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
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.
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!
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.
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! ❤
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.
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
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.
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 🇨🇦. ❤️
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
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.
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 ❤
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.
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
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 fascinating. so intense with the garlic and spices. one detail I'd like to clarify... you said "here's the 3 hour version, we cooked this yesterday, and kept it overnight"... how did you keep it? refrigerated?
There is a kind of adobo that is taste like tocino or bacon. You only need to sautee /sangkutsa these cubed young pork belly. It will cooked on its own oil and it taste like candied meat covered in its own oil. Completely submerge on its oil. The only aromatics that you can smell is the banana leaf covered the dish. I happen to taste this dish somewhere in Magalang Pampanga.
This is how I like my adobo. I was told by my Lola this was called adobong tuyo because there's hardly any sauce and it's just oily. This is also very good the next day to make adobo fried rice
It is also called by the locals in northern provinces "adobo natural" or "adobo sa asin". They actually use wild boar. Way back then there was no fridge or freezers so what they tend to do is preserve it with salt and hang it till they need to cook it.
My mom used to cook this type of adobo..Large chunks of pork placed in glass jars packed with pork fat, (ampella)..Keeps for weeks unrefrigirated..Just scoop it up and top over steaming hot rice and Voila!..you have a most satisfying meal..A true comfort food!..👍
On a slow journey to reconcile a taste for adobo. It was really not one of my favorite Filipino foods after years of growing up with very soupy, gamey adobo. My parents never cooked it slowly nor took time to trim the skin and render the fat, and it would basically boil for 1 hour max with the amount of water in it. It was the same method for either adobong puti or toyo, pork or chicken. And using Kikkoman (but that's a personal pet peeve for me because I don't like how Kikkoman cooks with vinegar - meant to be for dipping or Japanese sauces.) But that was the way, apparently - sorry grandma if that happens to be your recipe, otherwise my parents were just not good at executing it. I love this showcase and hope to see more about the true precolonial roots of our food. We kids of immigrants are exposed to a very superficial version of our heritage, and only rarely do we have relatives able to recount stories of ancestors who did things in a highly traditional way.
Maria Orosa (1892-1945) is often credited as the inventor or the palayok (clay pot used as oven), so not really ancestral but very nice series FEATR thanks :)
This is how you make videos - not over produced, having endless movement (for ADHD) and yet not like those absurd cooking tutorials, these content creators make nowadays.
My grandma version Are pork. Soy sauce, bay leaf , Ginger, garlic ,a little salt wait until the water fully submerged then add the suka or vinegar..make sure it's natuyo and nagmamantika..
That's how I remembered the Adobe during our childhood years no soy sauce . Peppercorn garlic vinegar seasalt and laurel leaves. Actually with pork belly being used it will render fat already.
adobong pina-uga. ngayon na gets ko na ang sinabi ng lola ni misis," hindi itim ang adobo, dapat brown(golden-brown siguro)". thanks! from: Surigao del Norte
Been seeing Mr. MM in his ig page but it's so nice to see him here in yt. At first glance I thought he already started his channel. Hope he might consider doing so. 😁😍😍
This is called Adobong Matanda in Taytay Rizal. It's considered as an old way of cooking adobo. We use patis or salt and not soy sauce. The out come is a whitish adobo, in which we reduce the juice sauce unti and wait until the oil comes out from the pork. Just like the process of cooking of longganisa. It's a 100 times tastier and tender than your usual adobo recipe.
So cool! Ty for sharing. I'm wondering what temp you cooked it at for the slow cook? you started it on high "600 - 700 F" was I think you said. But then what for the 3 hr cook?
I felt a little bit emotional when I saw this video. My passion of cooking, makes me want to go back to the roots... To how my fave foods came to existence in the first place
I made this one and you really need to get banana leaf to line the pot. Otherwise, you will get a badly burnt bitter tasting adobo. Upon cooking this, you will realize how thankful you are that the chinese introduced the soy sauce.
