This was how my Dad cooked adobo. No soy sauce, just peppercorns, couple of bay leaves, Ilocos sea salt, a bit of vinegar. Using only freshly butchered pork (native variety) resulted in flavors so unctuous yet sublime. The crunchy bits were highly coveted. Love this story. More of this kind. Salamat!
@@billpojas7126 I used to think salt was just salty and vinegar was just sour. The best way to taste salt difference is side by side sprinkled on tomato slices or scrambled eggs, with just a pinch but not overwhelm it. With various vinegars, there is depth of flavor and degrees of sourness. Also, like lime, lemon, and calamansi all sour but such different tastes.
I have eaten this adobo once in the far rural part of Panay island, I thought it was cooked that way because no available soy sauce. It was so masarap parang lechon na maasim Asim
Goes to show that I still have things to learn, when I first saw the title I was like, "how can there be a pre-colonial adobo when we learned it from the Spaniards?" I didn't realize it was called adobo because the Spaniards SAW how it was cooked, not because they taught us how to cook it. I think of myself as a proud Pinoy and conscious of my colonial mentality and I underestimate how deep it actually goes. Thank you for the lesson!
@@lunatickgeo There are certain traditions from the precolonial era that are given Spanish names. Mano po is a good example. It most likely originated from Arab traders since Indonesia and Malaysia also practice the tradition but call it 'salam/salim'.
"Adobo" is just a generic term for stewed or braised dish. There are adobo from Spain & also throughout Latin America, & then there's also "daube" (same etymology) in Southern France. The Spaniards just named what the Pinoys were already cooking as "adobo" Contemporary Pinoy adobo is a fusion dish with Hokkien Chinese influence (soy sauce), most probably inspired by hong ba/ humba as well.
From where I come from, my grandmother (1919 - 2010) would only cook adobo in a clay pot with a banana leaf underneath. Instead of peppercorn and bay leaf, she uses lemongrass or ginger, atsuete water (seeds marinated in hot water to perch the water for color and flavor), lots of garlic, salt and cane vinegar. That was the traditional way of cooking that was handed to her from at least two to three generations back then. If my great great grandmother died in the late 1800's (she was greater than a 100 when she passed away, then I may assume that the recipe was the original from the 1700's. Although I am not using a clay pot anymore but with cast iron enamel, we got to make sure that the pork has to be tender (with very minimal stirring) and crispy from the rendered fat of the recipe.
hello, mr leeroberts. i would like to know the exact details of this recipe if possible. it may sound redundant, but i would appreciate if you could give me the list of all the ingredients she used, and then the exact steps that you guys do to cook your grandmother's recipe. it is my opinion, but i believe yours is more native-like. bay leaves come from the sweet bay tree, which are a spanish influence because the tree comes from the mediterranean. using lemongrass ("tanglad" in my regional language) is gives it a more indigenous taste in my opinion, as well as using ginger. i would love to start cooking my adobos this way as well, to preserve her cooking style.
My kind of adobo, that is how we traditionally cook our adobo in Laguna, without soy sauce. I remember my late grandmother using the palayok in the "kalanan" using woodfire, her humba/paksiw, sinigang na baka, adobo, etc. ibang-iba ang lasa ng luto sa palayok. I'm inspired to go back to my roots, thanks to you sir :)
Ganito ako mag adobo dito sa bahay walang toyo. Pamana pa samin ng lolo ko yung recipe. Naging cook sya ng mga hapon nung kabataan nya. Sobrang dami nyang style ng luto na sobrang layo na sa mga modernong recipe. All natural ang mga ingredients. Sarap! RIP papa lolo. Bigla kitang na isip. :)
THIS was exactly how Lolo used to make it, what I grew up with. And because we didnt have refs then, he would let it cool a bit before transferring everything into a "tapayan" (earthen jar, similar to a demijohn/damajuana) where the lard would solidify and "keep" the pork for long storgage. He would then take out as many pieces as needed for a meal and brown them in hot oil, as you did here. Adobong puti would have all those salty, vinegary, garlicky, black peppery flavor that always went well with steaming rice, garlic fried rice, or hot pan de sal. Thank you so much for bringing this back. Im downloading this for future reference; i will be making my adobos this way from now on.
This is so interesting. It would be nice to have more shows like this- explaining the roots of our food and, in a way, explaining our past. Maybe a short video on sinigang? Or other iconic pinoy dishes. Thank you FEATR! I enjoy watching your videos
My dad makes adobo like this too! He came from Albay. He dont use lard though, just regular oil and he puts some twist on it like putting some spices (sometimes paprika, sometimes turmeric).
more of these type of historical videos, please! born and raised FilAm, growing up back and forth from Philippines and the U.S. , this is a great example of how I can stay rooted to our culture, our food. keep up the awesome work, manga kababayan!
I like how well he explained that without understanding the roots of a dish you can't justify what you're about to do (sort of upgrading the dish) later on. On point!
In Mindanao to this day, is how most us make our Adobo apart from using a clay pot and lard. Our Adobo doesn't have a sauce and is considered 'prito' in Luzon. We usually boil the pork or chicken pretty much with the same ingredients as above then fry it after.
Adobo sa asin!!! This is how my father cooks his adobo (minus the lard, normally it's just oil 🤣) I can still remember the taste of it and the excitement that we had every Sunday cause it's the only day our father cooks it due to the longer time of cooking but this way of cooking adobo is my childhood, a real comfort food.
Freaking love this series! (this and Mashups 👌) Learning how a lot of our Filipino dishes have rich cultural background makes me even more proud of it. Then you got Mashups where our dishes are modernized and elevated. FEATR is the best Filipino food ambassador through and through! 👏👏
Absolutely love this version of Adobo, I’ve been making it like this for a few years now and once the pork is cooked I preserve the meat in my large mason jars topped with vinegar and it keeps for weeks/months. When we feel like eating adobo I’ll fry it nice and crispy and serve it with spicy vinegar! Delicious 😋
I just made the sort of adobo I grew up with (my mom learned from Filipino neighbors). We always had saucy chicken. I made a dry pork version from a Filipino youtuber, but I will have to try this! I think I will use a leaner cut, but keep the lard or render some fat from the belly and use that. This reminds me very much of carnitas, but with vinegar! I am an instant subscriber because I love looking into where food comes from. I completely agree that once you learn where it comes from, only then can you truly play with a dish. I think learning culture is an important part of learning food and vice versa.
Same with my grand parents who was born in the 1920’s and are from Bicol. Adobo was cooked with vinegar, salt, garlic. The best adobo I’ve ever tasted and preferred.
Thanks, Joel Binamira for explaining how our adobo looked like during pre-colonial times. I really learned a lot from it. Your dishes look so delicious! ❤
Came here after watching Adobo 3 ways. Now I'm crying less than 2 minutes in, being reminded of my grandparents and how they made adobo(puti). They've passed and I miss them so much right now. I've tried various recipes, but none will sooth my soul, more than their basic recipe. Onion, garlic, vinegar, salt, pepper, bay leaf, pork, chicken, or both. I learned the difference between carnalizing and sweating onions/garlic at a young age, because of them. They didn't use those terms; they would instruct me to let it get brown (when making stews) or don't let it get brown (when making soups). Thank you for this video.
My lola is a pure blooded cebuana who migrated to a town in zamboanga back in the 1930s. That is how she cooks adobo including the cookware which we call kolon here. Salt, vinegar, garlic plus pork inside a kolon cooked over wood fire. Nothing else. I personally believe nothing beats adobo that is cooked inside a kolon. It tastes better. Adobo will also taste even better the longer you store it there. It will go unspoiled for at least a week. Days old adobo on hot rice with a bit of solidified oil mix altogether with a few drops of soy sauce. That is how we eat it. It's been ages since I tasted my lola's adobo. This video brought me back memory lane. Miss you lola!
here in our province i was taught to prepare abodo puti during ceremonial event called “pasungaw” (ceremonies for the dead ancestors/relatives like 40days, death anniv,during all souls day etc; we would burn incense and pray, tho we don’t use lard coz pork would produce large amount of oil by itself.
My late mom, born 1925 in Abra, remembers no refrigerators as a child- cooked Adobo just sat mellowing in a giant palayok to cool down. As long as there was an inch of fat on top covering the meat, it didn't spoil. Whenever you got hungry, you would ladle a portion out of the cooled palayok directly on top of hot steaming rice to warm the adobo. I don't know how long it lasted but i can imagine how the texture would change as the outside of the meat slowly dried out but kept the tenderness inside. Flavors would certainly further develop. Cooked Adobo seemed like a deliciously intriguing living thing. I imagine the magic of palayok cooking is that when removed from the flame, it retains heat (much like an cast iron enameled pot) it cooks it further - but not excessively so that it falls apart. The cubes of meat maintains it shape. texture and integrity.
I really love this series, very educational indeed. like feeding the mind and stomach at the same time. may I also request about pre-colonial sweets and desserts. thanks po and Godspeed
its so incredible that my grandmother, almost made the same dish (but using wine instead of vinegar). From the north of Italy. So far, yet so close, all the other ingredients and the preparation is exactly the same (garlic, bay leaves, salt, pork fat, pepper etc). So delicious
Love adobo and miss my mom’s version a lot. It’s good to know the history of our food from hundreds of years ago. Sending love and appreciation from 🇨🇦. ❤️
This is how my lolo cooks adobo and he also uses lard, homemade too. We used to pour the left over lard in hot steaming rice plus bagoong if we don't have ulam and it's also good in fried rice. He also cooks pinakbet in palayok.
Although like probably most people, I cook my adobo most often with soy sauce and make it with lots of sauce for the rice to soak up, I enjoy every variety of adobo I've ever had or cooked, and adobong puti is something I return to again and again, because the simplicity is very appealing and I do want to feel that connection with pre-colonial heritage. The main problem I have in the are where I live in the US is finding good cuts of pork that will withstand long cooking, so most often, I stick with chicken legs. I do crack my peppercorns, though, because I don't like biting into whole ones.
I think the "simple" method of many Filipino dishes are the reason why many foreigners will not like our dishes. It's like cooking with very few available ingredients. So you can't really blame if other people will not like it. I always see many Filipinos get offended if a foreigner does not like our cooking. Our ancestors cook based on the available ingredients in Our Island nation which is limited. Not unlike Thai, Indo, Malay , India, China that can easily trade and get spices for centuries because their borders are connected or not that far.
Why you always want to gain attention from the foreigners? Yes its true that it is great if our dishes are known globally but I think it doesn't matter that much if they don't like it. Its our food , we will cook it whether other people like it or not.
@@rexgeorgerodriguez7620 kase todo promote globally tapos madali mga pinoy ma butt hurt mag comment negative kahit constructive. Hindi sila kase aware haha. cringe galore parati . In the end uhaw mga pinoy international recognition. thats why madami channels nag pa pander sa mga pinoy viewers for views haha
Naala-ala ko ng kapanahonan ng 80’s kapag may fiesta ng baryo namin ganyan niluluto ang adobo para hindi madaling mapanis..and it taste so good..way back the old times 😉👍🏻😍
Thank you. As an avid home cook this is awesome. I love learning this kind of cooking . You were very detailed about everything, and for those of us who did not know, we know now. Again Thanks
Iba-iba tawag dyan sa Bicol: adobong puti, adobo sa asin and adobo de chino (which my lola used to call it). It’s a humble yet so delish dish. Thanks for sharing.
Adobong puti! I prepared this once in one of my travels. I usually ride a bus from Davao to Pasay (dropping of at Quezon province) and the entire trip is 3 nights and 3 days. Arrived at Quezon province early morning, I still had my adobong puti for my dinner. Oil on steamed rice is enough.
I love adobo cooked this way. We also cook pork for future use, rendering the fat until it is crisp. it's preserved in its fat. When we cook pinakbet we just spoon some of it and fry with garlic, onions.
That is how we cook them in the north - and stored in its own lard in a large clay pot. This before electricity in our town. When we fry to crispy, my aunties just add little blood from the animal and it so good.
This is similar to how I do it. I don’t use “Palayok”. I still put salt. I also use Soy sauce since it helps add color. The extra frying is dependent on how my children like it. Personally, I like to fry it just a little for that extra flavor… Galing sa Nanay ko yung technique hehe.
I made adobo for the first time yesterday using soy, it was delicious, the next time will be this recipe, thank you so much explaining the whakapapa of this great recipe, kia Ora from Aotearoa ❤
Same in the north, only salt is used in old times when making duck pork adobo. Making large batches from freshly killed hog then stocking them up in large tapayans with lard on top as sealant. Used as panggisa or as toppers in hot rice.
This is how my grandma cooked adobo when my mom was a kid. But I grew up with the soy sauce version. However now in my 40s my mom and dad has switched back to this method and I like it better
I love recipes that get back to their origins. Frying at the end is very similar to the way I prepare my carnitas. There you can see the Latina connection. Thank you for sharing this 😊
The very essence of pinoy adobo will always be pork, then chicken will be second; no other meats can suits its well. I tried to use beef and mutton on adobo before (I was ofw back in the Middle East so no pork products to use) and it tasted very different, no matter how well you season your sauce it just hits different. Adobo is the staple of any Filipino household because not only is it easy to cook, it is very versatile. Thanks to the vinegar we can keep adobo in fridge for a week and in room temperature fully covered it can lasts for a couple days. Adobo taste batter with repeated reheating, and you can add extra veggies and other ingredients on it if you got sick and tired of its taste. Adobo is the go to lunch pack for kids when they go to school as well as when you go out of town in beach or resorts, adobo is the go to dish to constantly bring
I believe they start cooking Adobo since they don’t have refrigerator to keep longer the dishes they uses to in vinegar, that’s the start of adobo, and later on Chinese came introduced soy sauce to pilipino kitchen now well known cooking adobo with soy sauce
This is similar to "humba", im not sure if humba in tagalog is adobo but the method of cooking is similar to my dads. In davao, it is a popular dish during fiesta celebration. It is truly a delicious dish paired with rice.
Whenever my mom would cook this, we'd often leave it off the fridge and it usually last up to around approximately one week. You just have to make sure to place it inside an air tight jar and fill it with the used lard/oil.
I absolutely agree with you that the simplest dish is the challenging ones. ADOBO is my favorite and it can be any ones “signature” version dish. You get a bragging rights when people recognize or recommend your version of Adobo🥘👍🏼👍🏼
This kind of adobo is the one i prefer (dry and browned). may sawsawan po kami ng hilaw na mangga, kamatis, sibuyas at bagoong na alamang sa Nueva Ecija. The sawsawan supplies the "moistness" :). I don't recall any " laurel" being used though.
This is kinda how the people in my place cook adobo. They put all the ingredients together in a pot or a pan, cover it with vinegar and salt, let it boil until all fluids dry or oil comes out. The oil then basically fries it. However, we put red coloring in it using atsuete. I'm from southern Iloilo.
The Bicolano's version of this adobo is "Adobo sa Asin" which means adobo in salt. My mom's recipe doesn't use vinegar. We let the meat render and cook in its own fat/ or add a little bit of oil until the the meat turns brown due to the caramelization of the meat with the garlic. Then we use the leftover oil with the caramelized bits into our fried rice or "sinanlag". I always have a jar of "Adobo sa Asin" travelling form Albay to Manila/Laguna during my student days.
In my observations, soy sauce + vinegar and the rest of the ingredients=Adobe, vinegar and the rest of the ingredients =pacsiw and soy sauce and the rest of the ingredients is mostly Chinese cooking. Thank you for the blog
Erwan and the Team you nailed this show!!!! great job. One thing, get rid of the echo inside the kitchen set. I think you are aware if it already. 👌🏻👌🏻👌🏻
I would like to request if you can feature a kare-kare dish that would have been prepared from a recipe of years ago. Today's modern version of kare-kare is not how I remember my late grandmother prepared this delicious dish. I'm already a senior citizen so you can probably tell that my gradmother's recipe I was referring to is ancient LOL 😂. Thank you.
This was how my Dad cooked adobo. No soy sauce, just peppercorns, couple of bay leaves, Ilocos sea salt, a bit of vinegar. Using only freshly butchered pork (native variety) resulted in flavors so unctuous yet sublime. The crunchy bits were highly coveted. Love this story. More of this kind. Salamat!
Ilocos vinegar I presume? Naimas brad.
Does sea salt from ilocos differ from ordinary sea salt? I can't get the idea that salt varies?
@@billpojas7126 I used to think salt was just salty and vinegar was just sour. The best way to taste salt difference is side by side sprinkled on tomato slices or scrambled eggs, with just a pinch but not overwhelm it. With various vinegars, there is depth of flavor and degrees of sourness. Also, like lime, lemon, and calamansi all sour but such different tastes.
I have eaten this adobo once in the far rural part of Panay island, I thought it was cooked that way because no available soy sauce.
It was so masarap parang lechon na maasim Asim
My dad who is nearing 90 said native pigs 🐷 🐖 are best for lechon
Goes to show that I still have things to learn, when I first saw the title I was like, "how can there be a pre-colonial adobo when we learned it from the Spaniards?" I didn't realize it was called adobo because the Spaniards SAW how it was cooked, not because they taught us how to cook it. I think of myself as a proud Pinoy and conscious of my colonial mentality and I underestimate how deep it actually goes. Thank you for the lesson!
EDIT: YET I still underestimate how deep it actually goes
@@lunatickgeo There are certain traditions from the precolonial era that are given Spanish names. Mano po is a good example. It most likely originated from Arab traders since Indonesia and Malaysia also practice the tradition but call it 'salam/salim'.
FILOOooo PRIDEZZ11!!!11!!!!1 yeah we get it, proud pinoy
@@trcs3079 why yes, yes I am
"Adobo" is just a generic term for stewed or braised dish. There are adobo from Spain & also throughout Latin America, & then there's also "daube" (same etymology) in Southern France. The Spaniards just named what the Pinoys were already cooking as "adobo"
Contemporary Pinoy adobo is a fusion dish with Hokkien Chinese influence (soy sauce), most probably inspired by hong ba/ humba as well.
From where I come from, my grandmother (1919 - 2010) would only cook adobo in a clay pot with a banana leaf underneath. Instead of peppercorn and bay leaf, she uses lemongrass or ginger, atsuete water (seeds marinated in hot water to perch the water for color and flavor), lots of garlic, salt and cane vinegar. That was the traditional way of cooking that was handed to her from at least two to three generations back then. If my great great grandmother died in the late 1800's (she was greater than a 100 when she passed away, then I may assume that the recipe was the original from the 1700's. Although I am not using a clay pot anymore but with cast iron enamel, we got to make sure that the pork has to be tender (with very minimal stirring) and crispy from the rendered fat of the recipe.
hello, mr leeroberts.
i would like to know the exact details of this recipe if possible.
it may sound redundant, but i would appreciate if you could give me the list of all the ingredients she used, and then the exact steps that you guys do to cook your grandmother's recipe.
it is my opinion, but i believe yours is more native-like. bay leaves come from the sweet bay tree, which are a spanish influence because the tree comes from the mediterranean. using lemongrass ("tanglad" in my regional language) is gives it a more indigenous taste in my opinion, as well as using ginger.
i would love to start cooking my adobos this way as well, to preserve her cooking style.
My kind of adobo, that is how we traditionally cook our adobo in Laguna, without soy sauce. I remember my late grandmother using the palayok in the "kalanan" using woodfire, her humba/paksiw, sinigang na baka, adobo, etc. ibang-iba ang lasa ng luto sa palayok. I'm inspired to go back to my roots, thanks to you sir :)
Ganito ako mag adobo dito sa bahay walang toyo. Pamana pa samin ng lolo ko yung recipe. Naging cook sya ng mga hapon nung kabataan nya. Sobrang dami nyang style ng luto na sobrang layo na sa mga modernong recipe. All natural ang mga ingredients. Sarap! RIP papa lolo. Bigla kitang na isip. :)
THIS was exactly how Lolo used to make it, what I grew up with. And because we didnt have refs then, he would let it cool a bit before transferring everything into a "tapayan" (earthen jar, similar to a demijohn/damajuana) where the lard would solidify and "keep" the pork for long storgage. He would then take out as many pieces as needed for a meal and brown them in hot oil, as you did here. Adobong puti would have all those salty, vinegary, garlicky, black peppery flavor that always went well with steaming rice, garlic fried rice, or hot pan de sal. Thank you so much for bringing this back. Im downloading this for future reference; i will be making my adobos this way from now on.
This is so interesting. It would be nice to have more shows like this- explaining the roots of our food and, in a way, explaining our past.
Maybe a short video on sinigang? Or other iconic pinoy dishes. Thank you FEATR! I enjoy watching your videos
Love the series! I dont think anyone has ever explored our culinary history. We want more!
Living for this series so much!! So interesting learning about our culinary roots and comparing how these dishes have evolved over time 😋
Yes! Really cool how history can be learned inside the kitchen too 😉
My dad makes adobo like this too! He came from Albay. He dont use lard though, just regular oil and he puts some twist on it like putting some spices (sometimes paprika, sometimes turmeric).
more of these type of historical videos, please! born and raised FilAm, growing up back and forth from Philippines and the U.S. , this is a great example of how I can stay rooted to our culture, our food. keep up the awesome work, manga kababayan!
I like how well he explained that without understanding the roots of a dish you can't justify what you're about to do (sort of upgrading the dish) later on. On point!
In Mindanao to this day, is how most us make our Adobo apart from using a clay pot and lard. Our Adobo doesn't have a sauce and is considered 'prito' in Luzon. We usually boil the pork or chicken pretty much with the same ingredients as above then fry it after.
Yan ang katangahan ng mga tagalogs 😂
Adobo sa asin!!!
This is how my father cooks his adobo (minus the lard, normally it's just oil 🤣) I can still remember the taste of it and the excitement that we had every Sunday cause it's the only day our father cooks it due to the longer time of cooking but this way of cooking adobo is my childhood, a real comfort food.
You call it with so many names when it just simply humba
Freaking love this series! (this and Mashups 👌) Learning how a lot of our Filipino dishes have rich cultural background makes me even more proud of it. Then you got Mashups where our dishes are modernized and elevated. FEATR is the best Filipino food ambassador through and through! 👏👏
Absolutely love this version of Adobo, I’ve been making it like this for a few years now and once the pork is cooked I preserve the meat in my large mason jars topped with vinegar and it keeps for weeks/months. When we feel like eating adobo I’ll fry it nice and crispy and serve it with spicy vinegar! Delicious 😋
I just made the sort of adobo I grew up with (my mom learned from Filipino neighbors). We always had saucy chicken. I made a dry pork version from a Filipino youtuber, but I will have to try this! I think I will use a leaner cut, but keep the lard or render some fat from the belly and use that. This reminds me very much of carnitas, but with vinegar! I am an instant subscriber because I love looking into where food comes from. I completely agree that once you learn where it comes from, only then can you truly play with a dish. I think learning culture is an important part of learning food and vice versa.
We need more from this Series! 😋
👀
I've never cooked with palayok. Thank you for making this video. I especially love that the history of the dish was included.
the dish is more tasty with palayok, even the rice. its more fragrant. there are no chemicals in palayok
Same with my grand parents who was born in the 1920’s and are from Bicol. Adobo was cooked with vinegar, salt, garlic. The best adobo I’ve ever tasted and preferred.
Thanks, Joel Binamira for explaining how our adobo looked like during pre-colonial times. I really learned a lot from it. Your dishes look so delicious! ❤
Came here after watching Adobo 3 ways. Now I'm crying less than 2 minutes in, being reminded of my grandparents and how they made adobo(puti). They've passed and I miss them so much right now. I've tried various recipes, but none will sooth my soul, more than their basic recipe. Onion, garlic, vinegar, salt, pepper, bay leaf, pork, chicken, or both. I learned the difference between carnalizing and sweating onions/garlic at a young age, because of them. They didn't use those terms; they would instruct me to let it get brown (when making stews) or don't let it get brown (when making soups). Thank you for this video.
This is what i have been searching for. The authenticity and roots of recipes, how our food originally are made. Looking forward for more videos chef!
My lola is a pure blooded cebuana who migrated to a town in zamboanga back in the 1930s. That is how she cooks adobo including the cookware which we call kolon here. Salt, vinegar, garlic plus pork inside a kolon cooked over wood fire. Nothing else. I personally believe nothing beats adobo that is cooked inside a kolon. It tastes better. Adobo will also taste even better the longer you store it there. It will go unspoiled for at least a week. Days old adobo on hot rice with a bit of solidified oil mix altogether with a few drops of soy sauce. That is how we eat it. It's been ages since I tasted my lola's adobo. This video brought me back memory lane. Miss you lola!
here in our province i was taught to prepare abodo puti during ceremonial event called “pasungaw” (ceremonies for the dead ancestors/relatives like 40days, death anniv,during all souls day etc; we would burn incense and pray, tho we don’t use lard coz pork would produce large amount of oil by itself.
My dad (we are Ilocanos) also made this. They just used sukang Iloko, salt and pork..No soy sauce. And it is delicious.
My late mom, born 1925 in Abra, remembers no refrigerators as a child- cooked Adobo just sat mellowing in a giant palayok to cool down. As long as there was an inch of fat on top covering the meat, it didn't spoil. Whenever you got hungry, you would ladle a portion out of the cooled palayok directly on top of hot steaming rice to warm the adobo. I don't know how long it lasted but i can imagine how the texture would change as the outside of the meat slowly dried out but kept the tenderness inside. Flavors would certainly further develop. Cooked Adobo seemed like a deliciously intriguing living thing.
I imagine the magic of palayok cooking is that when removed from the flame, it retains heat (much like an cast iron enameled pot) it cooks it further - but not excessively so that it falls apart. The cubes of meat maintains it shape. texture and integrity.
I really love this series, very educational indeed.
like feeding the mind and stomach at the same time.
may I also request about pre-colonial sweets and desserts. thanks po and Godspeed
The poetry in his words makes his teaching all the more nourishing, rhyming his words to the recipe. This video is a work of art.
when he said pig lard, I'm hook! with atsara to, omg that's so flavorful 😋😋😋
You just KNOWWWW it's gonna be good!
Mr. Joel as always, very articulate without sounding snobbish. Just the right balance... like this delish adobo. 👌
3 heads of garlic in 1 pot. YAAAS CHEF 👌 my adobos tend to be anti-vampire meat stews every time 😂
The presentation, the production and the dialogue itself is impeccable. congrats to the team and the host for such a wonderful watch!
its so incredible that my grandmother, almost made the same dish (but using wine instead of vinegar). From the north of Italy. So far, yet so close, all the other ingredients and the preparation is exactly the same (garlic, bay leaves, salt, pork fat, pepper etc). So delicious
Excellent episode. I love it! Understanding the basic core of a dish is enlightening.
Love adobo and miss my mom’s version a lot. It’s good to know the history of our food from hundreds of years ago.
Sending love and appreciation from 🇨🇦. ❤️
I would love to try this method.
My twist to adobo is pineapplejuice,habanero and calamansi juice. I love it🙃
This is how my lolo cooks adobo and he also uses lard, homemade too. We used to pour the left over lard in hot steaming rice plus bagoong if we don't have ulam and it's also good in fried rice. He also cooks pinakbet in palayok.
Although like probably most people, I cook my adobo most often with soy sauce and make it with lots of sauce for the rice to soak up, I enjoy every variety of adobo I've ever had or cooked, and adobong puti is something I return to again and again, because the simplicity is very appealing and I do want to feel that connection with pre-colonial heritage. The main problem I have in the are where I live in the US is finding good cuts of pork that will withstand long cooking, so most often, I stick with chicken legs. I do crack my peppercorns, though, because I don't like biting into whole ones.
Appreciate the guy he knows alot about our tradition and history hope we see u again with this kind of content
i love your style of cooking & the way you explained it. more to come!
I think the "simple" method of many Filipino dishes are the reason why many foreigners will not like our dishes. It's like cooking with very few available ingredients. So you can't really blame if other people will not like it. I always see many Filipinos get offended if a foreigner does not like our cooking. Our ancestors cook based on the available ingredients in Our Island nation which is limited. Not unlike Thai, Indo, Malay , India, China that can easily trade and get spices for centuries because their borders are connected or not that far.
Why you always want to gain attention from the foreigners? Yes its true that it is great if our dishes are known globally but I think it doesn't matter that much if they don't like it. Its our food , we will cook it whether other people like it or not.
@@rexgeorgerodriguez7620 kase todo promote globally tapos madali mga pinoy ma butt hurt mag comment negative kahit constructive. Hindi sila kase aware haha. cringe galore parati . In the end uhaw mga pinoy international recognition. thats why madami channels nag pa pander sa mga pinoy viewers for views haha
The fuck you’re talking about lol
@@rexgeorgerodriguez7620 exactly
Everyone loves it in NY LA LDN
I had a hard time perfecting my adobong puti. Simple ingredients but difficult to perfect. Enjoyed this video!
Naala-ala ko ng kapanahonan ng 80’s kapag may fiesta ng baryo namin ganyan niluluto ang adobo para hindi madaling mapanis..and it taste so good..way back the old times 😉👍🏻😍
I just discovered these episodes. Thank you Featr and Mr. Joel Binamira!
Thank you. As an avid home cook this is awesome. I love learning this kind of cooking . You were very detailed about everything, and for those of us who did not know, we know now. Again Thanks
Iba-iba tawag dyan sa Bicol: adobong puti, adobo sa asin and adobo de chino (which my lola used to call it). It’s a humble yet so delish dish. Thanks for sharing.
Adobong puti! I prepared this once in one of my travels. I usually ride a bus from Davao to Pasay (dropping of at Quezon province) and the entire trip is 3 nights and 3 days. Arrived at Quezon province early morning, I still had my adobong puti for my dinner. Oil on steamed rice is enough.
I love adobo cooked this way. We also cook pork for future use, rendering the fat until it is crisp. it's preserved in its fat. When we cook pinakbet we just spoon some of it and fry with garlic, onions.
That is how we cook them in the north - and stored in its own lard in a large clay pot. This before electricity in our town. When we fry to crispy, my aunties just add little blood from the animal and it so good.
Pre-colonization adobo is closer to Bisaya dish called humba than the present day adobo.
Korek. Our humba is drier and tastier ♥️
This is similar to how I do it. I don’t use “Palayok”. I still put salt. I also use Soy sauce since it helps add color. The extra frying is dependent on how my children like it. Personally, I like to fry it just a little for that extra flavor… Galing sa Nanay ko yung technique hehe.
I need more of this 😫
Food and History at the same time 😘🤌💞
I made adobo for the first time yesterday using soy, it was delicious, the next time will be this recipe, thank you so much explaining the whakapapa of this great recipe, kia Ora from Aotearoa ❤
I keep coming back to this video. Someday I will recreate it.
After watching this video, I just had to subscribe! I love how chef approached this recipe! Can’t wait to watch the other videos in this channel! ☮️🖖🏽
Same in the north, only salt is used in old times when making duck pork adobo. Making large batches from freshly killed hog then stocking them up in large tapayans with lard on top as sealant. Used as panggisa or as toppers in hot rice.
I remember using his recipe for inasal, setting the dripping Star margarine on fire, on my little charcoal grill. Nice work!
This is how my grandma cooked adobo when my mom was a kid. But I grew up with the soy sauce version. However now in my 40s my mom and dad has switched back to this method and I like it better
I love recipes that get back to their origins. Frying at the end is very similar to the way I prepare my carnitas. There you can see the Latina connection. Thank you for sharing this 😊
Mouth watering.
This is how our adobo in Cebu done.
Adobo with sauce we call it humba.
This is very authentic, ours has ginger and siling labuyo (birds eye pepper).
The very essence of pinoy adobo will always be pork, then chicken will be second; no other meats can suits its well. I tried to use beef and mutton on adobo before (I was ofw back in the Middle East so no pork products to use) and it tasted very different, no matter how well you season your sauce it just hits different.
Adobo is the staple of any Filipino household because not only is it easy to cook, it is very versatile. Thanks to the vinegar we can keep adobo in fridge for a week and in room temperature fully covered it can lasts for a couple days. Adobo taste batter with repeated reheating, and you can add extra veggies and other ingredients on it if you got sick and tired of its taste.
Adobo is the go to lunch pack for kids when they go to school as well as when you go out of town in beach or resorts, adobo is the go to dish to constantly bring
Thanks Chef Joel for this Adobo recipe, clearly explained and surely eady to follow. God bless ..
I believe they start cooking Adobo since they don’t have refrigerator to keep longer the dishes they uses to in vinegar, that’s the start of adobo, and later on Chinese came introduced soy sauce to pilipino kitchen now well known cooking adobo with soy sauce
My two grandmothers cooked adobo this way. They’re both Kapampangans. My mouth is watering just thinking about it.
This is how my lolo and lola from Bicol cooks adobo! Wow.
Awesome. Please continue this kind of content!
"The thing to remember with a dish that's simple, is that it's the most difficult to get right."
I Think This Is The Best Adobo That I’ve Watched In You Tube So Far, Simply Delicious...
Original Just Like My Mom’s Adobo, Thanks For Sharing!🙏🙏💖💥💥⭐️
This is similar to "humba", im not sure if humba in tagalog is adobo but the method of cooking is similar to my dads. In davao, it is a popular dish during fiesta celebration. It is truly a delicious dish paired with rice.
This is how my Lolo used to do it. He makes a big batch good for two weeks. Miss you Lolo Pay. 😘
i tried this recipe and i follow how did cooked. just like what my Grandmother told me. and the taste was sooo good.
Wow, I never thought that the simplest way to cook adobo is the most yummy. Thank you Sir.
This is how it is done in bikol. More lard to preserve the meat. It is awesome specially back when we did not have refrigerators.
Great series! Hope you do more!
Whenever my mom would cook this, we'd often leave it off the fridge and it usually last up to around approximately one week. You just have to make sure to place it inside an air tight jar and fill it with the used lard/oil.
There are different variations and different ways of doing adobo, and its ingredients varies.
This is my favorite dish from Zubuchon, actually.
I absolutely agree with you that the simplest dish is the challenging ones. ADOBO is my favorite and it can be any ones “signature” version dish. You get a bragging rights when people recognize or recommend your version of Adobo🥘👍🏼👍🏼
This kind of adobo is the one i prefer (dry and browned). may sawsawan po kami ng hilaw na mangga, kamatis, sibuyas at bagoong na alamang sa Nueva Ecija. The sawsawan supplies the "moistness" :). I don't recall any " laurel" being used though.
na notice ko lang sa latest videos sir joel is so generous with his seasonings! walang tipid tipid 👍
Dahil dito nag crave ako ng adobo. Napahanap tuloy ako sa Grabfood ng bukas pa, 11;20 PM ng gabi.
I tried this technique this is by far I think the best adobo!
I love this guys, really knowledgeable and fluent
This is kinda how the people in my place cook adobo. They put all the ingredients together in a pot or a pan, cover it with vinegar and salt, let it boil until all fluids dry or oil comes out. The oil then basically fries it. However, we put red coloring in it using atsuete. I'm from southern Iloilo.
A lot of old cooks in pampanga cook their adobo this way, no soy sauce but only vinegar, salt and the usual spices.
The Bicolano's version of this adobo is "Adobo sa Asin" which means adobo in salt. My mom's recipe doesn't use vinegar. We let the meat render and cook in its own fat/ or add a little bit of oil until the the meat turns brown due to the caramelization of the meat with the garlic. Then we use the leftover oil with the caramelized bits into our fried rice or "sinanlag". I always have a jar of "Adobo sa Asin" travelling form Albay to Manila/Laguna during my student days.
Hope this isn’t the last of the series! We need more!
My Mom's favorite to cook for my Dad, Adobo sa asin or sometimes adobong puti.
In my observations, soy sauce + vinegar and the rest of the ingredients=Adobe, vinegar and the rest of the ingredients =pacsiw and soy sauce and the rest of the ingredients is mostly Chinese cooking. Thank you for the blog
I tried making this earlier. The acidity of the vinegar actually helps in tenderizing the meat.
Eto inaabangan ko. I followed this recipe when marketman posted this on IG. Sarap nito! #filipinofoodforward
I like this kind of adobo. A lot of on point insights as well from the host.
Yes this is the adobo I used to know when I was younger we had this thing after town fiesta.
When the recipe starts will lard - I know I am in a real place.
This is great and very informative. Keep it up! Thank you!!!
It’s called “Humba” in Cebu! My grandma’s cooking was the best!😊
Erwan and the Team you nailed this show!!!! great job. One thing, get rid of the echo inside the kitchen set. I think you are aware if it already. 👌🏻👌🏻👌🏻
I would like to request if you can feature a kare-kare dish that would have been prepared from a recipe of years ago. Today's modern version of kare-kare is not how I remember my late grandmother prepared this delicious dish. I'm already a senior citizen so you can probably tell that my gradmother's recipe I was referring to is ancient LOL 😂. Thank you.