Filipino Pork Adobo w/ Pineapple - Pai's Kitchen | Filipino Recipe
ฝัง
- เผยแพร่เมื่อ 22 ก.ย. 2024
- New and improved Filipino Adobo my friends! This time I'm oomphing it up with some coconut milk and caramelized pineapple. I'm using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and some people said pineapple, others said coconut milk. I thought it would be fantastic to put BOTH these things in the dish and my gosh is it GOOD!
If you've tried my first adobo, try this one, because it is BETTER!
MORE FILIPINO RECIPES: goo.gl/XY1i9A
JOIN US ON PATREON FOR BONUS CONTENT: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthai...
WRITTEN RECIPE: hot-thai-kitch...
MY COOKBOOK: hot-thai-kitch...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the TH-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via TH-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitche...
#ThaiFood #ThaiRecipes #AsianRecipes
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen also pls try adding chicken liver to thicken sauce 🙃
I also used balsamic vinegar which is great also. Lately, I used both Filipino vinegar and balsamic and its fantastic!
Hello Ma'am Pai, your adobo is very amazing, thanks for sharing it with us.
I am Filipino by the way and thank you for going an extra mile in making this beloved dish.
More power and God bless 😊😊😊
just made this. it didn't turn out as pretty as yours did, but holy moly it was INCREDIBLE! i've only made adobos with chicken before, but i'm a convert to pork belly!
Pork belly in Adobo is da bomb
"That fat....doesn't concern me........................" I nominate you for President of the World! ;)
I am a filipino and its been my practice to cook adobo with either coco milk or pineapple. So its one or the other but this one amazes me so im going to give it a try. Thanks Pailin.
It was so weird. Right when you stirred the pineapple I smelt a breeze of pineapple & thought I was trippin' and turned to see my bf sitting behind me eating a bowl of pineapples. LOL
Lol!! That would trip me out.
Amazing! It always excites me whenever you upload a new video. Being Filipino... i have never tried this kind of adobo. Looks delish! Ur a genius in combining coconut milk and pineapple. Typically, adobo with coconutmilk is done in the Northern Island of Luzon in the Phils. specially in Bicol Region. While pineapples are adundant in Southern Philippines (Visayas and Mindanao Island). A lot of pineapple plantations in the country are mostly found in Mindanao. So it's like you combined the adobo version of the whole Philippines! That's Amazing! 🐷🏝🍍🇵🇭
Mark Anthony Gonzalez Bicol is South of Luzon
Haha, it's the "United Filipino Adobo"! What a great way to look at it, thanks!!
Mark Anthony Gonzalez we call it adobe sa gata na may pinya.. I’m from Bicol
Cilantro no way
Mark Anthony Gonzalez in Bicol sometimes we cook adobo sa gata 😊 and sometimes we put pineapple too .
I was never a fan of the traditional way of cooking adobo which is searing the meat first. I was taught by my mom to just put everything in the pot. with the smashed garlic, skin-on and let it braise for an hour until the sauce is reduced. I feel like it gives more of a powerful adobo taste since whenever I do the searing method, there's just something off with the "fried" taste. I also put hard boiled eggs with it because it's a match made in heaven. I love your appreciation of other culture and food besides yours. Keep it up Pai. Maybe you would want to try on a filipino dish called "Bicol Express" which is kind of "thai" because it uses coconut milk, shrimp paste, fish sauce etc. and is also spicy. Also Pancit Palabok which i think is the best noodle dish in the Philippines.
True. The marination and slow simmer and browning via the meat's oils gives a much rounder and homey flavor for some reason ... which is actually the traditional method.
I agree! That's how I cook mine, but now I want to try to add some pineapple.
This is my first video of yours and one of the things that stood out is how you actually teach - e.g. the pork will shrink or let the pineapple to sit vs stirring will prevent the browning. I feel like it’s basic “foundations“ like that, that makes a difference and is extremely helpful with cooking overall!! Things I need help in lol, so thank you!! I'll be checking out more videos and have subscribed! 💚☺️🇵🇭
Adobo simplified is, put all those ingredients she said in a pot and cook it till meat is tender, then put pineapple chunks as an option. And it's done. The key is knowing the right proportion of soy sauce and vinegar. This is best meal for those in a hurry, always on the go and doesn't have time to be bothered by the steps, checking and stirrings in cooking. Adobo always comes out perfect even if all sauce dried out. Try it, its so easy. Main ingredients are garlic, meat, soy sauce, vinegar, water, bay leaf, and pepper; the rest are all optional.
Yup. Adobo in a nutshell. Hassle-free dish.
I keep coming back to this video whenever I miss adobo sa gata..looks so delicious!
Good job Pai! Ive been on your channel for quite sometime now and i'd like to thank you for taking the time to cook this classic filipino dish. Keep it up!
Pai. I've been a follower for a few years now. Got interested in Filipino cuisine because of Bourdain's death and the last video I saw from him. It was in Manilla and I wanted to know more about their food.
I saw your Adobo video and the praises you were getting from the locals. I saw some of them promoting pineapple and coconut milk, you did a video about it and I cooked that tonight.
I'm French which means I'm a snob. But I've been a home cook for decades so I DO know stews. I stew all the time.
This Adobo is very upsetting for me, there's not even a quarter of the shit we put in our stews. And I'm sure you kinda feel the same from your Thai perspective: there's not much in this dish. Garlic, Soy sauce and vinegar ? Come on ! It's not cooking.
But it was incredible.
I'm ashamed to say that but this very simple stew beats every other stews. So. Little. Ingredients. How. Can. it. be. that. good ?
Hi! Thank you so much for the message. Yes, this recipe is incredible for being so simple. Over the years of doing this show, and after making so many "simple" dishes, I've come to realize that simple is never an indication of flavour. I'm so glad to be able to help you experience something new and unexpected! Thank you for sharing your experience!
That is why it is Philippine's national dish.
Lol!
We put more onions and potatoes and or eggs..hardboiled eggs with it..the more onions,, esp the purple ones,, the more tasty..😀😀😀..in our region )pampanga..the onions do make the right flavour in our adobo..
There are complex Filipino dishes which sadly you don’t see a lot of because the world wants to portray Filipino food as something that’s limited to simple home cooking or streetfood fare. Try cooking Callos, Beef Morcon, Chicken Galantina, Pinangat na Laing, Arroz Valenciana, Rellenong Alimango
Thank you for calling out canned pineapple!
Request: A Thai recipe your mum or dad love but one you think they're crazy old school for enjoying.
I'm a Filipino. I'm so proud of this dish. 😊💕
Thank you Pai for all you do!! I enjoy your recipes.😊
Iam always watching frm lapu lapu city PHILIPPINES.yummy food ,good job.
Pailin is the best. 👍 I like her presentation and the way she talk, her diction is perfect. 👍
Love this Pai!!!! Im a Filipino and i really love your show!!! No 1 fan here!!!! Cant wait for you to visit the Philippines!!! We love you 💟💝💞💗💖
Even with coconut milk too, it's great, yummy!
I'm a Filipino but your adobo version is better than mine ❤️
Thank you for putting so much love and effort in cooking one of our national dishes. ❤
Your adobo which has pineapple is usually a filipina housewife recipe and i am really proud of you because you make as proud that you cook adobo next time you owe us kare kare another common filipino dish but usually served at home
I'm Filipino. I ain't even mad. I'mma try this!
Omg yes! Filipino food 😋 I never had it with coconut milk and pineapple so I’m excited to try it!
You just pioneered a new trend maybe. I know two of the separate recipees, but never heard anyone mixing both omg.
How could it not be delicious. And it was. Twice.
I just dump all the ingredients in a pot and let it stew over low heat for about an hour or a little more. Not fond of adding oil to an already fatty dish. I prefer Silver Swan to Datu Puti Vinegar also, for better aroma. Having said that, your adobo looks delicious, Pai. Every version is worth trying👍.
Omg, i love all your cooking, they're all well described and with a good quality videos. Honestly, even Gordon Ramsay will be speechless!
Being a Filipino, watching this vid put a smile on my face. I tried cooking adobo wtih coconut milk and I also tried with pineapple. But I have never tried cooking adobo with both. I will definitely give this a try. :)
Watching all your cooking show thanks Pai from Phillipines 🇵🇭🇵🇭🇵🇭
The Pineapple Pork Adobe that you shared is really good. Yummy!!
Thanks
6:45 is the joy i feel every time i see delicious food
thanks pai, it looks seems enough for me to try making
Tried this yesterday and it was delicious!
Yeah that's how we eat it with spoon and fork...adobo sa gata with pina yum
Tinola is a prominent dish too, next to Adobo and sinigang. Usually it was eaten and serve with a dipping sauce, composed of patis(fish sauce) and siling labuyo(chili). may you read my request, happy cooking.
Whenever I put pineapple in my adobo, I use pureed pineapple since I don't like having chuncky bits of pineapple.
But really, it's up to you. Adobo is a very versatile dish.
ya it depends on one's preference, but I love chunks of pineapple especially it's texture and bite.
Please also cook pancit bihon guisado (Filipino style stir fried rice vermicelli), pancit sotanghon guisado (Filipino style stir fried cellophane noodles), pancit palabok (Filipino style rice vermicelli with annatto sauce mixture with seafood, celery, pork rind, and hard boiled egg slices), pork menudo (Filipino style stew with tomato sauce, liver spread, pork, potatoes, carrots, and red bell peppers), beef mechado (Filipino style stew with tomato sauce, liver spread, beef, potatoes, carrots, and red bell peppers), and spaghetti bolognese with meat sauce and finely chopped vegetables and topped with grated parmesan cheese. Keep up the good work. God bless you always. Regards from Mickey Maunes from Toronto, Canada.
I was taught that when you put the vinegar, you have to let it boil without stirring or covering the pot. It has something to do with letting the acidity of the vinegar/raw vinegar flavor evaporate leaving a sweet-sour taste to the sauce. Doing this, you rarely had to add sugar to the sauce to make it a bit sweet.
Well not anymore since all commercial vinegars like Datu Puti and Silver Swan were already pasteurized at the time of manufacturing. However, the method of not stirring the adobo when you put the vinegar in still applies to homemade cane and coconut vinegar.
Pineapple is my all-time favourite ingredient in my several recipes. This chicken adobo with pineapple is one of those. Great job for this great video! That looks so yummy! 😊
My version is pork ribs adobo same process with staple adobo ingredients, plus mushroom, potato and broccoli. Yummy! Mabuhay from the Philippines.
Omg I want to jump through my phone and get a bite of that dish! Yum! Salamat Po for sharing! ❤️
Looks delicious I will make it thank you for your recipe may God Bless 🙏
We also have white adobo.. its just less soy sauce, only the salt, vinegar, bay leaf and ofcourse the meat.. we also have yellow adobo we use turmeric for this in exchange of soy sauce.. but in taytay, rizal where I came from, we have batang adobo and matandang adobo.. batang adobo is more saucy while matandang adobo is dried no sauce at all..
doing intermittent fasting while watching this I'm so hungry
waki de Leon same
oh when i was on Bicol, Philippines i learned a recipe that is with chicken, coconut milk and pineapple. it was like cooking curry first then it transitions to like cooking adobo when the coconut vinegar and pineapple is added. its called “adobo sa gata”.
Omg......!!! my mouth is watering. and I just ate-!!!
Brown pork yumminess! What an exciting line!
Yaaaaaaaassssss! My favorite adobo version.. cocomilk and pineapple
As someone who loves to tweak Filipino dishes ala-fusion style, your version is super delicious!
Thanks for sharing it. will try it out over the weekend.
Cheers
Lol the best part of adobo is drenching the rice with the sauce 😂❤️❤️❤️
Pork adobo was the first thing that Mrs. Rick cooked for me the day after we got married. Which was quite a shock to my system as I was a small-town kid from the Midwest, who grew up on steak and potatoes. That was 49 years ago, and we still can't go thru the meat section of the supermarket without picking up some country ribs or a small pork butt for adobo the next day.
Adobo is my favorite dish to cook (and eat) because it's so flexible. I cook it with variations too, either with 1 extra ingredient or a combination of: coconut milk, ginger, star anise, paprika, honey, oyster sauce, fish sauce, chili peppers, etc. Not all of them at once -- I only add 1 or 2 extras at a time like you did with the coconut milk and pineapple.
I try to make the twists not so prominent so it still tastes like adobo. Occasionally I go back to the traditional way with as few ingredients as possible. It's always good to remember how good the original tastes like.
My mother used to add 2 tbsp of chili ketchup to her chicken adobo, right at the end. That was my favorite variation growing up as a kid, but they don't make that ketchup anymore (the original Del Monte chili ketchup in the 80's). The new version don't quite taste the same.
I don't sear mine at the start, but I often caramelize near the end, using a turbo broiler placed on top of the pot. Sometimes I let it dry down to caramelize in its own fat, then add some water to the desired consistency of the sauce.
As a Filipino so thank you for promoting our food/cuisine Adobo hehe
We do have adobo with pineapple, potatoes and bell peppers they great variation of adobo.
I'm in my way to work and see this.. And now I'm craving. Want to go back home and cook this... Love it
I just made this and it was on point. The only change I made was to fry up some chopped thai pepper to sprinkle on top. I guess my Thai blood needs a dish with more heat then just pepper..... Great dish!
My mum is going to make this tonight. I'm so happy.
If my family wasn't so appalled by eating pineapple in any cooked form, I'd totally make this for them. CUZ IM LOVING THIS DISH SO MUCH
Thanks for using pineapple!! I like it!! It cuts the pork grease taste.
You did that!!! It looks amazing! Based on your facial expressions, it tastes bomb too! Your commentary is off the hook!
yaaaaaasss get it giiiirrrrrll!!! She sure did make my mouth water tho. I'm ready to make this recipe!
Great instruction and great personality. Trying this tonight
Different order of putting ingredients same result. I love it Pai. Proud filipino here.
6:46 You say ‘good’ with a Thai accent 😂😂
My comment is a year late haha. I thought I was the only one who noticed haha
In the home province of my late father they cook White adobo, they use the same adobo ingredients except for soy sauce instead they use salt and fish sauce. And they cook it slowly until the pork belly gradually extracts their own fats and fries gradually. In Filipino we called it (Adobo Tagalog) And top it with a lot of toasted garlic. It's good until the next day and use it for your fried rice. 🤤🤤🤤🥰🥰🥰
Adobo with a sweet sour taste is called Humba! Star anis is one of the spices used in Humba. You can use pineapple juice to have that sweet and sour taste. Another ingredient added to Humba is banana blossom... Humba is a Chinese inspired adobo
Hi Pailins I'm glad you try it you know what that's my favorite rcpe ever...I'm a Filipino...I'm a big fan of you sawadika..
Hawaiian Pizza was first made in Canada. Never heard of this recipe with coconut milk and pineapples.
Pai thanks for this. Im filipino but never tried this before. Im cooking it right now.
Looks delicious 😋😋😋
Kalami ba ana oi!!!
we sometimes add potatoes and hardboiled eggs in our adobo as suggested to me by my filipino friends. They also combined chicken and pork when they cooked adobo then the result was fantastic. The adobo sauce was really delectable. Secondly, They sometimes added ginger when they cooked chicken adobo but not for the pork adobo. It added flavor to the sauce. Some filipinos also added chili to the sauce to make it spicier. Thirdly, you can make sizzling adobo. Just place either pork or chicke adobo on the top of the sizzling plate to make the sauce sizzle and hot. Lastly, you can also cook fish adobo. You can try tilapia or milk fish then cook it just the way on how u cook your pork adobo.remember, u must add ginger to the sauce when you sautee the onion and garlic.by the way,you can also use calamansi insted of vinegar. It gives some kick to the flavor or taste of ur sauce. Must give it a try.
Eman Tanaka Adding egg to adobo is Tsinoy style. 😑😑😑😑
John Doe Why that emoji? Something wrong with Tsinoy style?
b0rtie Ethnic Chinese add hard boiled eggs to adobo to stretch out the meat because usually eggs are cheaper than chicken or pork. It is done out of the famous Chinese frugal nature and not to enhance the taste of the dish. Although, in some styles of adobo, the variety may increase the gastronomic appeal. 😑😑😑😑😑
Being Filipino I approve of this 😊 they make Adobo different all over the Philippines depending on the region.
Some add boiled eggs in their adobo as well as potatoes. 👍
She’s a good cook
Wow my grandma used to put pineapple and coconitmilk in our adobo.. Ginataang adobo
Good job. Looks really delicious. I bet also tastes delicious. Thank you for sharing.
Old adobo technigue..dont mix right after putting the vinegar. Wait for its aroma to come out, from then you can mix again.. 😊🤗
Another fantabulous recipe...must try this....i always recommend your channel...to my Filipino friends..who loves Thai Foods :-)
OH MY GOODNESS! THIS IS THE BEST PORK ADOBO RECIPE ON TH-cam!
PS. AND THE WAY THE SPOON CUT THAT PORK BELLY MEAT LIKE BUTTER! UGH!!!! TENDER AF!!! SALIVATING HERE!
you can also put in a banana (saba) and taro . its tastier!
YAAASSSSSSS!!! 🇵🇭🇵🇭🇵🇭
I love adobo as is, with coconut milk, with pineapple and with coconut milk AND pineapple! I'm Filipino so any adobo would be grand!
I'm trying this recipe today!! So excited! I'm using chicken instead of pork.
I am a Filipino but will definitely will try the coconut with it! I have to say, me and my fiancé is such a super fan of your menu (me the cooker and him the eater) his a German. Will tag you a photo with it! 😊 more Filipino menu please.
I made it for dinner tonight. The whole family loved it. The sweet and tangy sauce was addictive. The pork reduced down alot so dont use less, 2lbs was good for 2 adults & 2 kids. No leftovers. Easy to make & cooks itself, no babysitting.
Awesome! So glad to hear!
I love Miss Pai version of adobo,
She cooks a better adobo. This got me drooling. Wanna try this tomorrow.
Chef Pai , you can add chili in your adobo if you want 😊 in my province in Bicol sometimes we cook Adobo in Coconut milk , same your version you can add potato (fry the potato first ) , you can put hardboiled eggs too (remove the sheels )
And Thank You for trying and sharing Filipino Foods 😍
Your Filipino Chicken adobo was damn delicious so I'm definitely trying this one. Gawd! I'm so hungry and so excited to give this a try this week.
Just made this recipe, unfortunately with canned pineapple but it came out fork tender and delicious! Whole family loves it! Thank you for the awesome recipe!
I'm Filipino and I'll definitely try your adobo version. Looks super delicious! ❤️😍❤️
But i never seard the meat when i cook adobo.i put everything in pot and simmer until goes a little bit water and turns abit oily.and soft.so the pork is completely done.
Yum.now i see how you cook.must seard the pork and more look alike thanks pais fir sharing my filipino adobo.fantastic.
great dish
I like anything with pineapple. And adobo with it is my favorite. Plus with coconut milk? Now that's drool worthy!
Yay! Another Filipino recipe.
-Sending love from your Filipino subscriber 💕
Interesting twist... I was made aware of the coconut milk variation of adobo only four years ago (and *loved* it). The pineapple is def a new twist. Will try (hesitantly)... It is in season, after all.
mouth watering..😋
you can cook it with
adobo with coconut milk
adobo with pineapple
adobo with potato
adobo with boiled quail egg/egg
adobo with chili
after cooking, springkled with chopped onion and little drops of calamansi juice thats definitely a wow taste of adobo.😋
Great timing! We just had a couple of pineapples come ripe.... yum!
✌️❤️😁
This is a combination I definitely have to try. I do like pineapple on my pizza but, fresh pineapple, and not just with ham, but with hot capocollo and anchovies. OMG! Can't wait to try this wonderful combination you have put together. Thank you so much!
I LOVE UR VERSION OF PORK ADOBO! I'll definitely try this next time!
Because price of pork is expensive nowadays, we usually add potatoes or sweet potatoes that are pre fried as extender and it will also help absorb some of the greasyness and it turnout it also absorb the seasoning of adobo 😇