There are as many ways to cook adobo as there are households in the Philippines. Every region has its own take on preparation. I like my adobo somewhat dry, but that's because I'm the weird guy in my family. Adding sake isn't in any adobo recipe that I know (I suspect that it serves a similar function as marinating in vinegar. I was a little concerned about the taste until you added the vinegar later on), but that's the great thing about the dish. You can make your own special adobo.
@@WhoareY0uuuuUUUUUUuuuuu there's nothing stupid about the initial comment, as he mention none of the recipes this person knows adds sake to the dish but he also mentioned that the great thing about it is that the recipe is flexible and can be made on own preference as long the basics are there.
my version is also marinated, and cooked in low fire until liquid ingredients are absorbed and the oil from the meat are extracted during the cooking process. But he definitely did a good job in making this version which im definitely going to try the next time i cook adobo
so happy you tried to cook adobo yourself and enjoyed it! as others may have already said, adobo may vary from each household but basic would be meat (usually pork or chicken - by the way, your meat choice is great cause pork with a little fat is the best 😉👍), garlic, soy sauce, vinegar, peppercorns and bay leaf. the fact that you added sugar makes it even more authentic! 😊 (it actually balances out the vinegar). most Filipino food might have vinegar in them since it prevents spoilage of food, being in a tropical country. so if you cook it, it can last about 2 days even without putting inside the refrigerator. then try frying your leftover adobo... it will be another kind of delight! 😊 by the way, your knife skills are superb! really, wow! and i hope you'd cook other dishes too. i personally recommend lumpiang shanghai, bicl express or maybe sinigang! they're relatively easy to cook 😉
Whatever cut of meat you use, you just need to take note that the pork needs a moderate amount of fat. So belly is pretty ideal but I'm not averse to use pork shoulder or ribs for pork adobo. My technique is to use about half or 3/4 of an entire garlic bud and fry it until it's brown enough and the oil has absorbed some of the garlic's flavor and then putting in the onions and then the pork. By this time, you'd have an increase in your oil because of the melted pork fat, add a little water after adding the soy sauce and vinegar and let it simmer and reduce it. The moisture would help with making the meat so tender and melt in your mouth. Try it with duck leg and it will be just as good, and some add sambal to make it spicier. I guarantee you that it will be good.
Best way to make ot is to marinate it using soy sauce and vinegar, add some chopped garlic and black pepper then let it sets overnight. The next day you set it to boil, the add some water.. afterwards take the liquid and set aside then stir fry the meat. After frying you put the liquid again and set it to boil until the sauce is almost dry...this is the aunthentic way of cooking adobo.
I'm Filipino and even though it's not traditional, I personally add some Chinese cooking wine during the sautéing stage myself to tenderize and add another layer of flavor. I feel so validated that you used sake for your video in a similar manner! Your adobo looks really delicious. I'm glad you enjoyed the dish! 😊
@@HiroFoodinJapan What makes adobo, adobo is the fact that you can add your own twist in it. As long as the core ingredients is in there then it's fine. Different parts of the Philippines have different ways to cook adobo. Your version is very valid!
Great thing about adobo is that it keeps very well in the refrigerator. Lasts forever :D Lazy way is just to dump everything in a pot, turn the stove on low, and let it go. As it cooks in its own fat, it caramelizes. Tastes even better after a couple of days in the fridge.
@@HiroFoodinJapan the longer Adobo stays in the fridge the better it taste... At most if you don't have a refrigerator Adobo can last for about 2 or 3 days, if refrigerated it'll last a week, and it will last for 6 months frozen. If you have left over Adobo and left over rice you can make Adobo rice.
@@animesenpai1163 The salt & vinegar preserves and marinates the cooked adobo well. In our household they always make our version a little too saltier (or more sour) than the average recipe to match with large rice eaters here so my problem is the marination process tends to make our abodo even more saltier than what I can handle the longer we store it in the fridge. Also your adobo rice suggestion is smart. In a local restaurant called Gerry's Grill, they make the best adobo rice that we usually order at least 2. It's so darn good we can eat it alone even without adding any of the main dish to it.
First time cooking an unfamiliar dish and being successful is like playing on a slot machine for the first time and hitting the jockpot. The bowls of rice has suddenly gone with the magical taste of the adobo.
There are so many ways to cook adobo here, every family has their own recipe. In my family alone, there are 4 - my grandma's, my mom's, and my two aunt's. My aunt adds boiled and chopped up liver to give the sauce more body. My mom adds coconut milk and chili. My other aunt adds processed cheese! And my grandma makes the most traditional one, she just adds boiled eggs and potatoes. Yours looked really legit. Great work!
The way you cook it is beautiful even if its your first time and your videos are so relaxing to watch. Next time marinate the meat overnight, it'll be much better. (add a little pork hock, it'll thicken the sauce more cause collagen.. same way they do with ramen).
The heart of Adobo is soy sauce and vinegar, arguably, just the vinegar because you can also make a white adobo, it's called like that since it doesn't have the soy sauce. Everything else is your own preference, you can create your own mix and twists. I personally like my Adobo on the sweeter side with a thick sauce, but I'll eat any kinds of Adobo anyway lol
This Japanese-style adobo looks really good. The heart of the adobo is the medley of the saltiness of the soy sauce with the sourness of the vinegar. _Sake_ is actually a good addition to remove some of the smell of the pork. But instead of adding sugar, you could add _mirin_ instead so that it can blend more easily with the sauce. One of the key ingredients that was missing was the boiled egg that usually go with adobo. And you can elevate it further by making it in the style of _ajitsuke tamago_ (ramen eggs) with a firm white but creamy yolk.
There's actually adobo recipes that doesn't use soy sauce but use salt or fish sauce instead. The common ingredients as far as I know is vinegar, garlic, black pepper, and bay leaf, then you can play around to what other ingredients you want to use.
@@MrEmrys24 I've never had white adobo, so the soy sauce version is what I'm familiar with. But it just goes to show that there isn't just "one recipe" for it. The essence of the dish is preserved in Hiro's recipe and that's what's most important.
@@HiroFoodinJapan Also, soy sauce in Japan is a little different from the soy sauce in the Philippines. Japanese soy sauce is sweeter and is good with sushi but Philippine's soy sauce is very salty that you can't dip your sushi in it or it'll overpower the flavor
As a Filipino myself I'd like to say WOW! that looked really delicious. As a side tip, if you have too much sauce left over from your Adobo, you can actually use that as dashi or flavoring for fried rice. You can also reduce the sauce and mix it with the rice for making Onigiri. I don't know the exact measurements since it depends on your recipe. But apparently the technique so that the Adobo is not too oily is to use just enough oil while also relying on the oil that comes out of the pork fat itself when cooking the dish. You can also caramelize the leftover sauce by adding more soy sauce, oyster sauce, sugar, and water and reducing that until it's syrupy.
There are many ways to cook Adobo, I even saw a book about it and it's called "101 Adobo Recipes". Your recipe will make I guess the 102nd and it looks delish!
Yes, adobo is a cooking technique. So once you grasp the basics you can substitute various meat or veggies into your dish. My personal favorite is inadobong kangkong (water spinach) stem.
After cooking, let it cool and store in the fridge ovenight. Heat it up and adobo is even more delicious when eaten the day after. Also, you can cook a large batch and it lasts a couple of days (in the fridge). Easy meal for the rest of the week.
Try marinating it first for atleast 2hrs prior to cooking or overnight. Soy sauce, garlic, pepper and sugar but not too much. Remove it from the marinade then sear in small amount of oil then add your marinade mixture. Then add a little vinegar but dont stir for atleast 3 minutes. Idk why but just dont. Haha. There's so many ways to cook adobo. Good job btw
I don't stir it too after putting vinegar. Make sure to put it while the adobo is boiling as well. The reason for that is so you will not have the raw taste of vinegar. It just feels off when there is a layer of sour flavor that didn't mix well with the dish when it's supposed to go well with it, right? Also, adobo shouldn't be sour. It's a balance of savory with a little bit of tangyness. Some likes to add sugar for sweetness, but not overpowering, to enhance the flavor. 😊 My preference is a spicy adobo with pork and chicken mixed.
I dont saute my adobo. I put all the ingredients in a pot except for the vinegar. let it cook until meat is tender and the sauce has reduced. Then put the vinegar, no stirring, let it simmer for a few minutes to let the vinegar cook. Then let the sauce reduce even further.
The only the sake and the oyster sauce are ingredients I don‘t put in my adobo. And I don‘t sauté anything. Just put all the ingredients together, bring to a boil and simmer for up to two hours to decrease the liquid. In any case, adobo will always taste good. It’s difficult to get this dish wrong. Glad you appreciate Filipino food!
As for someone who can cook adobo in a few different ways like me, you did a great job and the choice of meat which is the pork belly is perfect, the sake is also a good addition to the dish, I don't usually add oyster sauce, so maybe I'll try adding it to my adobo recipe haha, it looks good and I can smell it just by watching you guys haha
Thank you for appreciating Filipino food. Next time, you may try Lucky Me instant Pancit Canton (original flavor or Calamansi flavor). Otherwise, you also cook Bicol Express and Sinigang With pork or shrimp. Look forward to this.
I like the way you added sake on it, it kinda gives a little Japanese twist on it. I do the adobo the same way as you do it, adobo can be prepared in different depending on location. I sometimes add pineapple to it to make it sweeter. 😁
by the way, do be careful with the whole peppercorns. it might be spicy when eaten 😅 and the bay leaf may taste bitter. it's more to give the adobo aroma but not really meant to be eaten 😉
Adobo Ingredient without measurementz(atleast for my family) Pork(pick something with equal fat to meat ratio) Garlic(tons of it) Soy sauce(to your liking) Vinegar(to your liking) Bay leaf(optional) Bird's eye chili(siling labuyo, also optional) Boiled Egg(optional) Fired Potato(cubed, also optional)
hi, guys! I, defo. wanna try to cook more delicious dishes from PH! I am Polish and have many friends from PH. Last time I managed to cook my 1st adobo chicken, yummy! I also post it on my channel. I wonder how yous prepare your adobo? There are so many different ways to do it!
I usually put pineapple chunks in when I cook adobo instead of sugar and a lot of ginger too. If I'm up for it, I also put green chili for some spice. At times, I also add Sprite or carbonated drink that's light in color instead of sugar. Also, when paired with plain steamed rice, adding/mixing the adobo sauce with the rice is in itself is already tasty and can fill you up in a meal.
My mom uses pork belly, chicken and chicken liver! The liver really gives the dry sauce/oil meaty flavour ☺️ we call it Adobong tuyo or dried, the soy sauce and chicken juices is dried and sucked up by the crispy and caramelized meat.
Adding sake (alcohol) is more true to adobo's origin which is European from Spain . The Philippines being colonial adapted that dish . The name itself ADOBO means in Spanish STEW, with spices , WINE , vinegar as well as soy sauce(Chinese influence)added later , molasses for color and sweetness, all these ingredients have preservative properties. European stews always add an alcoholic component in their stews/adobo. So sake is spot on .
The addition of sake (or Shaoxing wine if you're Chinese) is a common/general technique (not practiced in Filipino cooking) to remove the funk (bad smell) when you're cooking protein such as fish, pork, chicken or beef. Of course you can use vinegar but not every dish calls for a vinegar. Sake and shaoxing wine is acid neutral so it makes perfect sense to use it for this purpose. You should try it.
Try adding 7-up soda or Sprite lemon soda instead of water when boiling it for 1 hour. Sounds weird but you must try it. I guarantee you the taste of it will improve by a ton it will add a sweet kick and the sauce will be thicker perfect with rice. You can thank me later. New subscriber here by the way. Love from Philippines ❤️
Next time. Try using sprite (lemon soda) as a substitute for sugar and water and cover it for an minute or hour while boiling to evaporate the liquid to the sauce. Personally the sugar/sweetness of the soda taste better. But that's only my opinion. And also adobo has 4 elements. Sourness, Saltiness, Sweetness and spice but this four should not overpowering with each other, it has to be balance, unlike in sinigang where the main highlight was the sourness. But Overall your pork adobo looks Oishi! Goodluck!
I really enjoy how adventurous you are in cooking dishes that you’ve never even tried before. Also, it is apparent that you have natural cooking instincts. I think I will try some of the Japanese touches you add to traditional Filipino recipes. Thank you for these fun videos!
reduce the sauce after an hour of cooking it with a lid, add sugar and if you like things spicy, add spicy flavoring. me personally i add vinegar with crushed labuyo(chilies)
You can tell if a adobo is good, when the you see fat is already separating from the sauce. I also love that you put garlic first before the onion, it's the filipino way. though i recommend you put more garlic next time, filipino are very generous on garlic specially on their adobo.
to improve the dish, marinate the pork in soy sauce, chopped garlic, brown sugar mixture overnight. dont throw away the marinate, cook the pork in its own marinate after sauteeing the garlic and pork. and then put water. after an hour of cooking, put the fire into medium to high heat, and reduce the sauce, you can taste and adjust to your liking, but reduce the sauce into more like heavier sauce.
Usually filipinos tend to exaggerate in gate keeping their tradition when another country does it wrong. It's very nice to see these comments that agree that adobo is a dish that can be cooked in your own preference as long as you don't lose the essencial ingredients. As a home cook, this is very well made. Sake is hard to find here and I really want to try your adobo style.
Thank you for watching! Check out another Filipino video 👉 (ruclips.net/video/rQONS1vD83E/видео.html)
Most Filipinos don't put onions.
you can also try bicol express its very popular in bicol
Let the sauce reduce after removing the meat. I guarantee it's gonna be even yummier!
Put more onions!
You have to marinate the pork first before cooking it next time. Then you cook the marinate with the pork as a sauce.
There are as many ways to cook adobo as there are households in the Philippines. Every region has its own take on preparation. I like my adobo somewhat dry, but that's because I'm the weird guy in my family. Adding sake isn't in any adobo recipe that I know (I suspect that it serves a similar function as marinating in vinegar. I was a little concerned about the taste until you added the vinegar later on), but that's the great thing about the dish. You can make your own special adobo.
You're right! No recipe says to add sake. It's my own take 😊 Thank you for watching and your comment!
Cheers to dry adobo!
Theres no problem adding sake to adobo . This people is s2pid
@@WhoareY0uuuuUUUUUUuuuuu there's nothing stupid about the initial comment, as he mention none of the recipes this person knows adds sake to the dish but he also mentioned that the great thing about it is that the recipe is flexible and can be made on own preference as long the basics are there.
Deconstruction cooking technique?🤔
my version is also marinated, and cooked in low fire until liquid ingredients are absorbed and the oil from the meat are extracted during the cooking process. But he definitely did a good job in making this version which im definitely going to try the next time i cook adobo
I'll try marinating pork next time!
We have the same manner of cooking!☺️
so happy you tried to cook adobo yourself and enjoyed it! as others may have already said, adobo may vary from each household but basic would be meat (usually pork or chicken - by the way, your meat choice is great cause pork with a little fat is the best 😉👍), garlic, soy sauce, vinegar, peppercorns and bay leaf. the fact that you added sugar makes it even more authentic! 😊 (it actually balances out the vinegar). most Filipino food might have vinegar in them since it prevents spoilage of food, being in a tropical country. so if you cook it, it can last about 2 days even without putting inside the refrigerator. then try frying your leftover adobo... it will be another kind of delight! 😊 by the way, your knife skills are superb! really, wow! and i hope you'd cook other dishes too. i personally recommend lumpiang shanghai, bicl express or maybe sinigang! they're relatively easy to cook 😉
Thank you for your comment! I want to try cooking lumpiang shanghai because it was delicious 😊
@@HiroFoodinJapan awesome!!! Looking forward to it! 😊
That lools so good.
You can try Bicol Express with Japanese touch. You'll gonna love it!
Whatever cut of meat you use, you just need to take note that the pork needs a moderate amount of fat. So belly is pretty ideal but I'm not averse to use pork shoulder or ribs for pork adobo. My technique is to use about half or 3/4 of an entire garlic bud and fry it until it's brown enough and the oil has absorbed some of the garlic's flavor and then putting in the onions and then the pork. By this time, you'd have an increase in your oil because of the melted pork fat, add a little water after adding the soy sauce and vinegar and let it simmer and reduce it. The moisture would help with making the meat so tender and melt in your mouth.
Try it with duck leg and it will be just as good, and some add sambal to make it spicier. I guarantee you that it will be good.
Thank you for the tips!
I will try your version
Best way to make ot is to marinate it using soy sauce and vinegar, add some chopped garlic and black pepper then let it sets overnight.
The next day you set it to boil, the add some water.. afterwards take the liquid and set aside then stir fry the meat. After frying you put the liquid again and set it to boil until the sauce is almost dry...this is the aunthentic way of cooking adobo.
Adobo definitely calls for a second bowl of rice! lol
Your version turned out really good! I will try my recipe with sake.
Absolutely! Hope you enjoy!
too much bay leaf will make it a little bitter.. but i think you did a great job. it looks so appetizing! 👍
Oh I didn't know! Thank you for watching! 😊
You cooked it right. Glad you liked it.
Next time you can cook a simple chicken soup called "Tinolang Manok".
Thank you! Sounds good!
You shld try the Lechon Paksiw.
I'm Filipino and even though it's not traditional, I personally add some Chinese cooking wine during the sautéing stage myself to tenderize and add another layer of flavor. I feel so validated that you used sake for your video in a similar manner!
Your adobo looks really delicious. I'm glad you enjoyed the dish! 😊
I I feel so validated too. Thank you!
@@HiroFoodinJapan You should add the vinegar too before u bring it to a boil,but ive got a question,was your pork frozen,why does it look so beautiful
@@jaegerists2172 i believe it is the way they cut it and the quality of pork in japan!
Dj Kalis Thanks for another technique on how to make the adobo more flavorful.❤🐶🇵🇭
@@HiroFoodinJapan What makes adobo, adobo is the fact that you can add your own twist in it. As long as the core ingredients is in there then it's fine. Different parts of the Philippines have different ways to cook adobo. Your version is very valid!
Great thing about adobo is that it keeps very well in the refrigerator. Lasts forever :D Lazy way is just to dump everything in a pot, turn the stove on low, and let it go. As it cooks in its own fat, it caramelizes. Tastes even better after a couple of days in the fridge.
I'll cook big batch next time!
@@HiroFoodinJapan the longer Adobo stays in the fridge the better it taste... At most if you don't have a refrigerator Adobo can last for about 2 or 3 days, if refrigerated it'll last a week, and it will last for 6 months frozen.
If you have left over Adobo and left over rice you can make Adobo rice.
@@animesenpai1163 The salt & vinegar preserves and marinates the cooked adobo well. In our household they always make our version a little too saltier (or more sour) than the average recipe to match with large rice eaters here so my problem is the marination process tends to make our abodo even more saltier than what I can handle the longer we store it in the fridge.
Also your adobo rice suggestion is smart. In a local restaurant called Gerry's Grill, they make the best adobo rice that we usually order at least 2. It's so darn good we can eat it alone even without adding any of the main dish to it.
First time cooking an unfamiliar dish and being successful is like playing on a slot machine for the first time and hitting the jockpot. The bowls of rice has suddenly gone with the magical taste of the adobo.
Haha! Adobo goes really well with rice!!
There are so many ways to cook adobo here, every family has their own recipe. In my family alone, there are 4 - my grandma's, my mom's, and my two aunt's. My aunt adds boiled and chopped up liver to give the sauce more body. My mom adds coconut milk and chili. My other aunt adds processed cheese! And my grandma makes the most traditional one, she just adds boiled eggs and potatoes.
Yours looked really legit. Great work!
Thank you so much!
The way you cook it is beautiful even if its your first time and your videos are so relaxing to watch.
Next time marinate the meat overnight, it'll be much better.
(add a little pork hock, it'll thicken the sauce more cause collagen.. same way they do with ramen).
Thank you so much for the compliment. I'll try marinating the meat next time! 😊
The heart of Adobo is soy sauce and vinegar, arguably, just the vinegar because you can also make a white adobo, it's called like that since it doesn't have the soy sauce. Everything else is your own preference, you can create your own mix and twists. I personally like my Adobo on the sweeter side with a thick sauce, but I'll eat any kinds of Adobo anyway lol
Haha. Want to try other kinds of Adobo too.
The original adobo was cooked with vinegar alone. Until the Chinese brought soy sauce to Philippines.
Hiro-san's adobo looks way better than mine, I'm a Filipino btw~
Thank you Ryu-san!!😊
This Japanese-style adobo looks really good. The heart of the adobo is the medley of the saltiness of the soy sauce with the sourness of the vinegar.
_Sake_ is actually a good addition to remove some of the smell of the pork. But instead of adding sugar, you could add _mirin_ instead so that it can blend more easily with the sauce.
One of the key ingredients that was missing was the boiled egg that usually go with adobo. And you can elevate it further by making it in the style of _ajitsuke tamago_ (ramen eggs) with a firm white but creamy yolk.
Yes I thought about adding mirin instead of sugar. I can imagine boiled eggs would be great!
There's actually adobo recipes that doesn't use soy sauce but use salt or fish sauce instead.
The common ingredients as far as I know is vinegar, garlic, black pepper, and bay leaf, then you can play around to what other ingredients you want to use.
@@MrEmrys24 I've never had white adobo, so the soy sauce version is what I'm familiar with. But it just goes to show that there isn't just "one recipe" for it.
The essence of the dish is preserved in Hiro's recipe and that's what's most important.
@@HiroFoodinJapan Also, soy sauce in Japan is a little different from the soy sauce in the Philippines. Japanese soy sauce is sweeter and is good with sushi but Philippine's soy sauce is very salty that you can't dip your sushi in it or it'll overpower the flavor
@@vincetan4358 sour soy sauce? I've never encountered any sour tasting soy sauce here in Philippines. Which brand? Datu Puti? Silver Swan? Marca Piña?
Try putting a little of the adobo sauce on the rice, it's heaven!
That would be heaven!!
Hmm yes, just imagining it and started craving. Adobo sauce is a must in rice.
@@HiroFoodinJapan then if theres leftover adobo and rice, you can make the infamous, holy, sacred, adobo rice
As a Filipino myself I'd like to say WOW! that looked really delicious. As a side tip, if you have too much sauce left over from your Adobo, you can actually use that as dashi or flavoring for fried rice. You can also reduce the sauce and mix it with the rice for making Onigiri. I don't know the exact measurements since it depends on your recipe. But apparently the technique so that the Adobo is not too oily is to use just enough oil while also relying on the oil that comes out of the pork fat itself when cooking the dish. You can also caramelize the leftover sauce by adding more soy sauce, oyster sauce, sugar, and water and reducing that until it's syrupy.
Thank you so much! Fried rice and Onigiri sound so delicious!
There are many ways to cook Adobo, I even saw a book about it and it's called "101 Adobo Recipes". Your recipe will make I guess the 102nd and it looks delish!
Thank you so much 😊
Yes, adobo is a cooking technique. So once you grasp the basics you can substitute various meat or veggies into your dish. My personal favorite is inadobong kangkong (water spinach) stem.
@@lilycha9398 One of my favorites, yumm!
You used a regional adobo dish, that is because you used sugar.
Try the traditional one with no sugar, it tastes good!
After cooking, let it cool and store in the fridge ovenight. Heat it up and adobo is even more delicious when eaten the day after. Also, you can cook a large batch and it lasts a couple of days (in the fridge). Easy meal for the rest of the week.
I'll cook a large batch next time! Thank you for the tips!
Our adobo can reach up to 3days and still more delicious 😁
oishi = masarap ( in Filipino language)
Even outside the fridge, adobo will last for a few days.
Yeah because of seasoning of adobo that why it last longer
It's pork and soy sauce, can't go wrong with that combo. But my mother is on a low salt diet now so I haven't had adobo in the house for a long time
How about using low sodium soy sauce? 😃
If you show this to a Filipino and don’t show how you cooked it, every Filipino would say this is Adobo. Good job! 😊
Yay! Thank you!
So you're basically saying that the way he cooked it isn't in the ways of the Adobo? lol
Maybe bot same procedure of cooking but i think it's same taste
@@MainRapperACEsahi I’m saying some Filipinos would bitch about him not preparing it correctly.
Now, fry those pork until the fat is crisp af then adobo them up.
Sounds great!
You can also try adding potatoes, or mushrooms, or fried tofu. 😋
Sounds delicious!
Here a dumb tip
Cook a huge portion of adobo and save the excess adobo, and adobo sauce. So you could make an addition to your fried rice
Fried rice with adobo sounds great! I'll make a huge portion next time!
I always set aside a portion of adobo, especially for my abodo fried rice! It's a meal on its own - delish!
Looks delicious 🤤 thank you for this recipe
It was really delicious 😋 Thank you for watching!
Try marinating it first for atleast 2hrs prior to cooking or overnight. Soy sauce, garlic, pepper and sugar but not too much. Remove it from the marinade then sear in small amount of oil then add your marinade mixture. Then add a little vinegar but dont stir for atleast 3 minutes. Idk why but just dont. Haha.
There's so many ways to cook adobo.
Good job btw
I'll try your recipe. Thank you for the tips!
I don't stir it too after putting vinegar. Make sure to put it while the adobo is boiling as well. The reason for that is so you will not have the raw taste of vinegar. It just feels off when there is a layer of sour flavor that didn't mix well with the dish when it's supposed to go well with it, right?
Also, adobo shouldn't be sour. It's a balance of savory with a little bit of tangyness. Some likes to add sugar for sweetness, but not overpowering, to enhance the flavor. 😊
My preference is a spicy adobo with pork and chicken mixed.
My mum said if u put the vinegar then u stir it, the vinegar will have a strong smell and taste.
I know that some would disagree BUT try it without onions, just garlic
At 2:47, I was worried that Hiro was going to have a meal without rice which he loves!!! 😆 But PHEW everything turned out okay, in the end LOL
I can't eat a meal without rice 🤣
Here in asia meal is not a meal without rice 😂😂
I dont saute my adobo. I put all the ingredients in a pot except for the vinegar. let it cook until meat is tender and the sauce has reduced. Then put the vinegar, no stirring, let it simmer for a few minutes to let the vinegar cook. Then let the sauce reduce even further.
The only the sake and the oyster sauce are ingredients I don‘t put in my adobo. And I don‘t sauté anything. Just put all the ingredients together, bring to a boil and simmer for up to two hours to decrease the liquid. In any case, adobo will always taste good. It’s difficult to get this dish wrong. Glad you appreciate Filipino food!
Thank you so much!
I eat a whole rice cooker worth of rice in one sitting because of adobo 😭🤣
I can relate 👍
As for someone who can cook adobo in a few different ways like me, you did a great job and the choice of meat which is the pork belly is perfect, the sake is also a good addition to the dish, I don't usually add oyster sauce, so maybe I'll try adding it to my adobo recipe haha, it looks good and I can smell it just by watching you guys haha
Haha! Thank you so much for your kind words!
Wow! That was so oishii (delicious)! You are very good at it. Domo arigatou, Hiro-san!
Arigatou, Joe The Simple-san!
Filipino's all-time favorite food.
Thank you for appreciating Filipino food.
Next time, you may try Lucky Me instant Pancit Canton (original flavor or Calamansi flavor). Otherwise, you also cook Bicol Express and Sinigang With pork or shrimp. Look forward to this.
Thank you for the request! Actually we just bought Lucky Me instant Pancit Canton! So I'll make a video about it😊
@@HiroFoodinJapan Great! I will watch out for it.
Have an amazingly weekend 🌞
I like the way you added sake on it, it kinda gives a little Japanese twist on it. I do the adobo the same way as you do it, adobo can be prepared in different depending on location. I sometimes add pineapple to it to make it sweeter. 😁
Thank you! Pineapple sounds great!
by the way, do be careful with the whole peppercorns. it might be spicy when eaten 😅 and the bay leaf may taste bitter. it's more to give the adobo aroma but not really meant to be eaten 😉
Good to know! We ate whole peppercorns 😂
@@HiroFoodinJapan oh no! 🥺 next time you may use cracked pepper instead. It will still give the flavor but it will be okay even if you get to eat it 😊
Adobo Ingredient without measurementz(atleast for my family)
Pork(pick something with equal fat to meat ratio)
Garlic(tons of it)
Soy sauce(to your liking)
Vinegar(to your liking)
Bay leaf(optional)
Bird's eye chili(siling labuyo, also optional)
Boiled Egg(optional)
Fired Potato(cubed, also optional)
I love the Japanese twist of adding sake to the recipe! Glad you liked adobo! Godbless you and your family. Much love from the Philippines!
Same to you! Thank you!
hi, guys! I, defo. wanna try to cook more delicious dishes from PH! I am Polish and have many friends from PH. Last time I managed to cook my 1st adobo chicken, yummy! I also post it on my channel. I wonder how yous prepare your adobo? There are so many different ways to do it!
I love adobo so much. I can eat adobo 3 times a day and I wouldn't get sick of it.
I can relate!
Adobo 😋🇵🇭
Thank you for watching!
I usually put pineapple chunks in when I cook adobo instead of sugar and a lot of ginger too. If I'm up for it, I also put green chili for some spice. At times, I also add Sprite or carbonated drink that's light in color instead of sugar. Also, when paired with plain steamed rice, adding/mixing the adobo sauce with the rice is in itself is already tasty and can fill you up in a meal.
Thank you for the tips!
If theres a filipino way of cooking japanese food...why not the japanese way cooking of filipino adobo...👌👌
Wow! Very impressive! Looks delicious!
Glad you liked it! It was really delicious. Thank you for watching! 😊🙏
Don't be shy guys. Japanese are one of the nicest people I have met. I have worked with Taisei and DNC guys. Arigato!
My mom uses pork belly, chicken and chicken liver! The liver really gives the dry sauce/oil meaty flavour ☺️ we call it Adobong tuyo or dried, the soy sauce and chicken juices is dried and sucked up by the crispy and caramelized meat.
I'll try using chicken liver next time! Thank you for the tip!
Adding sake (alcohol) is more true to adobo's origin which is European from Spain . The Philippines being colonial adapted that dish . The name itself ADOBO means in Spanish STEW, with spices , WINE , vinegar as well as soy sauce(Chinese influence)added later , molasses for color and sweetness, all these ingredients have preservative properties. European stews always add an alcoholic component in their stews/adobo. So sake is spot on .
I'm definitely gonna try this recipe!!
Thank you for watching! Hope you like it! 😊
Datu Puti Soy Sauce and vinegar :) Best sauce~
Woah you did a really great job! that's how I cook adobo too :OO
Thank you 😋
The addition of sake (or Shaoxing wine if you're Chinese) is a common/general technique (not practiced in Filipino cooking) to remove the funk (bad smell) when you're cooking protein such as fish, pork, chicken or beef. Of course you can use vinegar but not every dish calls for a vinegar. Sake and shaoxing wine is acid neutral so it makes perfect sense to use it for this purpose. You should try it.
Try adding 7-up soda or Sprite lemon soda instead of water when boiling it for 1 hour. Sounds weird but you must try it. I guarantee you the taste of it will improve by a ton it will add a sweet kick and the sauce will be thicker perfect with rice. You can thank me later. New subscriber here by the way. Love from Philippines ❤️
I'll try your recipe! Thank you for subbing and watching from the Philippines 😊
You should try fusion- Adobo sushi!!. We've tried it with chicken adobo wrapped in rice like sushi and dipped in its sauce. We loved it!!!
Yey! I am happy you cooked adobo and you liked it. More Filipino cooking please. My suggestion: Filipino style chicken curry
We really liked it! Thank you for your suggestion. Filipino style chicken curry sounds great 😊
wow your adobo looks delicious, in Cebu, we called that, Humba. Try adding salted beans next time, it will surely surely improve its taste. :)
the best part about adobo is you can use any cut and type of meat. chicken, pork, or beef, heck even fish 🤣
Will try chicken version next time!
Hi!! Hiro, I really enjoy your show especially when you're cooking Filipino food. your adobo looks yummy.
Omg that’s the best looking chicken adobo I’ve ever seen.. 🤤
Thank you so much!
I like your adobo style. I'll try it
Excellent and Delicious. As always great quality and time with all your vlogs.
Next time. Try using sprite (lemon soda) as a substitute for sugar and water and cover it for an minute or hour while boiling to evaporate the liquid to the sauce. Personally the sugar/sweetness of the soda taste better. But that's only my opinion. And also adobo has 4 elements. Sourness, Saltiness, Sweetness and spice but this four should not overpowering with each other, it has to be balance, unlike in sinigang where the main highlight was the sourness. But Overall your pork adobo looks Oishi! Goodluck!
Pls. Try to cook sopas.👍👍👍👍
Honestly. You cooked Adobo better than other Filipino Adobo. Great job 👏
Wow, thanks!
I really enjoy how adventurous you are in cooking dishes that you’ve never even tried before. Also, it is apparent that you have natural cooking instincts. I think I will try some of the Japanese touches you add to traditional Filipino recipes. Thank you for these fun videos!
reduce the sauce after an hour of cooking it with a lid, add sugar and if you like things spicy, add spicy flavoring. me personally i add vinegar with crushed labuyo(chilies)
I grew up eating adobo ( filipino american woman here). To my surprise, I made some last night and my boyfriend's boys ate it all.
try to cook bestik tagalog.similar to adobo difference more on onion and instead of vinegar ..calamansi juice will put ..
You can tell if a adobo is good, when the you see fat is already separating from the sauce. I also love that you put garlic first before the onion, it's the filipino way. though i recommend you put more garlic next time, filipino are very generous on garlic specially on their adobo.
to improve the dish, marinate the pork in soy sauce, chopped garlic, brown sugar mixture overnight. dont throw away the marinate, cook the pork in its own marinate after sauteeing the garlic and pork. and then put water. after an hour of cooking, put the fire into medium to high heat, and reduce the sauce, you can taste and adjust to your liking, but reduce the sauce into more like heavier sauce.
Don't forget to open the cover of cooking wear to release the acidity of the vinegar for at least 15 mins... Whilst cooking it
Every Filipino has their own take with their Adobo. Mine, I put a little bit of oyster sauce in the end 2 minutes before I turn off the stove.
Usually filipinos tend to exaggerate in gate keeping their tradition when another country does it wrong. It's very nice to see these comments that agree that adobo is a dish that can be cooked in your own preference as long as you don't lose the essencial ingredients. As a home cook, this is very well made. Sake is hard to find here and I really want to try your adobo style.
Try putting the sauce in the rice. Hmmmm. I’m drooling 🤤
A filipino watching in Rome Nice watching you cooking our typical food.
Thank you for trying adobo and kare-kare, please try vegetable dishes like ginataang kalabasa and sitaw or ginataang langka
Looks AMAZING!!! Pork belly is the best choice for adobo, the most flavorful cut because of the fats in it
I'm getting fascinated with this No-Face Food Channel.
When u cook adobo, don't forget to also eat the bay leaves,bcos why not?u spend money on it so u might as well
It's better if you try to show your face to see your actual reaction i think it would help a lot with your cooking vlogs.
Be careful not to mix the adobo right after u pour in the vinegar. Let it simmer for 3 mins before u mix it to avoid weird raw vinegar taste.
Thank you for trying and cooking filpino food were proud of you guys thank you.
Chicken Adobo or Pork Adobo.. Both are my favorites
Your wife became chubby if u always feed her delicious foods. 😍😍
Your wife is like Nezuko-chan but more adorable
My family puts the meat and rice all together and pour sauce all over 😍
Your adobo looks so good and the meat looks so soft and tender! The video makes me hungry 😄
Thats why adobo is Filipino authetic fav dish. Its love by all
belly and shoulder combo for me when cooking adobo :) umai!
We Filipinos prefer Pork Meat with the skin attached.
Looks good Hiro san
I'm Filipino, I like how you cokked your adobo...
Your adobo looks so yummilicious! Great job brother Hiro!