Pro Chef Reacts... Uncle Roger APPROVED Pork Adobo (Andy Cooks)

Comments · 961

• CH

  @ChefJamesMakinson · 3 years ago (edited) · pinned

  Don&apos;t Forget to Subscribe and check out Membership! :) <a href="https://www.youtube.com/channel/UCOxlk7Owc7Qz1F6jOZFasbQ/join">https://www.youtube.com/channel/UCOxlk7Owc7Qz1F6jOZFasbQ/join</a>

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• ME

  @mercedesbancolita1212 · 3 years ago

  The adobo basic recipe was developed for the purpose of preserving meat. Because in early years we didn&apos;t have electric refrigerators but mud and claypots to preserve meat. That&apos;s why onions and chili are not an adobo ingredient because it can spoil the adobo easily. Just peppercorn, garlic, bay leaves, salt and vinegar as the main ingredients. Then we get a portion of the adobo for each meal and recook it into many ways and variations. Soy sauce is for coloring and flavor and some potatoes to control the saltiness. Any meat can be adoboed. Best tasting adobo is a mix of chicken and pork.

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• XT

  @xthomprya · 3 years ago

  My wife is Filipino and makes amazing adobo. She&apos;ll add Sprite while cooking it instead of water and sugar, and it really works so well!

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• MI

  @Midori_Ringo · 3 years ago (edited)

  I was taught this by an ex&apos;s lola. It has been the better part of 20 years since then, and all the way through university to today it is one of the best budget meals you can make. Handful of ingredients and those ingredients aren&apos;t &nbsp;hard to find and they&apos;re cheap too! and almost 0 effort. The fact you basically need 1 pot saves on cleanup. But to me the star of this dish is the sauce. That sauce over hot white rice is great on a cold day. The protein doesn&apos;t really matter as long as it&apos;s not super lean (fish you might not use though). Squid adobo is particularly tasty. &nbsp;I planted a bay laurel tree 10 or so years ago just for adobo.

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• SP

  @SpringN282 · 3 years ago

  This is the video we needed! Both very experienced chefs with educational videos! I love chef Andy and I’m so glad he’s getting more of the recognition he deserves!

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• IA

  @iamnotgordon6205 · 3 years ago (edited)

  I&apos;m a Filipino and I&apos;ve been cooking pork adobo for decades. Andy has this recipe spot on (and its absolutely ok to substitute Filipino soy sauce with a combination of light and dark soy sauce). One thing I would like to suggest though is that after cooking the adobo it would be better to pan fry the meat until you achieve a light sear, while simultaneously reducing the sauce separately. Combine the meat and sauce when plating to achieve a better aesthetic (although its also fine to combine before plating if you&apos;re eating at home). &nbsp;Filipino&apos;s also love to eat pork adobo with hard boiled eggs marinated in the same sauce mixture. The rice you have in the video is also spot on. Never eat this dish with long grain rice, as the taste would not be the same without appropriate amount of starch.

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• RI

  @rice6682 · 3 years ago

  Pilipino adobo may vary depending how we want it to be cook <br><br>The secret in cooking adobo is vinegar. Coconut vinegar is common but using kaong &nbsp;(sugar palm) or sasa (nipa palm) will make a difference. Specially if local garlic from Ilokos is use, it is more flavourful and more aromatic. <br><br>Be generous when adding vinegar.

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• TJ

  @tjtang · 3 years ago (edited)

  The name applies … Watch Jamie Oliver made „Ramen“ without Ramen 😂

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• PI

  @PisongKaninAdventures · 3 years ago

  Cooking adobo is very simple... the simplestt is just mix all ingredients and simmer it... 1 pot or pan is just what you need. A clay pot on wood fire or charcoal is better as the fire gives flavor also. That is why adobo cuts are larger cuts because they are slowcooked longer... about 1 to 2 hrs.

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• VE

  @verndogs · 3 years ago

  When I was in Barcelona, I had chicken adobo in Kasarap. &nbsp;As a Filpino-American - I can vouch for how authentic and good it is.

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• AM

  @amylenem · 3 years ago

  In our version of Adobo, we don&apos;t add water to tenderize the meat. Our adobo is dry, oily and crispy but tasty. Not a famous version but that&apos;s the one I grew up with in our province. When I went to the city and had adobo with watery soup, my taste buds made a really major adjustment. 😅

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• NZ

  @NZdiagnostics · 3 years ago

  Wood cutting boards are a lot more sanitary than you might think. The wood retains enzymes which quickly deal with nasties like salmonella bacteria. Researchers were initially surprised when the wooden boards were more sterile than the plastic ones after a period of time.

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