oh i love dried adobo very much! in my family's case, we discard the pork skin for chicaron and cook it until it's crispy, though we don't put any soy sauce in it. just vinegar we also crush some adobo to make adobo flakes
For adobo, it's essential to include vinegar as vinegar is the primary base of the dish, not soy sauce! I hope you get to try the soy sauce + vinegar soon it really is a unique flavor
True. I dont knw why people even filipino thing that soysauce is the primary base of adobo. The original adobo doesnt have soysauce. Its vinegar and salt. Then we have adobo sa dilaw vinegar salt/patis and tumeric/yellow ginger
This exactly. Its not adobo without the vinegar which our ancestors used to prolong the shelf life without fridge from way back. Adobo for me is better as it lasts longer, the sauce steeps into the protein making it softer and more flavorful.
yeah, I was so confused... adobo is vinegar + soy sauce then a dab of sugar but not soy sauce and sugar only... and if he wants that reduced he could have added water to the sauce.... but that's just my opinion
BBC, Rachel Ray, and the Food Network somehow managed to eff it up, which i think is a huge accomplishment. since we literally made thousands of recipes for adobo specifically so its practically impossible to mess up. but they still managed to... the rachel ray one made me feel like i was having a stroke (im in my 20s so wth god!?) while i could hear my ancestors crying...
It's called Adobong Tuyo = Dried Adobo. It's another variety of adobo usually better in pork than chicken. Chicken adobo is best with sauce. You can also add boiled egg to the adobo or potato. Depends on you.
Its my childhood dish when i was 4, It wasnt that bad but it was also not that good since my Lola and mama put a little too much soy sauce in it… I think Im 10 now 🤡
Speaking as a Filipino Adobo has so much variations in cooking that it almost doesn't matter if you slightly change the way you cook it. As long as the core ingredients (soy sauce, vinegar and meat) is there it can be called adobo. Some would even add their own twists like putting pineapple, cream etc. Yours looks so good actually and I do prefer thicker sauce.
@@grimoireweissfan6969 I looked it up, looks a lot like estufado and the descriptions said humba sweet. My grandmothers adobo wasn't sweet, it tastes like adobo, just with more sauce and a whole lot of anatto for that bright red.
As many have said in this comment sections there are so many original renditions of adobo that are pretty much widely accepted by the whole country. As long as you follow the main thing the recipe is for, which is to marinade your meat in soy or vinegar based marinade and then simmer till soft. You can add whatever you like so long it doesn't really change the recipe fully.
Sometimes my mom adds some potatoes or eggs in there and it’s bomb, plus it helps with countering the saltiness if you end up putting too much soy sauce. Bay leaves also help. ☺️
Same! My mom puts potatoes and they get SUPER salty when they soak up the soy . If you want the extra salty, have the potatoes. Then if you want to reduce the saltiness, have the eggs. the math is mathing. 😂
I'm a filipino and I actually love this variation where you boil it up until there's no sauce and it all caramelized on the meat. Also, I use that excess oil to flavor my rice, just coat your rice with enough oil and add salt. It's magical trust me.
How I get that perfect balance of tenderness umaminess, saltiness, sweetness and tanginess of my pork adobo. 1. Getting the onions and garlic semi-brown by sauteeing. 2. Dump in the pork and sautee also until brown. 3. I season with some soy sauce(for color), salt(for saltiness)and pepper. 4. Put some water in and pressure cook for 12 minutes. 5. Taste if the saltiness and color is good for your liking already, if youre not content, add more, then put some sugar or some pineapples or juice till desired sweetness. 6. Cook till almost all water evaporated and lastly, some vinegar for the tanginess. Note: don't mix after you put in the vinegar. Optional: chillies for spiciness. Enjoy. You're welcome. Note: I know there's countless variations and preparations with Adobo in our country. Depends on what region you're from, personal or family preference. But this variation or preparation has always been my favorite.
As Filipino, it matters less as we have many variations of cooking Adobo. We even add coconut water from coconuts that's grazed and squeezed. We even add slices of pineapple.
As a chef, it couldn't matter less, especially for Filipino food. Filipino food is one of the few cuisines where the recipe doesn't matter, but the cooking style and the ingredients do. So if its burnt or not, you've made authentic adobo
Unless you're my poor grandmother who relied on recipes and wound up using too much garlic. My brother and I didn't say anything and just tucked it up and ate it, despite it tasting like a metallic spoon. She at least tried and wanted to cook for us xD
Basically, as Filipinos, when we are cooking pork adobo. We include vinegar along with soy sauce, sugar, garlic, water, salt and bay leaf. You don't need to saute it with garlic and oil because it will fry it with his oil itself. You will need to wait until it dries and the oil comes out then you will see the magic🤘
Hello! As Filipinos, we used VINEGAR, SOY SAUCE & SUGAR MARINADE. I'm quite sure your ratio of 8/10 will be 10/10 if you add vinegar to soy sauce & sugar marinade...That's where the kick comes from. Thank you for featuring our National Dish🥰
vinegar, soy sauce, or sugar can be omitted from the dish depending on the recipe. some recipes omit soy sauce while having a healthy amount of vinegar, some recipes omit vinegar in favor of sugar and soy sauce, some recipes omit sugar in favor of vinegar and soy sauce. there are quite literally thousands of adobo recipes because every mom does it a little differently, some become prevalent but all of them are still correct. thats what makes adobo so special, such a simple & delicious dish but so many ways to go about it. greetings from makati :D
You forgot the vinegar. Once you add it, let it simmer in low heat for 10 minues to let it evaporate a bit, infusing the ingredients to the meat ( the soy sauce, vinegar, and sugar ) Usually, I add vinegar at 1/4 or 1/3 of the amount of soysauce that you added for the adobo.
As a Filipino, the original adobo is to put all the ingredients Vinegar, soy sauce, garlic, bay leaf, black peppercorn, and water in a pot and just left to simmer until tender (mixing it occasionally) and the sauce is thickened.
Whoa, no, the original didnt even have adobo, and the modern version still asks for you to marinade the meat in soy sauce, then afterwards it asks for the garlic to be sauteed, then you sautee the meat, then you pour in the marinade and let it simmer in the soy sauce to absorb the brown color. After the meat gets soft, you add vinegar and, if you want adobo with lots of sauce, water, or if you want it dried up, you simmer until it thickens.
You did not failed, in Philippines we have different atyles of cooking adobo my mom make adobo like you did so you did a great job and i bet that it is very delicious
As said on the comment section, this is NOT a failed ADOBO. We Filipinos have different versions of Adobo in every household. In our household, we cook adobo with No sugar or onions, we only cook it with 6 ingredients (Silverswan lauriat soy sauce, Cane vinegar, garlic, bay leaf, peppercorn, water & meat, can be chicken, pork, chicken feet, chicken gizzards and liver etc.) That's it, since our family is not into sweet. So If it's delicious and you enjoyed it, keep that recipe with you and you call that your version of Adobo. Whoever says that your Filipino Adobo is wrong with their standard, is probably not a Filipino or a Filipino who lived and grew up here in the Philippines.
it's true that he failed ADOBO.. a real filipino should be aware that having no vinegar on adobo isn't adobo anymore.. he made something else which is asado
@@eMilio_aguinaldoTrue. Alterations on even one ingredient will change it into a different dish. Seems he made asado or estofado. Looks delicious though. Sticking with the basics is a must for filipino food.
For me the best adobo is a balanced taste of soy sauce and vinegar. If its salty and sweet it might fall into a different filipino dish called humba if I'm not mistaken 😊
Humba first has to be rendered of it's fat, then slowly simmered until it's tender. It has ketchup and banana blossoms as well and is very sweet compared to adobo. Sorry for being contrary😅
Vinegar is one the prevalent ingredients in adobo. The reason you adobo meat, is because it to make the dish last longer. Back in the days when refridgeration wasnt invented yet, they use vinegar to preserve foods and dishes.
you can never go wrong with adobo as long as you have the fundamentals ( the never changing basic ingredients ) down, as long as you got that you can go any route you want to
That's the thing about Filipino Cuisine, it's hard to mess it up and even if you did, it's easy to fix. The only times you can only mess up big time is when you mix something that doesn't belong to the dish (like putting tamarind on adobo)
just a note, there are many ways of cooking adobo. some with sauce, some, like what you cooked, is dry, as we say it. You can also cook adobo like it's not crispy or burnt. It's the basic ingredients i.e. the souy sauce, vinegar, garlic, bay leaves, and pepper corn that make it an adobo. By the way, I'm Filipino who loves cooking.
You can make adobo the way you want. We used to make watery adobo to make the food "extended". Growing up poor the adobo sauce and rice is enough for one meal so we make it watery for the extra sauce on rice.
Adobo usually has a salty and sour marinade (soy sauce and vinegar). The sweetness is an option. Actually, I would suggest using sprite or 7-up for sweetness (if you want that) instead of sugar.
as an actual filipino my tip is to add potatoes to your adobo to add a moe sour and sweet flavor in your dish if you are making pork adobo trust me if you eat the potato with rice it's going to be good
@@miaya3898Yes, it is unnecessary but adding boiled eggs and potatoes makes the adobo better. My Hispanic boyfriend loves that version so much and also the dried adobo. Filipino here.
Next time use a teaspoon of cornstarch to make a cornstarch slurry. Then pour into the sauce while slowly stirring. If it's any problems add a few drops of water to correct the thickness.
it brings me back in time everytime I cook adobo for my grandma's lunch cuz she'll attend the sunday viewing at church. I add calamansi along with the vinegar, with little sugar (she likes sweet stuffs). Good times when you just do something without someone asking you to do it for 'em.
nope its not burnt. the caramilzed sugar just darkens pretty quick. it doesn't mean it's burnt.. to Filipinos at least. the dark rich caramel goodness mixed with the saltiness of the soy sauce and richness of the pork, all balanced out by the clean taste of rice. it is heaven in your mouth. best thing is, any filipino can afford adobo. seriously underrated cousine
Base on history when we were under Spanish colonial rule adobo is used to prolong the shelf life of meat and the key ingredient is vinegar there is no definite place where in the Philippines but that is the history behind it, there are a lot of versions of it but the key ingredient is vinegar
Try sinigang, it’s pretty much gods work. Sinigang is a soup(usually with pork) and rice. If chicken is used, it’s usually a bit more salty and sour. And the veggies used to flavor the soup are also edible and delicious :)
as a Filipino, that's my kind of Adobo. you did a great job but could be greater if you put vinegar as it is essential for Adobo. oh, btw, if you include fermented black beans, we call it "Humba".
Dunno where you got your recipe but adobo is traditionally made with vinegar. In fact ALL adobo recipes have vinegar. Filipino adobos anyway, we got the name from the Spanish who called it that because we didn't originally have a name for it. OG adobo has pork, garlic, salt, vinegar, whole peppercorns, and bay leaves. That's it. Combine all ingredients in a pot and simmer for an hour or so and you have pre-colonial adobo or the stuff that we made prior to the arrival of the Spanish. It's supposed to be tasty and a little tangy, and it's supposed to keep well at room temp and will in fact taste better the next morning. But we have had variations with specifically Chinese soy sauce. Not any other nationality of soy sauce but it has to be Filipino or Chinese made soy sauce. These are the ones with the specific flavor profile of darker adobos. Alternatives to salt is fish sauce or patis - look it up, it smells like garum or fermented fish but it's concentrated umami and salt. Add ons to the base dish include Batangas' adobong dilaw which has anatto and turmeric and onions, you have coconut milk and chilis for the Bicol folk, and those with rendered fat and crisped up pork pieces from the Visayas regions. Mindanao i don't recall having an indigenous adobo variant because pork=harram. The ones with sugar are made by Tagalogs or Marikeños (but the Marikina folk actually can make good food).
instead of sugar, I would recommend trying pineapple juice (or even crushed pineapples in juice), it tenderizes the pork and provides the sweetness for your dish. Also, generally the recipe is vinegar + soy sauce, bay leaves, black peppercorns, and garlic, but there's a lot of variations of it, so don't be afraid to mess around with it.
its not burnt. dont worry. we have different versions of adobo. this is one version, the dried version wherein you will dry up the sauce until the pork is being cooked in its own oil
If you want to improve your recipe, here's a common recipe that we use coming from a Filipino: Prepare: pork belly, soy sauce, vinegar, peppercorns, star anis (or any aromatic you have) and potatoes. (optional) Step 1 - boil the pork in steaming hot water for around 20 minutes for tender meat. Step 2 - crush and sauté the garlic in oil and once you're done boiling the meat, sear the meat on a pot with 1/2 cup of water (or eyeball it idrc). Step 3 - pour in 2 and a half cup soy sauce, vinegar, and a little bit of peppercorns, and any aromatic you have along with the meat and add 2 and a half cups of water with the potatoes. Step 4 - leave it to boil. Step 5 - serve and enjoy. Hope this helped!
nooooooo it;s not a fail!! your version and how you cooked it is the besttt , i always wanted the dry adobo but i cannot make it without burning it! now i know what i should do! you should do a cooking show!
Add vinegar, traditionally, adobo has vinegar and no soy sauce, there's this adobo called "adobong puti" or white adobo, that's how adobo was traditionally made, since adobo was part of the military food, they used vinegar to preserve food
When the marinade has a hard time thickening my parents usually resort to mixing in a cornstarch slurry. Maybe try that next time. On the bright side I’m pretty sure there’s a variation of adobo in the Philippines that’s like the one you made here.
You can make it however you want, Not thick, Thick and Very thick. What you made there was you put all the flavour inside the pork and oil was left which is a style too. If you want it thick then add corn starch
The original adobo has no sugar. In the old times when refrigerator is not invented yet, early Filipinos found a way to preserve meat and that is by cooking the meat in vinegar, spices, salt or soy sauce. It can last for days or even weeks in the fridge. You'll just have to reheat before consuming it. Now, there are many different versions of adobo depending on the province. I can assure you that adobo with sugar is only for babies. 😁✌🏻
As a Filipino I’m pretty sure adobo doesn’t need to be glossy and thick as there are so much variations
Same (also as a fellow filipino)
Me too (as a fellow filipino
Same (as a fellow Filipino)
Same (i'm not filipino)
same (but have Filipino family)
That's not burned, it's now dried Adobo, a style of Adobo common in Pampanga. You did great!
True po yan
*variant
@@JuanPressPH both work
oh i love dried adobo very much!
in my family's case, we discard the pork skin for chicaron and cook it until it's crispy, though we don't put any soy sauce in it. just vinegar
we also crush some adobo to make adobo flakes
U mean common in everywhere in da philippines
This "burnt" style is a variant of Adobo that the northern part of the Philippines enjoys. My grandma used to cook dry adobo like this.
As a Filipino, don't worry kuya you nailed the adobo ☺️
For adobo, it's essential to include vinegar as vinegar is the primary base of the dish, not soy sauce! I hope you get to try the soy sauce + vinegar soon it really is a unique flavor
True. I dont knw why people even filipino thing that soysauce is the primary base of adobo. The original adobo doesnt have soysauce. Its vinegar and salt. Then we have adobo sa dilaw vinegar salt/patis and tumeric/yellow ginger
@@saintielrivera6629 yeah! FEATR did a short documentary on this and its very fascinating!
This exactly. Its not adobo without the vinegar which our ancestors used to prolong the shelf life without fridge from way back. Adobo for me is better as it lasts longer, the sauce steeps into the protein making it softer and more flavorful.
yeah, I was so confused... adobo is vinegar + soy sauce then a dab of sugar but not soy sauce and sugar only... and if he wants that reduced he could have added water to the sauce.... but that's just my opinion
@@justgladiolus248 there was water and vinegar
the beauty of filipino food is you can never fail. it just becomes a different version or style which is what filipino food is all about
Except the bbc and rachel ray still managed to fail
But have you tried adobong galunggong
@@hanslidlwagen4115 ur ryt unclehandslidlwagen4415.
BBC, Rachel Ray, and the Food Network somehow managed to eff it up, which i think is a huge accomplishment. since we literally made thousands of recipes for adobo specifically so its practically impossible to mess up. but they still managed to... the rachel ray one made me feel like i was having a stroke (im in my 20s so wth god!?) while i could hear my ancestors crying...
any food can have different versions, it isn't that special unless you're talking about it having way more versions than most other foods.
As a Filipino myself, I've cooked adobo many times in a hundred different ways. It is almost impossible to fail with this dish.
It's called Adobong Tuyo = Dried Adobo. It's another variety of adobo usually better in pork than chicken. Chicken adobo is best with sauce. You can also add boiled egg to the adobo or potato. Depends on you.
Ya, my dad makes it like that, but in a different way. Also, for the chicken, my dad likes it spicy. He adds jalapeños some times😊
You can never fail at filipino dish.. It is "cook with whatever you have"
True, sometimes we even leave out onion or garlic if we don't have either
@@welljhon6267 dude if u somehow failed cooking filipino food especially adobo thats just crazy
@@ronelvictorbaracael4379 yeah I saw it in uncle Roger video
true for me I don't usually add sugar
@@Ro-in1sf I only put sugar when I made it too sour or salty, hby?
As a Filipino, I liked this version where it is almost burnt. The caramelized flavor is such amazing
same this version actually looks really good. i hate soupy adobo
It melts in your mouth 🤤
Ahh, you make me wanna try that version(I usually do a saltier, simpler one so it lasts at least three days)
@@jayzenstyle my mom also does that but i like my adobo more of this version that he created
Average filipino comment (NPC): As A FiLIPiNo........
Your 'burnt' adobo is literally one of the best adobo's out there. The sauce literally sticks to the meat, and it makes it more savoury and flavorful
Adobo actually has many variations like dry,thick,even watery and in some parts of the Philippines they put coconut milk as their way of cooking adobo
As a filipino it doesnt look bad
but it doesn't look good
@@wave2earth13 kinda middleish yeah
Edit: but for a first that is good
Its my childhood dish when i was 4, It wasnt that bad but it was also not that good since my Lola and mama put a little too much soy sauce in it… I think
Im 10 now 🤡
@@wave2earth13 It's just adobong tuyo with some really nice caramelized edges.
@@Apple_Apporu lol
Rich is so underrated. Him and that Richstand dude
i hate the fact that you can only buy a box of instant rice on american markets, so annoying
Brokestand
Yeah, let's be a Rich, poor is overrated anyway
S
@@lilyaholmes109ong
That’s not burnt, that’s my favorite kind of Adobo. You did great with this
Mukang masarap ah❤
Nakakatakam hehe✌️
Speaking as a Filipino Adobo has so much variations in cooking that it almost doesn't matter if you slightly change the way you cook it. As long as the core ingredients (soy sauce, vinegar and meat) is there it can be called adobo. Some would even add their own twists like putting pineapple, cream etc. Yours looks so good actually and I do prefer thicker sauce.
how about kwek kwek lol
Yup. So many varieties but one thing all those varietes in common is the vinegar. Vinegar is the most essential ingredient of filipino adobo.
Try using coconut vinegar like the brand Datu Puti and you’ll definitely taste the difference.
Soy sauce isn't essential to Adobo. Vinegar is! :)
I would also say a core ingredient is a bay leaf
you actually cooked my most favorite version of filipino adobo --- dried adobo.
My favorite Adobo is the kind that has a stew/sauce, one where my grandma would take some of the oil away so that the sauce isn't so fatty.
Is your grandma from somewhere in Visayas perhaps? It sounds like humba
@@grimoireweissfan6969 Yep, I've never had any adobo that's similar to hers anywhere else.
@@grimoireweissfan6969 Yep, I've never had any adobo that's similar to hers anywhere else.
@@winterwolf211 Yeah it might be humba, and now I'm craving it haha
@@grimoireweissfan6969 I looked it up, looks a lot like estufado and the descriptions said humba sweet. My grandmothers adobo wasn't sweet, it tastes like adobo, just with more sauce and a whole lot of anatto for that bright red.
As many have said in this comment sections there are so many original renditions of adobo that are pretty much widely accepted by the whole country. As long as you follow the main thing the recipe is for, which is to marinade your meat in soy or vinegar based marinade and then simmer till soft. You can add whatever you like so long it doesn't really change the recipe fully.
Sometimes my mom adds some potatoes or eggs in there and it’s bomb, plus it helps with countering the saltiness if you end up putting too much soy sauce. Bay leaves also help. ☺️
Same! My mom puts potatoes and they get SUPER salty when they soak up the soy . If you want the extra salty, have the potatoes. Then if you want to reduce the saltiness, have the eggs. the math is mathing. 😂
chicken adobo with hard-boiled eggs is a killer! yummy
YES! I also sometimes eat mine with cold ripe mango or pan fried bananas 😋😋😋
MMMMM DELICIOUSS
@@emannoelcanada6294 so if I made a Chicken Adobo and put some hard boiled eggs does that mean I made a Filipino style Oyakudon? 😂😂😂😂
I'm a filipino and I actually love this variation where you boil it up until there's no sauce and it all caramelized on the meat. Also, I use that excess oil to flavor my rice, just coat your rice with enough oil and add salt. It's magical trust me.
True now im hungry for some adobo
How I get that perfect balance of tenderness umaminess, saltiness, sweetness and tanginess of my pork adobo. 1. Getting the onions and garlic semi-brown by sauteeing. 2. Dump in the pork and sautee also until brown. 3. I season with some soy sauce(for color), salt(for saltiness)and pepper. 4. Put some water in and pressure cook for 12 minutes. 5. Taste if the saltiness and color is good for your liking already, if youre not content, add more, then put some sugar or some pineapples or juice till desired sweetness. 6. Cook till almost all water evaporated and lastly, some vinegar for the tanginess. Note: don't mix after you put in the vinegar. Optional: chillies for spiciness. Enjoy. You're welcome.
Note: I know there's countless variations and preparations with Adobo in our country. Depends on what region you're from, personal or family preference. But this variation or preparation has always been my favorite.
I love it when people try pork adobo and chicken adobo. Puts a smile to me face.
As Filipino, it matters less as we have many variations of cooking Adobo. We even add coconut water from coconuts that's grazed and squeezed. We even add slices of pineapple.
As a chef, it couldn't matter less, especially for Filipino food. Filipino food is one of the few cuisines where the recipe doesn't matter, but the cooking style and the ingredients do. So if its burnt or not, you've made authentic adobo
The best adobo has condense milk, honey, and peanut butter. Anything with soy sauce is adobo.
@@eduardochavacano im sorry but no
@@eduardochavacanoyou're not filipino with that recipe 😂
@@eduardochavacanothis is so true i eat that everyday
The thing is, Adobo's base is vinegar and not soy sauce.
You did amazing! It's a variation of adobo where you will cook it until the sauce dry up, making it more flavourful and gives you the umami taste.
You can never go wrong with adobo it's either you make it right or you discovered a new way to cook it❤
Unless you're my poor grandmother who relied on recipes and wound up using too much garlic. My brother and I didn't say anything and just tucked it up and ate it, despite it tasting like a metallic spoon. She at least tried and wanted to cook for us xD
Basically, as Filipinos, when we are cooking pork adobo. We include vinegar along with soy sauce, sugar, garlic, water, salt and bay leaf. You don't need to saute it with garlic and oil because it will fry it with his oil itself.
You will need to wait until it dries and the oil comes out then you will see the magic🤘
8/10 no bay leaf & vinegar
True
Version niya yan gumawa ka ng sarili mo
May suka na nilagay pinanood mo ba haha kaso mukhang apple cider vinegar yung nilagay niya since medyo yellowish yung suka
Hello! As Filipinos, we used VINEGAR, SOY SAUCE & SUGAR MARINADE. I'm quite sure your ratio of 8/10 will be 10/10 if you add vinegar to soy sauce & sugar marinade...That's where the kick comes from. Thank you for featuring our National Dish🥰
Sugar is optional.
vinegar, soy sauce, or sugar can be omitted from the dish depending on the recipe. some recipes omit soy sauce while having a healthy amount of vinegar, some recipes omit vinegar in favor of sugar and soy sauce, some recipes omit sugar in favor of vinegar and soy sauce. there are quite literally thousands of adobo recipes because every mom does it a little differently, some become prevalent but all of them are still correct. thats what makes adobo so special, such a simple & delicious dish but so many ways to go about it.
greetings from makati :D
No need for sugar. Di masarap pag may sugar. Tamang ratio Ng soy and vinegar lang. And yong brand Ng soy sauce na Hindi sobrang alat
No sugar. Suka, toyo, bawang paminta Laurel lang
Kpag may asukal patay ako sa tatay at nanay ko kpag nilagyan ko ang adobo. Lalo na ang tatay ko
You forgot the vinegar.
Once you add it, let it simmer in low heat for 10 minues to let it evaporate a bit, infusing the ingredients to the meat ( the soy sauce, vinegar, and sugar )
Usually, I add vinegar at 1/4 or 1/3 of the amount of soysauce that you added for the adobo.
whoah - its your first time cooking that Filipino dry or saucy adobo - THAT STILL LOOOOOOOOKS GOOOODD!!
Adobo is one of my favorite Filipino food..and ilove the taste
As a Filipino, the original adobo is to put all the ingredients Vinegar, soy sauce, garlic, bay leaf, black peppercorn, and water in a pot and just left to simmer until tender (mixing it occasionally) and the sauce is thickened.
Whoa, no, the original didnt even have adobo, and the modern version still asks for you to marinade the meat in soy sauce, then afterwards it asks for the garlic to be sauteed, then you sautee the meat, then you pour in the marinade and let it simmer in the soy sauce to absorb the brown color. After the meat gets soft, you add vinegar and, if you want adobo with lots of sauce, water, or if you want it dried up, you simmer until it thickens.
UP
fun fact: adobo does not spoil as fast as other dishesdue to the vinegar in the dish so it sa good and really common traveling dish.
It's a bit toasted, but not burnt. A lot of Filipinos prefer it that way as well❤❤
as a fellow filipino i approve this.
you can never fail in cooking filipino food.
unless if you try to cook stewed cow innards from diffun
@@auhsojacosta8078 ooooff. gonna agree with you to that though if your really follow the steps from preping to cooking, should be no problem.
NOOO! You did not fxck up! That style of Adobo is my favorite to cook. Good job! ❤
You did not failed, in Philippines we have different atyles of cooking adobo my mom make adobo like you did so you did a great job and i bet that it is very delicious
ngl that's how my uncles cook pork adobo. Tastes a little burnt but its good.
But nothing beats mom's❤🇵🇭💪
As a Filipino, I’m glad you liked our food! Salamat sa pagmamahal!❤
I remembered when we had a Christmas trip, we brought dried humba and the one with sauce. Either way, your version is still great.
There are many variations of adobo because Filipino are very creative. Most of it are deliscious and yummy.
As said on the comment section, this is NOT a failed ADOBO. We Filipinos have different versions of Adobo in every household. In our household, we cook adobo with No sugar or onions, we only cook it with 6 ingredients (Silverswan lauriat soy sauce, Cane vinegar, garlic, bay leaf, peppercorn, water & meat, can be chicken, pork, chicken feet, chicken gizzards and liver etc.) That's it, since our family is not into sweet.
So If it's delicious and you enjoyed it, keep that recipe with you and you call that your version of Adobo. Whoever says that your Filipino Adobo is wrong with their standard, is probably not a Filipino or a Filipino who lived and grew up here in the Philippines.
it's true that he failed ADOBO.. a real filipino should be aware that having no vinegar on adobo isn't adobo anymore.. he made something else which is asado
@@eMilio_aguinaldoTrue. Alterations on even one ingredient will change it into a different dish. Seems he made asado or estofado. Looks delicious though. Sticking with the basics is a must for filipino food.
For me the best adobo is a balanced taste of soy sauce and vinegar. If its salty and sweet it might fall into a different filipino dish called humba if I'm not mistaken 😊
True hehe
Humba first has to be rendered of it's fat, then slowly simmered until it's tender. It has ketchup and banana blossoms as well and is very sweet compared to adobo. Sorry for being contrary😅
Vinegar is one the prevalent ingredients in adobo. The reason you adobo meat, is because it to make the dish last longer. Back in the days when refridgeration wasnt invented yet, they use vinegar to preserve foods and dishes.
you can never go wrong with adobo as long as you have the fundamentals ( the never changing basic ingredients ) down, as long as you got that you can go any route you want to
You can't really reduce something with a lid on... The steam will keep collecting on lid and dripping back in to sauce
That's the thing about Filipino Cuisine, it's hard to mess it up and even if you did, it's easy to fix. The only times you can only mess up big time is when you mix something that doesn't belong to the dish (like putting tamarind on adobo)
but he didn't put vinegar, it's basically just a soy sauce based stew like asado.
just a note, there are many ways of cooking adobo. some with sauce, some, like what you cooked, is dry, as we say it. You can also cook adobo like it's not crispy or burnt. It's the basic ingredients i.e. the souy sauce, vinegar, garlic, bay leaves, and pepper corn that make it an adobo. By the way, I'm Filipino who loves cooking.
You can make adobo the way you want. We used to make watery adobo to make the food "extended". Growing up poor the adobo sauce and rice is enough for one meal so we make it watery for the extra sauce on rice.
Adobo usually has a salty and sour marinade (soy sauce and vinegar). The sweetness is an option. Actually, I would suggest using sprite or 7-up for sweetness (if you want that) instead of sugar.
Both cola drinks also helps tenderize the meat faster.
@@algrand52Yes, I think cola is better with pork, and 7 up or Sprite is better with chicken. just my preference :)
as an actual filipino
my tip is to add potatoes to your adobo to add a moe sour and sweet flavor in your dish if you are making pork adobo trust me if you eat the potato with rice it's going to be good
also a filipino here, ive tried it like that and it is phenomenal
nope. potatoes on adobo is unnecessary
@@miaya3898Yes, it is unnecessary but adding boiled eggs and potatoes makes the adobo better. My Hispanic boyfriend loves that version so much and also the dried adobo. Filipino here.
Next time use a teaspoon of cornstarch to make a cornstarch slurry. Then pour into the sauce while slowly stirring. If it's any problems add a few drops of water to correct the thickness.
That "burnt" variant of adobo is the best, that's my favorite
As a Filipino in my opinion this is food that I would die for.
it brings me back in time everytime I cook adobo for my grandma's lunch cuz she'll attend the sunday viewing at church. I add calamansi along with the vinegar, with little sugar (she likes sweet stuffs).
Good times when you just do something without someone asking you to do it for 'em.
That's 10/10! We love it dried the way you cooked. That's not burnt 😁
nobody fails making adobo...you nailed it..own it
That looks good bro. You can call this your recipe because each household has its own here in the Philippines. Don't worry about it too much.
nope its not burnt. the caramilzed sugar just darkens pretty quick. it doesn't mean it's burnt.. to Filipinos at least. the dark rich caramel goodness mixed with the saltiness of the soy sauce and richness of the pork, all balanced out by the clean taste of rice. it is heaven in your mouth. best thing is, any filipino can afford adobo. seriously underrated cousine
its a dried/toast version of the adobo. we have that too bc some pinoys want it abit more toasted aroma
dried adobo is one of my favorite version of adobo. Its heavenly!!!
Bro as an Asian I can slightly approve u just burnt the hell out of it to much and didn’t add the onions
Well the burnt came from that too much sugar he added. I preferred my adobo to put no sugar at all, am I the only one?
@@SuperEcho true
There’s usually no onions in adobo
@@Mk_n00b nope
@@Mk_n00b Nope but there is a rendition where it's only vinegar
every filipino home has different types of adobos so as a filipino i approve🙂👍🏿
Base on history when we were under Spanish colonial rule adobo is used to prolong the shelf life of meat and the key ingredient is vinegar there is no definite place where in the Philippines but that is the history behind it, there are a lot of versions of it but the key ingredient is vinegar
As a filipino who cooks adobo, i can asure you that cooking adobo is versatile :)
Real chef: 🥘
Social media chef:✨🍱🍛🍲✨
what does this mean
@@gcludivese830 grooming foods
adobong tuyo. my favorite kind of adobo
As a Filipino the appearance of your pork adobo makes me want to eat it rn. I mean it looks like it's a mix of pork tocino and adobo 😊
You accidentally did the “bisaya” style dry pork adobo. Perfectly. Congrats! This is my favourite type of Adobo.
as a Filipino, that's actually the best way to cook adobo. adobong tuyo! ♥️
Try sinigang, it’s pretty much gods work. Sinigang is a soup(usually with pork) and rice. If chicken is used, it’s usually a bit more salty and sour. And the veggies used to flavor the soup are also edible and delicious :)
No such thing as chicken sinigang.
@@eduardochavacano my great grandma(lola lola) cooks it. it does exist.
@@eduardochavacanoso, fish sinigang doesn't exist?
@@eduardochavacanochicken sinigang is good
These are my favorite filipino sinigang
Pork sinigang
Chicken sinigang
Fish sinigang
as a Filipino, that's my kind of Adobo. you did a great job but could be greater if you put vinegar as it is essential for Adobo. oh, btw, if you include fermented black beans, we call it "Humba".
Dunno where you got your recipe but adobo is traditionally made with vinegar. In fact ALL adobo recipes have vinegar. Filipino adobos anyway, we got the name from the Spanish who called it that because we didn't originally have a name for it.
OG adobo has pork, garlic, salt, vinegar, whole peppercorns, and bay leaves. That's it. Combine all ingredients in a pot and simmer for an hour or so and you have pre-colonial adobo or the stuff that we made prior to the arrival of the Spanish. It's supposed to be tasty and a little tangy, and it's supposed to keep well at room temp and will in fact taste better the next morning.
But we have had variations with specifically Chinese soy sauce. Not any other nationality of soy sauce but it has to be Filipino or Chinese made soy sauce. These are the ones with the specific flavor profile of darker adobos.
Alternatives to salt is fish sauce or patis - look it up, it smells like garum or fermented fish but it's concentrated umami and salt.
Add ons to the base dish include Batangas' adobong dilaw which has anatto and turmeric and onions, you have coconut milk and chilis for the Bicol folk, and those with rendered fat and crisped up pork pieces from the Visayas regions. Mindanao i don't recall having an indigenous adobo variant because pork=harram.
The ones with sugar are made by Tagalogs or Marikeños (but the Marikina folk actually can make good food).
Day 3 of asking to put an egg on an egg
Also, my mom uses a small amount of powdered milk or cornstarch to thicken the sauce. Maybe that helps.
Mexican food is better than Filipino food
@@Alexandergarza1774 everyone has different opinions.
@@A_Random_Guy5647 Mexican food is still better
instead of sugar, I would recommend trying pineapple juice (or even crushed pineapples in juice), it tenderizes the pork and provides the sweetness for your dish. Also, generally the recipe is vinegar + soy sauce, bay leaves, black peppercorns, and garlic, but there's a lot of variations of it, so don't be afraid to mess around with it.
As a filipino, you did not mess that adobo up...that looks perfect.
its not burnt. dont worry. we have different versions of adobo. this is one version, the dried version wherein you will dry up the sauce until the pork is being cooked in its own oil
Good food adobo recipe
If you want to improve your recipe, here's a common recipe that we use coming from a Filipino:
Prepare: pork belly, soy sauce, vinegar, peppercorns, star anis (or any aromatic you have) and potatoes. (optional)
Step 1 - boil the pork in steaming hot water for around 20 minutes for tender meat.
Step 2 - crush and sauté the garlic in oil and once you're done boiling the meat, sear the meat on a pot with 1/2 cup of water (or eyeball it idrc).
Step 3 - pour in 2 and a half cup soy sauce, vinegar, and a little bit of peppercorns, and any aromatic you have along with the meat and add 2 and a half cups of water with the potatoes.
Step 4 - leave it to boil.
Step 5 - serve and enjoy.
Hope this helped!
nooooooo it;s not a fail!! your version and how you cooked it is the besttt , i always wanted the dry adobo but i cannot make it without burning it! now i know what i should do! you should do a cooking show!
As a Filipino, I can say you did great!
love the result 😊👍, in our area we call it HUMBA ❤ PH
Parang ganun nga Ang way Ng pagluto nya sa adobo
simmered down adobo and kimchi is the best combi ♥️🙌🏼
as a Filipino, Good job bro!! adobo is very fluid, just say that its ur very own version
In our family we fry the pork before slow cooking it. It allows the flavor to be better absorbed and makes the meat more juicy.
That's a perfectly fine adobo. Some Filipinos make this "dry" adobo. Makes the taste richer
In some part of the Philippines we intentionally toast adobo like that and it taste really good
Bro accidentally made one of the best variants of adobo 😂😂😂😂
This "burnt" adobo is actually my favorite style of adobo.
Add vinegar, traditionally, adobo has vinegar and no soy sauce, there's this adobo called "adobong puti" or white adobo, that's how adobo was traditionally made, since adobo was part of the military food, they used vinegar to preserve food
As a filipino, i love foods like this 😊
You might want to also try the different variations of Adobo, like the dried adobo, glazed, and the one with much sauce.
it's not burnt. it's a dry version adobo. U nailed it. Looks delicious.
When the marinade has a hard time thickening my parents usually resort to mixing in a cornstarch slurry. Maybe try that next time.
On the bright side I’m pretty sure there’s a variation of adobo in the Philippines that’s like the one you made here.
adobong tuyo! ( Dried adobo) It's a kind of style adobo here, actually there are some types of adobo and u did good and u make it look good to 😭😭♥️♥️
You can make it however you want, Not thick, Thick and Very thick. What you made there was you put all the flavour inside the pork and oil was left which is a style too. If you want it thick then add corn starch
The original adobo has no sugar. In the old times when refrigerator is not invented yet, early Filipinos found a way to preserve meat and that is by cooking the meat in vinegar, spices, salt or soy sauce. It can last for days or even weeks in the fridge. You'll just have to reheat before consuming it. Now, there are many different versions of adobo depending on the province. I can assure you that adobo with sugar is only for babies. 😁✌🏻