana pa samin ng lolo ko yung recipe. Naging cook sya ng mga hapon nung kabataan nya. Sobrang dami nyang style ng luto na sobrang layo na sa mga modernong recipe. All natural ang mga ingredients. Sarap! RIP papa lolo. Bigla kitang na isip. :)
This is how my dad makes adobo (though not with lard, just with oil), but the method is slightly different. He said that this is how they make it in Albay. We have it a lot at home, and I think it’s the best adobo! Do yourself a favor and make adobo rice with the oil at the bottom of the pan. This method is to “salamog” the rice. Yum!
I will try this adobo
Thanks much.
i can relate to this 💯 that "salamog" tho. You'll definitely eat more rice with the oil haha
Same!!!! We also call it adobo sa asin 😅
@@asmd0824 Exactly! Adobo sa asin!
My girlfriend is from Albay and that is exactly how they make adobo. Though I wanted to put a little soy sauce
THIS was exactly how Lolo used to make it, what I grew up with. And because we didnt have refs then, he would let it cool a bit before transferring everything into a "tapayan" (earthen jar, similar to a demijohn/damajuana) where the lard would solidify and "keep" the pork for long storgage. He would then take out as many pieces as needed for a meal and brown them in hot oil, as you did here. Adobong puti would have all those salty, vinegary, garlicky, black peppery flavor that always went well with steaming rice, garlic fried rice, or hot pan de sal. Thank you so much for bringing this back. Im downloading this for future reference; i will be making my adobos this way from now on.
This is how my mom prepares our "humba". She uses salt instead of soy sauce and I know the preparation by heart. She's from Siquijor and the tedious hours of slowcooking the "humba" is a signature way of how the Siquijodnons prepare it.
That’s not tedious - that’s LOVE.
Ey fellow siquijodnon
@@bramorant5613 Hey Hello!
Boss, wala kau lahi aswang?
Humba uses Soy sauce,but the first thing to do is to remove the fats by frying it in their own fats till it is a little bit brown,then that is where you put,siy sayce,vinegar,a little, bay leafs, bulaklak ng saging and mushrooms, a little sugar. You cook it in low fire. This is "Humba "
3 heads of garlic in 1 pot. YAAAS CHEF 👌 my adobos tend to be anti-vampire meat stews every time 😂
My kind of adobo, that is how we traditionally cook our adobo in Laguna, without soy sauce. I remember my late grandmother using the palayok in the "kalanan" using woodfire, her humba/paksiw, sinigang na baka, adobo, etc. ibang-iba ang lasa ng luto sa palayok. I'm inspired to go back to my roots, thanks to you sir :)
This is really a pure PILIPINO blooded ADOBO, this is how we cook in the province.
Sir, you u are really heroically Promoting the real PILIPINO culture, not only the authentic PILIPINO cuisine but the original PILIPINO music which you use as background music to all of your video presentation.
MABUHAY PO KAYO..❤👌 🇵🇭
My grandma used to make adobo this way, sans the clay pot. I moved to the US and everyone talks about chicken adobo with the soy sauce, but to me, adobo will always be pork with little else but salt, lots of vinegar, peppercorn, and bay leaves.
I agree with this. Based on the international media fed to us Filipinos who live here in the Philippines, foreigners seem to be proud of telling the world how delicious Chicken Adobo is. But pork adobo hits different; I don't know if I am biased, but the places I visited in the Philippines usually preferred offering their own versions of pork adobo instead of the chicken adobo. Chicken Adobo is reserved for native chicken, and it really is 10x better than adobo made from broilers (which became the commercial "Chicken Adobo").
Team Pork Adobo! Pork adobo numbawan!
@@MrCookeemonster Same. Pork adobo is love.
@@MrCookeemonster😂
In Mindanao to this day, is how most us make our Adobo apart from using a clay pot and lard. Our Adobo doesn't have a sauce and is considered 'prito' in Luzon. We usually boil the pork or chicken pretty much with the same ingredients as above then fry it after.
Yan ang katangahan ng mga tagalogs 😂
Adobo sa asin!!!
This is how my father cooks his adobo (minus the lard, normally it's just oil 🤣) I can still remember the taste of it and the excitement that we had every Sunday cause it's the only day our father cooks it due to the longer time of cooking but this way of cooking adobo is my childhood, a real comfort food.
You call it with so many names when it just simply humba
We call it Meztisong Adobo
We still cook like this here in Cebu. "Adobo Pinakupsan"
Pinakupsan is a Visayan dish of sliced pork belly cut into smaller pieces and cooked over low heat. This slow cooking allows the fat to melt down and separate from the meat, leaving a shrunken, crispy pork slices similar to chicharon. The term “pinakupsan” is derived from the Cebuano word “kupos” which translates to “shrink”.
Oh yes! Fellow Bisaya here! Hahaha! Kinupsan or hinilisan sa Bohol. Kalami!💗
Yes! And the adobo with so many sauce we call it humba!
Same term and the way of cooking in Negros Oriental since we are basically just neighboring islands.
Yes...not adobo it's called Humba
@@marinecorp1557 Humba is not adobo?
My dad makes adobo like this too! He came from Albay. He dont use lard though, just regular oil and he puts some twist on it like putting some spices (sometimes paprika, sometimes turmeric).
White adobo should be on the salty side. That's how the old folks make the dish last for several days because there were no refrigerators in those days! I remember my mother frying the left over adobo and that's what she served to us for breakfast with garlic rice, and fresh carabao milk or kesong puti when available. This is very nostalgic. The adobo you cooked in the clay pot looks really delicious. Thank you for this video.
We need more from this Series! 😋
👀
My late mom, born 1925 in Abra, remembers no refrigerators as a child- cooked Adobo just sat mellowing in a giant palayok to cool down. As long as there was an inch of fat on top covering the meat, it didn't spoil. Whenever you got hungry, you would ladle a portion out of the cooled palayok directly on top of hot steaming rice to warm the adobo. I don't know how long it lasted but i can imagine how the texture would change as the outside of the meat slowly dried out but kept the tenderness inside. Flavors would certainly further develop. Cooked Adobo seemed like a deliciously intriguing living thing.
I imagine the magic of palayok cooking is that when removed from the flame, it retains heat (much like an cast iron enameled pot) it cooks it further - but not excessively so that it falls apart. The cubes of meat maintains it shape. texture and integrity.
This is how my family in Ilocos makes it as well. The only difference is, 1. We use cane vinegar (Ilocos), which makes it more sour, look darker but also paler at the same time if it makes sense. 2. Instead of lard, they use directly the skin with thick layers of fat in it, heated up first until the lard is cooked out (Method is called "kinirog" in our language) 3. Even in chicken adobo, the porkskin + fat is still used.
I like how well he explained that without understanding the roots of a dish you can't justify what you're about to do (sort of upgrading the dish) later on. On point!
"The thing to remember with a dish that's simple, is that it's the most difficult to get right."
This is so interesting. It would be nice to have more shows like this- explaining the roots of our food and, in a way, explaining our past.
Maybe a short video on sinigang? Or other iconic pinoy dishes. Thank you FEATR! I enjoy watching your videos
Love the series! I dont think anyone has ever explored our culinary history. We want more!
when he said pig lard, I'm hook! with atsara to, omg that's so flavorful 😋😋😋
You just KNOWWWW it's gonna be good!
Came here after watching Adobo 3 ways. Now I'm crying less than 2 minutes in, being reminded of my grandparents and how they made adobo(puti). They've passed and I miss them so much right now. I've tried various recipes, but none will sooth my soul, more than their basic recipe. Onion, garlic, vinegar, salt, pepper, bay leaf, pork, chicken, or both. I learned the difference between carnalizing and sweating onions/garlic at a young age, because of them. They didn't use those terms; they would instruct me to let it get brown (when making stews) or don't let it get brown (when making soups). Thank you for this video.
My lola is a pure blooded cebuana who migrated to a town in zamboanga back in the 1930s. That is how she cooks adobo including the cookware which we call kolon here. Salt, vinegar, garlic plus pork inside a kolon cooked over wood fire. Nothing else. I personally believe nothing beats adobo that is cooked inside a kolon. It tastes better. Adobo will also taste even better the longer you store it there. It will go unspoiled for at least a week. Days old adobo on hot rice with a bit of solidified oil mix altogether with a few drops of soy sauce. That is how we eat it. It's been ages since I tasted my lola's adobo. This video brought me back memory lane. Miss you lola!
more of these type of historical videos, please! born and raised FilAm, growing up back and forth from Philippines and the U.S. , this is a great example of how I can stay rooted to our culture, our food. keep up the awesome work, manga kababayan!
Living for this series so much!! So interesting learning about our culinary roots and comparing how these dishes have evolved over time 😋
Yes! Really cool how history can be learned inside the kitchen too 😉
In Batanes, they call this Luñis and it takes time to cook. This is their version of adobo too. 💗
Ano po yung dish na parang adobo na naga last daw ng 1 year pag painitin lang?, nalaman ko yun sa Miss Millenial ng Batanes.
My dad (we are Ilocanos) also made this. They just used sukang Iloko, salt and pork..No soy sauce. And it is delicious.
Same with my grand parents who was born in the 1920’s and are from Bicol. Adobo was cooked with vinegar, salt, garlic. The best adobo I’ve ever tasted and preferred.
I've never cooked with palayok. Thank you for making this video. I especially love that the history of the dish was included.
the dish is more tasty with palayok, even the rice. its more fragrant. there are no chemicals in palayok
Absolutely love this version of Adobo, I’ve been making it like this for a few years now and once the pork is cooked I preserve the meat in my large mason jars topped with vinegar and it keeps for weeks/months. When we feel like eating adobo I’ll fry it nice and crispy and serve it with spicy vinegar! Delicious 😋
here in our province i was taught to prepare abodo puti during ceremonial event called “pasungaw” (ceremonies for the dead ancestors/relatives like 40days, death anniv,during all souls day etc; we would burn incense and pray, tho we don’t use lard coz pork would produce large amount of oil by itself.
Siguro walang suka samin noon, what we have is adobo sa asin. Parehong pagluto pero wala lang suka. Soft in the inside but crispy outside. Unang dish na natutunan ko kasi sobrang dali iprepare at gawin. Yum!
This is really cool! My family left the Philippines over a century ago and, of course, they brought their adobo recipe with them. But it's different than the adobo that's cooked by more recent members of the diaspora. It's not saucy at all and is heavier on the vinegar. And I think that's because it's somewhere between this adobo and modern adobo. Its a cooking philosophy that was preserved in its isolation. And well... I think that's neat 🙂
I just made the sort of adobo I grew up with (my mom learned from Filipino neighbors). We always had saucy chicken. I made a dry pork version from a Filipino youtuber, but I will have to try this! I think I will use a leaner cut, but keep the lard or render some fat from the belly and use that. This reminds me very much of carnitas, but with vinegar! I am an instant subscriber because I love looking into where food comes from. I completely agree that once you learn where it comes from, only then can you truly play with a dish. I think learning culture is an important part of learning food and vice versa.
woah ganitong ganito my father's adobo... same way sa ginagawa at tinuro sakin ng tatay ko method for meat preservation 2 ways nya ginagawa binuro at slowcook pagkatpos itusta ng konti bago iserve grabe goosebump ako sir parang pinapanood ko papa ko. sa binuro po marami luto nagagawa di lang pritodobo pede paksiw, o may gata, ,masarap din ihawin
napasubs po ako bigla ko nmiss papa ko :')
Iba-iba tawag dyan sa Bicol: adobong puti, adobo sa asin and adobo de chino (which my lola used to call it). It’s a humble yet so delish dish. Thanks for sharing.
Thanks, Joel Binamira for explaining how our adobo looked like during pre-colonial times. I really learned a lot from it. Your dishes look so delicious! ❤
"If you understand the soul of the dish". The essence of cooking.
This is how my Lolo used to do it. He makes a big batch good for two weeks. Miss you Lolo Pay. 😘
Appreciate the guy he knows alot about our tradition and history hope we see u again with this kind of content
This is perfectly keto-paleo approach to adobo.The ingredients are natural, even the use of lard as it has high tolerance for high temperature and will not oxidize the meat. Without rice, this is a ketogenic diet, accompanied with local vegetables. Very basic, rustic but the roots of healthy Filipino dishes. Kudos to you, Chef!
Freaking love this series! (this and Mashups 👌) Learning how a lot of our Filipino dishes have rich cultural background makes me even more proud of it. Then you got Mashups where our dishes are modernized and elevated. FEATR is the best Filipino food ambassador through and through! 👏👏
The very essence of pinoy adobo will always be pork, then chicken will be second; no other meats can suits its well. I tried to use beef and mutton on adobo before (I was ofw back in the Middle East so no pork products to use) and it tasted very different, no matter how well you season your sauce it just hits different.
Adobo is the staple of any Filipino household because not only is it easy to cook, it is very versatile. Thanks to the vinegar we can keep adobo in fridge for a week and in room temperature fully covered it can lasts for a couple days. Adobo taste batter with repeated reheating, and you can add extra veggies and other ingredients on it if you got sick and tired of its taste.
Adobo is the go to lunch pack for kids when they go to school as well as when you go out of town in beach or resorts, adobo is the go to dish to constantly bring
Excellent episode. I love it! Understanding the basic core of a dish is enlightening.
This is what i have been searching for. The authenticity and roots of recipes, how our food originally are made. Looking forward for more videos chef!
My late lola’s adobo is the best I have ever tasted, lots of lard no soy added. Just like this one. Thank you for making this video.
Naala-ala ko ng kapanahonan ng 80’s kapag may fiesta ng baryo namin ganyan niluluto ang adobo para hindi madaling mapanis..and it taste so good..way back the old times 😉👍🏻😍
Did you know that adobo can last for a very long time if it is submerged in oil? That's how my mom preserve meat. It can go weeks, months even.
Truth. Still it's yummy! You'll just reheat it.
Cheers to that!💗 That how we do it Bohol. We keep them in huge kalderos or even in a biscuit tin can and hiding them in aparadors for weeks or months 💗💗💗
I really love this series, very educational indeed.
like feeding the mind and stomach at the same time.
may I also request about pre-colonial sweets and desserts. thanks po and Godspeed
My simple adobo: Pork (with fatty portions), coconut vinegar, patis (fish sauce), salt, onions, garlic, balck pepper, water (to tenderize). Cook until dry and lightly seared/browned. Can't go wrong.
im from pagadian city in mindanao and this is the same traditional or old skool adobo my uncle used to cook way back 20yrs ago. this doesnt spoil easily as well, which works well since he doesnt have a fridge back then.
I would love to try this method.
My twist to adobo is pineapplejuice,habanero and calamansi juice. I love it🙃
I think the "simple" method of many Filipino dishes are the reason why many foreigners will not like our dishes. It's like cooking with very few available ingredients. So you can't really blame if other people will not like it. I always see many Filipinos get offended if a foreigner does not like our cooking. Our ancestors cook based on the available ingredients in Our Island nation which is limited. Not unlike Thai, Indo, Malay , India, China that can easily trade and get spices for centuries because their borders are connected or not that far.
Why you always want to gain attention from the foreigners? Yes its true that it is great if our dishes are known globally but I think it doesn't matter that much if they don't like it. Its our food , we will cook it whether other people like it or not.
@@rexgeorgerodriguez7620 kase todo promote globally tapos madali mga pinoy ma butt hurt mag comment negative kahit constructive. Hindi sila kase aware haha. cringe galore parati . In the end uhaw mga pinoy international recognition. thats why madami channels nag pa pander sa mga pinoy viewers for views haha
The fuck you’re talking about lol
@@rexgeorgerodriguez7620 exactly
Everyone loves it in NY LA LDN
My uncle from Marinduque used to cook adobong puti like this too with coconut vinegar, salt, garlic, and bay leaf. I wish i had a clay pot to cook the adobo in. Wonderful presentation, Joel. Hope to see more cooking with historical tidbits!
Learn something significant about adobo, grateful for all the information you provided form us regarding this cooking method.
Pre-colonization adobo is closer to Bisaya dish called humba than the present day adobo.
Korek. Our humba is drier and tastier ♥️
This is how we do it in the Visayas Region and we call it adobo. The Chinese influence (soy sauce) made it quite saucy and we call it adobao.
Mr. Joel as always, very articulate without sounding snobbish. Just the right balance... like this delish adobo. 👌
I just discovered these episodes. Thank you Featr and Mr. Joel Binamira!
its so incredible that my grandmother, almost made the same dish (but using wine instead of vinegar). From the north of Italy. So far, yet so close, all the other ingredients and the preparation is exactly the same (garlic, bay leaves, salt, pork fat, pepper etc). So delicious
This is how I cooked my adobo which I learned from my mom. We are from Bicol but the process is not the same as adobo sa asin.
But our process is almost the same.
Boil everything together but when the water is gone, we add oil to fry, The taste is inside the meat but this process takes more than 1 hour to cook.
The poetry in his words makes his teaching all the more nourishing, rhyming his words to the recipe. This video is a work of art.
The presentation, the production and the dialogue itself is impeccable. congrats to the team and the host for such a wonderful watch!
In my observations, soy sauce + vinegar and the rest of the ingredients=Adobe, vinegar and the rest of the ingredients =pacsiw and soy sauce and the rest of the ingredients is mostly Chinese cooking. Thank you for the blog
i love your style of cooking & the way you explained it. more to come!
i love this series (pre colonial series) pls. make more.
This is great and very informative. Keep it up! Thank you!!!
This is how I like my adobo. I was told by my Lola this was called adobong tuyo because there's hardly any sauce and it's just oily. This is also very good the next day to make adobo fried rice
Love adobo and miss my mom’s version a lot. It’s good to know the history of our food from hundreds of years ago.
Sending love and appreciation from 🇨🇦. ❤️
Dahil dito nag crave ako ng adobo. Napahanap tuloy ako sa Grabfood ng bukas pa, 11;20 PM ng gabi.
Great series! Hope you do more!
Thank you so much for your video.
I appreciate the way you shared with honesty and appreciation to your culture and heritage.
I have a GREATER appreciation to Filipino Adobo.
Where can I purchase the iron pot.
I live in Oakland California. The closest and largest Filipino community is in the city of Union City.
nothing to dislike about this video. Very well done. And the chef is so knowledgeable. You earned another subscriber.
I love adobo cooked this way. We also cook pork for future use, rendering the fat until it is crisp. it's preserved in its fat. When we cook pinakbet we just spoon some of it and fry with garlic, onions.
This was very informative. Thank you for sharing this history.
I keep coming back to this video. Someday I will recreate it.
Although like probably most people, I cook my adobo most often with soy sauce and make it with lots of sauce for the rice to soak up, I enjoy every variety of adobo I've ever had or cooked, and adobong puti is something I return to again and again, because the simplicity is very appealing and I do want to feel that connection with pre-colonial heritage. The main problem I have in the are where I live in the US is finding good cuts of pork that will withstand long cooking, so most often, I stick with chicken legs. I do crack my peppercorns, though, because I don't like biting into whole ones.
i remember my father he always cooked this adobong puti. he always used ribs to belly or kasim part with fat that serves as lard, vinegar, garlic, salt peppercorn and bay leaf. and some people maybe will think adobong sa patis after it cooked. good thing we called that dish pinatisan so it will not be mistaken as adobong puti.
Adobong natural is what we call that. Usually we just use the pork's own oil by simmering it on water with salt, whole peppercorn, laurel leaves, vinegar and let the water dry. After the water is gone we just add little oil to let the pork's oil come out then fry it to golden brown. This is my fave version of adobo and it really lasts more than a week even without putting in ref.
I made adobo for the first time yesterday using soy, it was delicious, the next time will be this recipe, thank you so much explaining the whakapapa of this great recipe, kia Ora from Aotearoa ❤
I Think This Is The Best Adobo That I’ve Watched In You Tube So Far, Simply Delicious...
Original Just Like My Mom’s Adobo, Thanks For Sharing!🙏🙏💖💥💥⭐️
Same in the north, only salt is used in old times when making duck pork adobo. Making large batches from freshly killed hog then stocking them up in large tapayans with lard on top as sealant. Used as panggisa or as toppers in hot rice.
I do it for my children. I always used palayok, more healthy to cook. I often used fats from pork until the water subside down to palayok.
I even use palayok to my special sinaing na tulingan with dried kamyas... It last for a week recipe...the longer, more yummy. Everyday ulam especially for my breakfast with garlic rice. Yummy .. with a good combination of green pickled papaya. Delicious.
Wow, I never thought that the simplest way to cook adobo is the most yummy. Thank you Sir.
Beautiful food, beautiful video. Thank you for making this!
This was a beautiful video about one of my favourite dishes. Kudos!
I had a hard time perfecting my adobong puti. Simple ingredients but difficult to perfect. Enjoyed this video!
Thanks Chef Joel for this Adobo recipe, clearly explained and surely eady to follow. God bless ..
Kini jud ang pinakalami nga adobo. 😍😍😍 pinamala style, samot ng pork asta ang oil lami kaayo jud ibutang sa rice. Dli katong naay sabaw nga adobo.
After watching this video, I just had to subscribe! I love how chef approached this recipe! Can’t wait to watch the other videos in this channel! ☮️🖖🏽
I love this guys, really knowledgeable and fluent
On a slow journey to reconcile a taste for adobo. It was really not one of my favorite Filipino foods after years of growing up with very soupy, gamey adobo. My parents never cooked it slowly nor took time to trim the skin and render the fat, and it would basically boil for 1 hour max with the amount of water in it. It was the same method for either adobong puti or toyo, pork or chicken. And using Kikkoman (but that's a personal pet peeve for me because I don't like how Kikkoman cooks with vinegar - meant to be for dipping or Japanese sauces.) But that was the way, apparently - sorry grandma if that happens to be your recipe, otherwise my parents were just not good at executing it.
I love this showcase and hope to see more about the true precolonial roots of our food. We kids of immigrants are exposed to a very superficial version of our heritage, and only rarely do we have relatives able to recount stories of ancestors who did things in a highly traditional way.
Thank you for the detailed explanation, big fan!
Not only does this looks like a great recipe, but I also love the cooking philosophy.
Aloha 😊🤙🏼👏🏼
Thank you for bringing this kind of content! More please!
Omg this is how my mom makes our adobo!! Growing up i never understood why other childrens adobo baon in school had soups bcuz its like the humba for me. This is the best adobo for me