Lingit sa kaalaman ng karamihan, ang Filipino version ng adobo ay na adopt ng mga Pinoy sa mga Chinese. Táu-yew-bà (pork adobo) o táu-yew-kwe (chicken adobo), ang ibigsabihin ng "táu-yew" ay toyo, mas kilala sa tawag na ló-mà (pork adobo) or ló-kwé (chicken adobo) ng mga Filipino Chinese sa Pinas. Ang toyo o 醬油 na main ingredient ng adobo ay nag originate sa China 500BC o 2522 taon na nag nakaraan. Kaya pasalamatan natin ang kapatid nating mga Chinoy sa naipamana nila sa atin na paborito nating comfort food ng mga Pinoy.
@@fabzysvlogs7113 No onion. I’ve tried many different styles from different regions and have never had onions. Onions will change the taste of the entire dish.
there is a right way. the filipino way and not the food network way. there are a lot of styles sure. but let's get one thing right. there's definitely the wrong way of cooking it. OP's point is he nailed ONE OF THE right ways. mga pinoy talaga pag kapwa mahilig mangontra.
Thanks for doing this Andy, it's the most staple food of every Filipino household. Each have their own recipe for it. Happy to see your recipe on this beloved dish.
@@youngcreations9094 yea I’ve watched every video. Just because he opens up a fridge and grabs an item out doesn’t mean the fridge is making it appear when the name is said. I haven’t seen that. All I’ve seen is him open, grab something that’s it. What kind of fridge is this then? I would like to look it up and learn about it.
What i usually do is boil the pork with water, whole peppercorn at bay leaf. Once the pork is tender thats the time i will add the seasoning. Its not as dark as his and taste good as well
Adobo has no water it contains vinegar soy sauce garlic pepper onions chili bay leaf are optional and the process are you boiled it in it's own ingredients after the pork or chicken are brownish color remove the remaining juices and fried the meat and when the aroma comes out return the juices and simmer it this is the authenthic adobo cuisine the secret are you mix the soy and vinegar in a glass taste it if the saltiness and sourness are balance before you put in the meat to boil
Andy is so damn lucky. He is the only man on the planet that when you ask your wife what they want for dinner she actually has an idea. She doesn't say I don't know like the rest of them haha. Love your channel sir
Lingit sa kaalaman ng karamihan, ang Filipino version ng adobo ay na adopt ng mga Pinoy sa mga Chinese. Táu-yew-bà (pork adobo) o táu-yew-kwe (chicken adobo), ang ibigsabihin ng "táu-yew" ay toyo, mas kilala sa tawag na ló-mà (pork adobo) or ló-kwé (chicken adobo) ng mga Filipino Chinese sa Pinas. Ang toyo o 醬油 na main ingredient ng adobo ay nag originate sa China 500BC o 2522 taon na nag nakaraan. Kaya pasalamatan natin ang kapatid nating mga Chinoy sa naipamana nila sa atin na paborito nating comfort food ng mga Pinoy.
Cringe... Adobo is already a popular dish now it's crazy to see filipinos still being proud even in the smallest things. Uhaw na uhaw sa recognition ng ibang bansa kaya ang daming nagfi-Filipino baiting eh, konting mention sa Pinas "I'm so proud" agad
@@jrexx2841 pretty sure those are bay leaves at the :16 sec mark. Its fast, so its easy to miss but I also noticed the lack of peppercorns as well. I do give him props for using a good amount of garlic, last non Filipino chef I watched making adobo used just two cloves.
Everybody loves when he's finished the dish, but I live for the moment when he pulls something out of the fridge with that "fuck yeah!" look on his face.
@@therock-cs7sp Lol adobo has been in the Philippines even before the Spaniards came. They just saw the way of cooking and decided to call it adobo. Do your research!
Omg, that's my favorite version of adobo and your adobo is very authentic. Of all foreign content creators, yours is legit so far. I'm from the Philippines. 😍😇
Always amazing, Chef. Would you be willing to make Svíčková? I've been thinking about it a lot, and how it was my favorite thing for my grandma and I to eat together.
now that's interesting way of how you do it. cool technique ill try it for my self thank you im pinoy and been collecting styles on how others cook adobo and this one peek my interest cheers mate
That is by far the most amazing pork adobo ever. Not soggy, not stiff, just perfectly caramelized!
Agreed, and the chilis at the end.... Purrfection👌
Precisely. Great 👍🏻
I'd reduce the amount of sugar 😊
*Sees something related to Philippines*
Filipinos: *Let us introduce ourselves*
Poles - filipinos of the europe
At nandito na ang Isa in the reply section
Why not poknat. 😂
Thank heavens it isn’t aimed targeting this time around though. He does this for many cuisines all around the world.
But yes, agreed
Yes Ako po ay isang Pilipino salamat po
Dang, that pork adobo got the whole island praising you, Andy and wife. Nice.
It is so accurate.. That washing the remaining soy sauce with water and pour it to the dish is so filipino.. 😊
Oh wow, is that a Filipino thing? Never realized how Filipino the rest of the world is.
@@Quixan HAHAHAHAHA
Lingit sa kaalaman ng karamihan, ang Filipino version ng adobo ay na adopt ng mga Pinoy sa mga Chinese. Táu-yew-bà (pork adobo) o táu-yew-kwe (chicken adobo), ang ibigsabihin ng "táu-yew" ay toyo, mas kilala sa tawag na ló-mà (pork adobo) or ló-kwé (chicken adobo) ng mga Filipino Chinese sa Pinas. Ang toyo o 醬油 na main ingredient ng adobo ay nag originate sa China 500BC o 2522 taon na nag nakaraan. Kaya pasalamatan natin ang kapatid nating mga Chinoy sa naipamana nila sa atin na paborito nating comfort food ng mga Pinoy.
@Quixan i seen Americans how they cook theyll just throw it down the drain
@BLAZE exactly this is how we filipinos are living cultural testament of fusion between the east and west
This is the most accurate pork adobo dish I've seen made by a non-Filipino. ❤️
But its too dark p
Must have onion..
@@fabzysvlogs7113 uhhh no... no onions on adobo... wrong ka dear.
Everyone has their own style of adobo. Although, he could've deglazed the pan a bit.
@@fabzysvlogs7113
No onion. I’ve tried many different styles from different regions and have never had onions.
Onions will change the taste of the entire dish.
That is a classic adobo. Caramelized to perfection. Many who make adobo usually makes a very saucy alternative. Great job 👍
Yeah I don't like the sauce version.
There are four factions
Caramelized, saucy, soupy, and adobo is adobo
Yummy! I like this version too. My family call it Adobong Tostado🤤
Please do try pork sisig..yummy as well..
@@deezniel2024 My family usually does the soupy one because we just really like puting soup on top of our rice.
Oh the pride that soared within me when your wife said that this might be her favorite dish ✨
The darker the adobo, the more flavor it has. I'm craving right now.
Whoever taught you how to cook our Filipino Adobo gave you the the best, the original and most classic recipe. Glad you love it!👏🏻👏🏻👏🏻👏🏻
Right. This is the legit adobo. The way I really like. 🥺
Google and youtube.
Indeed thats how I cook my adobo ☺️
I cook adobo like that before too, but I am too lazy nowadays to prepare it like that hahahah
Our classic way to cook adobo with more garlic. Yummy😁
OMG, I’ve almost never seen someone not Filipino cooking adobo like the right way. Well done!
I don't think there is a "right way" to cook adobo. It really just differs from families. Each of them have their own style in cooking adobo
Adobo just have to secure 3 main ingredients, suka, toyo at bawang. You just have to cook it with sauce or without it. Ang favorite ko ay igang adobo.
There's no right way to cook adobo, it depends on province way
@@bertobarbero3740 not the roght way but its a standard.
there is a right way. the filipino way and not the food network way. there are a lot of styles sure. but let's get one thing right. there's definitely the wrong way of cooking it. OP's point is he nailed ONE OF THE right ways. mga pinoy talaga pag kapwa mahilig mangontra.
Thank you for complementing a Filipino dish and hoping you guys good health. We appreciated your effort especially that you've said ma'am!
"This is my new favorite dish..." So proud to be Filipino...
His enthusiasm whenever he pulls an ingredient out from the fridge never gets old lol.
Nice One Chef..the ingredients and cooking prep is there..This is authentic Adobo…Good Job Chef👍🏻Maraming Salamat po🇵🇭
My favorite version of adobo, adobong tuyot! ❤
So many variations of adobo. This is one of my favorite, the simmered down sauce. ❤
his reaction when he saw bay leaves on the fridge is hilarious like a child getting his candy after visiting the doctor
I literally thought it was Talking Ben playback for a moment
That was his reaction to what she asked for not the bay leaves 💀
He loves cooking so much and I’m totally here for it. 😂
@@Royalty_girlie 😆
You were the first foreign chef I've watched cook adobo perfectly. It was like it was cooked by a Filipino.
I made this over Saturday and Sunday. It was delicious and easy. Thank you chef Andy for another great recipe!
finally a foreigner cooking adobo without putting onions 👁👄👁)
swear I've seen so much of em put onions.
tysm 💕
Thanks for doing this Andy, it's the most staple food of every Filipino household. Each have their own recipe for it. Happy to see your recipe on this beloved dish.
Bro thats so cool, y’alls refrigerator automatically makes food ingredients appear when you say the name of the dish. Amazing 🔥
😆 does she every cook just saying
@@rosannatrull8785 she bakes sometimes
What?
@@mumblezz__5890 watch a couple of their videos then come back to this comment.
@@youngcreations9094 yea I’ve watched every video. Just because he opens up a fridge and grabs an item out doesn’t mean the fridge is making it appear when the name is said. I haven’t seen that. All I’ve seen is him open, grab something that’s it.
What kind of fridge is this then? I would like to look it up and learn about it.
Gotta love Adobo seared and simmered to perfection! Nice one, Chef!👌
As a Filipino. This recipe is APPROVED! Very traditional.
Not like everybody else. They try so hard when it's this simple..
Ah yeah, just how I like my adobo, caramelized and gooey. 🤤
Yep, burnt and qooey
@@emporororretargds8601 it's not burnt, that's because of the sauce. It's supposed to look that way
The way you cook the adobo was really amazing and appetizing. Filipinos would be proud of you ❤️
Not sure about that 😅
fckn toxic proud peenoise
Not really 😅
what?
thaw was just wrong
Nice to see foreigners loving pork adobo. Looks legit too!
The right way to serve adobo. With white rice 👏🏻👏🏻👏🏻
This guy can cook and he has a magic fridge that has the one thing he'll always need for the many dishes this is canon please continue
Nah, one video, it exist. Man made beans that day
Adobo is one of my favorite dishes to cook and eat. It has It all! Sweet, sour, salty, spicy. It's so good!
Pleas do not eat bricks.
@@rhizomania7607 Yeah, there's a thing called auto correct...no "pleas" required. 😁
Mmmmmm I bet that was delicious!!
I love pork adobo and the way you cook it😋
wow this is how I make my pork adobo…alright thanks for sharing
I am a filipino nd i have to say, your adobo is perfectly cooked. Its not watery. And very saucy. Thats how we cook in Cavite. Yum.
tried it and it was good
The way you added water is accurate 👏😂 and that looks delicious! now I’m craving pork adobo.
Always clean the bowl! Don't even waste a drop 😅
@@roisinhart true 🥰🥰🥰
What i usually do is boil the pork with water, whole peppercorn at bay leaf. Once the pork is tender thats the time i will add the seasoning. Its not as dark as his and taste good as well
Adobo has no water it contains vinegar soy sauce garlic pepper onions chili bay leaf are optional and the process are you boiled it in it's own ingredients after the pork or chicken are brownish color remove the remaining juices and fried the meat and when the aroma comes out return the juices and simmer it this is the authenthic adobo cuisine the secret are you mix the soy and vinegar in a glass taste it if the saltiness and sourness are balance before you put in the meat to boil
@@edsantos1373 pork adobo has no onion for gods sake. But i dont care how u do it. Coz thats how i do it. Pakialamero.
Thanks god there is a chef now who did it right! You nailed it chef!
Nice-looking adobo. Thumbs up for me.
Nice addition of subtitle
Andy is so damn lucky. He is the only man on the planet that when you ask your wife what they want for dinner she actually has an idea. She doesn't say I don't know like the rest of them haha. Love your channel sir
Uh because he tells his wife what he’s making beforehand and then that’s what she says she wants. 😂
@@MadBunniFun 🤣
“Hey babe what do you want for dinner.”
(Whispers while pointing a gun) “pork adobo”
“Pork adobo”
@@MadBunniFun calm down Ana. My goodness
@@mosetokuma4947 don't encourage her. She's obviously single
Nakaka proud po sobra na maging part and Filipino Dish sa Vlog nyo
Mabuhay Pilipinas 💖💖💖
I'm Malaysian, but I also grew up loving this dish. It is so comforting and yummy. Especially on fresh, hot, fluffy rice.
Thanks for featuring Philippines signature dish.. 😍😍 love it.. you can try also the Kare-Kare.. its very delicious..
overproud much
I’m Filipino and think Kare- Kare is THEE MOST DISGUSTING DISH!!!!🤣🤣🤣🤣🤣🤣🤣🤣
first time opening the description and looking at the recipe. That looks yum. Will try making this my Filipino friends!
Masarap!!!! She has goooood taste!!! Love it!
Most authentic and simplest adobo recipe I've seen so far! You make us filipino proud! ❤️
Sure ka proud mga pilipino?
Now that's what you call a great adobo. The caramelization of the sugar is chefs kiss 💕
Lingit sa kaalaman ng karamihan, ang Filipino version ng adobo ay na adopt ng mga Pinoy sa mga Chinese. Táu-yew-bà (pork adobo) o táu-yew-kwe (chicken adobo), ang ibigsabihin ng "táu-yew" ay toyo, mas kilala sa tawag na ló-mà (pork adobo) or ló-kwé (chicken adobo) ng mga Filipino Chinese sa Pinas. Ang toyo o 醬油 na main ingredient ng adobo ay nag originate sa China 500BC o 2522 taon na nag nakaraan. Kaya pasalamatan natin ang kapatid nating mga Chinoy sa naipamana nila sa atin na paborito nating comfort food ng mga Pinoy.
@@BLAZE-sj6lf the original adobo has no soy sauce and it taste better.
OMG THANK YOU SO MUCH FOR MAKING OUR FILIPINO DISHH😭❤️❤️ AS A FILIPINO THIS MAKES ME SO HAPPY 🇵🇭🇵🇭🇵🇭
Cringe... Adobo is already a popular dish now it's crazy to see filipinos still being proud even in the smallest things. Uhaw na uhaw sa recognition ng ibang bansa kaya ang daming nagfi-Filipino baiting eh, konting mention sa Pinas "I'm so proud" agad
@@VexusNim Australians do the same in fact a lot of countries do this. The US and the UK dont
OA mo
Thank you spain for adobo
Shut yo cringe ahh up💀💀
That style of adobo is the BEST!
I'm drooling rn. Thanks chef for featuring our food 👍🥺
Most accurate adobo... the garlic ... my heart melted when he put the entire bulb after he smacked it to perfection
No, it's not. Not at all. We don't put chili & parsley. But it's decent and looks nice.
@@noski33 Bayleaves instead of parsley, peppercorns for chili
@@jrexx2841 pretty sure those are bay leaves at the :16 sec mark. Its fast, so its easy to miss but I also noticed the lack of peppercorns as well. I do give him props for using a good amount of garlic, last non Filipino chef I watched making adobo used just two cloves.
Most authentic Filipino Pork Adobo recipe I've seen in a while!
Well done!
Omg I'm sure this is Super Delicious Adobo
❤️❤️❤️👍👍👍
Uncle Roger will be so proud of you. Unlike that disappointing show he reacted too.
😁
haiyaa 😁
Thanks for cooking Filipino dish. ❤️
Oh, yeah! That adobo with jalapenos and parsley. Like, what the heck???
Pork adowbow! So cute and funny how they say it! 😂 but so nice to see Philippine cuisine here, I’m impressed! 🥰
pork adobo is the best..the way you prepared is perfect love it..👍😁
wooow you just cooked perfect adobo 👍🏻
Thank you Andy, so its true that you are listening to the request of your viewers. Hahaha 🇵🇭
Everybody loves when he's finished the dish, but I live for the moment when he pulls something out of the fridge with that "fuck yeah!" look on his face.
I'm Impressed that You guys are supporting Phillipines Dish/food
Well Done Andy🎉🎉
I've never heard of this dish ever in my life, but it looks like something I would love to eat every day
its a national dish in the philippines! 👍🏼❤️
I love his Acting
Every time he is suprised what his wife wants and luckily all the ingridients are in the fridge
So yummy... i feel starving while watchin you eating that adobo 😝
Thats the best cook ive ever seen simple dinner of ADOBO my favorite...MABUHAY!.
Thank you for making pork adobo on your short video. hope you you can also try Beef Kare kare and other filipino dishes.
Edi ikaw gumawa
Agree to Francis Ylarde.
@@albertjohncastro1081 😂😂😂😂 pinoy nga 😂😂
@@albertjohncastro1081 😳 PINOY NA PINOY
Thank you chef for not adding parsley like in that Uncle Roger video I almost fainted when I saw that lmao
He did put celery though
@@kageyama-kun1744 no he did not...
Pork adobo is literally AMAZING!!! Thanks for cooking adobo. Filipino's pride
You cook the authentic adobo great job.
Thank you chef and wifey for featuring Philippine's most popular dish🙂❤..proud Filipino here 🇵🇭🇵🇭❤
Adobo is from Spain dont own it
@@therock-cs7sp nope just nope ..
@@mirajanehancock...9058 ok Marijuana Hancock!
@@therock-cs7sp again nope as in really nope !
@@therock-cs7sp Lol adobo has been in the Philippines even before the Spaniards came. They just saw the way of cooking and decided to call it adobo. Do your research!
I was just about to request this.. Spicy version 🌶 🌶️🌶️
Thank youuuuuuuu 💗 💗 💗
This is one lit way of cooking adobo sir!!!
Highly appreciated that you followed the traditional pork adobo recipe. Thanks Chef Andy!
Andy a genius chef some dishes I've never heard he is talent prosonafied
Omg, that's my favorite version of adobo and your adobo is very authentic. Of all foreign content creators, yours is legit so far. I'm from the Philippines. 😍😇
It's not just an Adobo, it's That kind of dried adobo we love😭
Wow almost perfect. Thank you for loving our adobo.
Always amazing, Chef.
Would you be willing to make Svíčková? I've been thinking about it a lot, and how it was my favorite thing for my grandma and I to eat together.
To neumi
Filipinos: "Hmmm.. it seems our good friend have done a greatest way to summon us." 🇵🇭❤️🤗
this is by far the most accurate way of cooking adobo ive seen
Best pork adobo ever made by Foreigner! Very accurate and precise in each ingredient. I'm very proud of you Sir.
Thank you very much for featuring our national dish... Love your reaction to the dish!
This is one of the closest pork adobo video I watched online.
You earned my respect sir. 🙏
Nice... It's so good 😍😍😍
Just like how I cook adobo, thanks for keeping the dish authentic
That looks delicious! 👌
Wow thank U🇵🇭 Big hug from the Philippines 🇵🇭🇵🇭🇵🇭
no.1 favorite dish adobo in the philippines big wow....
You always amazed me chef Andy.
Mabuhay!!
Him: *added a huge amount of garlic on the dish*
Filipinos: *nods satisfied*
Glad to see some Filipino dishes in your vids 🖤🖤🖤
wow! Nice! I prepared and cooked same way like you did..
This the right traditional way! Omg! Im drooling right now!! ❤❤❤
As a Filipino, our heart melts everytime someone cook or loves adobo especially with katumbal (chili) salamaaaaaat ♥️🌶️💖😇
now that's interesting way of how you do it. cool technique ill try it for my self thank you im pinoy and been collecting styles on how others cook adobo and this one peek my interest cheers mate
Wow, that is an easy way to cook filipino pork Adobo. Yum.
😲 WOW... Pork adobo with a Class
Finally
I love y'all's reactions and the cooking is just🤩
Love your videos would love to see some Mexican inspired dishes like Mole or Chile Rellenos 😁
I think this is my new favorite channel
Probably the fire is a little bit strong.. lower down so that it will not burn Soo much during the caramelization process at the end.. 😍🥰
It looked almost burnt.
Looks sooooo good! Love that it’s almost dry! That’s how I cook mine, too (w/o sugar).
I'm from Philippines 🇵🇭 and I'm so happy that you like our Adobo 👍