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
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 🤡
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.
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...
@@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.
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.
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
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.
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
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.
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.
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🤘
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
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
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 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
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.
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)
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😅
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 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.
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.
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.
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.
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
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 :)
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.
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!
