I was gonna ask you for that. You've sorted tea for me tonight so that's worth a few bucks for a good cause. Well done, mate.
@TheRealLiamLarnach Жыл бұрын
I love it Andy! I hate to be a buzz kill but that last bottle with the red label is Japanese Sukiyaki sauce, it is made of Soy, sake, mirin and sugar. i assume you can't read Japanese, lucky for you, I can, so just a heads up it will burn fast if you treat it like soy sauce. Happy cooking!
@neyoimarley Жыл бұрын
Do a Sisig please 🥺👉👈
@eradicator1830 Жыл бұрын
The best secret of Adobo after cooking it have it in the Fridge for a day then reheat it, the taste would be astronomical 😊
@ShivneilPratap-ManUtd Жыл бұрын
Where’s the Uncle Roger review link btw
@armil4850 Жыл бұрын
When I cook my pork adobo, I don’t measure the amount of soy sauce and vinegar. I just pour it in until the voice of my ancestors tell me to stop. Lol 😂
@ckondoryano5173 Жыл бұрын
same hahahaha
@erin-f4543 Жыл бұрын
aa uncle roger would say "just use feelings...."🤣🤣🤣
@joshuabalbuena3880 Жыл бұрын
They kinda have different ancestors 😂
@rp17rionda Жыл бұрын
Uncle roger adobo would have boiled eggs and diced fried firm tofu/chopped celery leaves for garnish😁..thats how you put Chinese touch on a Filipino adobo
@jamnee2648 Жыл бұрын
Me too, we do the "tantya tanya" 🤣🤣🤣
@keemabu8443 Жыл бұрын
FINALLY!!! this is authentic adobo, no lemon, no parsley no any unnecessary garnish.
@justineluizpedrina2503 Жыл бұрын
This is adobo we all know "authentic" but if you will do some research, adobo was made way before soy sauce was invented. Way back in the day, they used salt. Since he made the adobo we all know, this is a perfect one, no western influence on the dish
@davidlacson4940 Жыл бұрын
He needs kalamnsi ...just a touch
@keemabu8443 Жыл бұрын
@@davidlacson4940 kalamansi... on adobo?? it already has vinegar, why would you put kalamansi
@ringobingo Жыл бұрын
What's authentic?
@breeg9837 Жыл бұрын
Its not authentic, my opinion.. sugar?? Nooo
@thesoonyoungtohoshi0615 Жыл бұрын
*The thing with **_Adobo_** is, it has different variants. The Philippines has 7000+ islands so it’s only natural to have **_Adobo_** be cooked according to the taste, culture, and ingredients prevalent in the region. And for as long as the **_Adobo_** has its basic ingredients, it’ll still be **_Adobo,_** no right and wrong.* I like mine without sugar or Sprite/7Up or anything that will give a hint of sweetness. I want the old-fashioned one, with hardboiled eggs, and potatoes. And I remember the _Adobo_ of my officemate from the Bicol region. One is with plenty of red chilis, and another variant is with coconut milk.
@andrewbrown5300 Жыл бұрын
Sorsogon they eat it with chilli and coconut milk 👍
@kimalfonso5756 Жыл бұрын
True, this is the comment that I've been looking for...
@andes..f9510 Жыл бұрын
We call it "Adobo sa Gata" ( gata means coconut milk) -fromCamarinesNorteBicol-
@BlackAntCrawling Жыл бұрын
My mum, from Ilocos, cooks our _Adobo_ using _"sukang Iloco",_ so it has a bit like a wine-y taste. _"Sukang Iloco",_ by the way, is a vinegar from the Ilocos province made from fermented sugarcane juice.
@lianelangitan-nelson1266 Жыл бұрын
I’m from Bicol, and as we all know, Bicolano love chili 😂🫣✌️ I love my adobo spicy 🌶️😋
@sshah2545 Жыл бұрын
Hahaha the “very good” when he drops the sugar lid is why I love you Andy. You’re authentic, and you’re my all time favourite chef
@andy_cooks Жыл бұрын
Thank you!
@BoomerAnn Жыл бұрын
@@andy_cooks Yeah...Ditto! You're fun to watch, entertaining, educational...you're edutainment and cooking lessons. Thanks Andy!
@hammsuke3981 Жыл бұрын
Now uncle roger gonna roast on that part
@netiharwati903 Жыл бұрын
@@andy_cooks halo
@maorihammer1242 Жыл бұрын
Hahaha I was thinking the same thing 😂
@JorgedelasAlas Жыл бұрын
Hi Andy! Filipino here. I like how you made this adobo with no frills. I'm sure any Filipino who tastes your version would appreciate it and probably would think it was cooked by a Filipino. I usually don't have time to marinate, as we often make adobo on a whim. I subscribed and will be watching your videos. Good job! 😂
@xxKyzerSozexx Жыл бұрын
Hey Andy, new to your channel and ended up making this, just to give you an idea I'm terrified of cooking and the last time I cooked anything I burnt toast. I followed this video step by step and I actually surprised my wife and myself. Your videos are truly an inspiration 🙏
@rasgotiriebud Жыл бұрын
Came for the recipe, stayed for the stache.
@hefeibao Жыл бұрын
Same
@ericewaldklaver Жыл бұрын
😂
@blakkmask4444 Жыл бұрын
Lol 🤣 classic 😉
@hellfish2309 Жыл бұрын
He looks like a Pinkerton detective
@andy_cooks Жыл бұрын
Haha thanks legend!
@isalesiiibarrynicholasd.1191 Жыл бұрын
Even when the video is just getting started, I'm 100% confident Chef Andy will Cook it with 100% precision.. One of the most accurate chefs when cooking other countries cuisine, it gives justice to the food and its culture.. Approved as a Filipino 🇵🇭
@preciousplasticph Жыл бұрын
where the onion to thicken sauce? where the chili? chopsticks for filipino food???
@SillySymphonyXD Жыл бұрын
As a filipino 🙄
@thefool4989 Жыл бұрын
@@preciousplasticph some families put onions, some don't.
@GuntWastelander Жыл бұрын
@@SillySymphonyXD You say that like people who are born and raised in a particular culture are somehow NOT more equipped to judge the authenticity of their own cuisine? “As a (blank)” is a valid argument and Andy specifically stated he was curious to hear feedback from the Filipino community. So shut up lol.
@HunterPh Жыл бұрын
Nah. It is not even closed to authentic adobo
@christineharper8591 Жыл бұрын
I love you posted this. I quit making adobo because my Mom would not share the entire recipe and I kept screwing it up. I am making this and inviting her over for dinner!!
@jesusisking8502 Жыл бұрын
Why would she do that?
@MayLamZ Жыл бұрын
@@jesusisking8502 maybe she's doing that so that the children would come back to her place for dinner because of that specific dish they crave😂
@jesusisking8502 Жыл бұрын
@@MayLamZ Good Mum's need to be needed.
@bunitabeautiful Жыл бұрын
Me too I dont share my recipes with my son so he'd be looking forward to my cooking everytime
@Thejamlife2415 Жыл бұрын
What did your mom say about your adobo?😅
@supanfrancis Жыл бұрын
From a Filipino Aussie, perfectly made! Well done! ❤🇵🇭👍💯🥇🏆
@andy_cooks Жыл бұрын
Thank you!
@edgarromano2569 Жыл бұрын
@@andy_cooks the way i cook adobo..you nailed it chef
@InstrumenttechSubicBay Жыл бұрын
Filipinos eat using bare hand….not Chopsticks!😎
@missjackjack Жыл бұрын
My mum makes this with boiled eggs. She puts it in like the last 5 minutes of the simmering. So yummy!!!
@marivice4064 Жыл бұрын
I love that youve been cooking Fipino and other asian foods lately❤ I have the same exact ingredients for my adobo but i always put more garlic and pepper. Adobo tastes so so good with a lot of garlic❤
@JosiahBradley Жыл бұрын
Getting a positive review from Uncle Roger is way better than a Micheline Star.
@andy_cooks Жыл бұрын
Haha
@meachyofficial Жыл бұрын
U rodger is a fake
@superlogistics1 Жыл бұрын
Uncle Roger positive reviews basically worth nth mate
@eduardosaysonjr7880 Жыл бұрын
@@andy_cooks need to put some Ginger with the Garlic.. Traditional way here in the Province Philippines
@eduardosaysonjr7880 Жыл бұрын
@@andy_cooks minced Ginger..
@geniusgamerwannabe Жыл бұрын
That's why I subscribed to this channel. He never puts ingredients that's not supposed to be there. So accurate and food looks delicious too. Thanks Andy.
@jayson2103 Жыл бұрын
FIY. In the Philippines we also put pineapple chunks, coconut milk, and potatoes and some put saging na saba (banana plantain)
@ammagon4519 Жыл бұрын
@@jayson2103 tbf they're pretty optional and aren't really necessary unlike what a certain chef did in a national television (I do like the ones with pineapples tho)
@brucebanner8397 Жыл бұрын
@@ammagon4519 is right. Pineapple, coconut milk, potatoes are optional. NOT REQUIRED to be put on adobo. What makes adobo, an adobo is the soy sauce and specially the vinegar
@ryujisusapphire9511 Жыл бұрын
Is it bad? Because I put ketchup and sometimes Oyster Sauce.
@fyeelessarndra3392 Жыл бұрын
came here from Chef Brian Tsao's video, I must say this pork adobo looks divine and I bet it taste like heaven too. I'm from Sabah (Malaysian Borneo) and we have a similar dish called "Masak Kicap" which literally translates to "cooked with soy sauce". The only difference with adobo is that we don't use bay leaves, instead we use spices like cloves, cinnamon sticks, star anise, coriander seed and cardamom (and I add a few bird's eye chillies because I love spicy food and the spice cuts through the pork fat), and we put other vegies in like large onions and/or carrots (but I don't put any in mine LOL), and we use any types of meat (pork/fowl/beef/buffalo etc.)..imagine eating this with piping hot, freshly cooked rice 🤤
@jhuneveloria Жыл бұрын
its not close to adobo o.o cinnamon sticks, star anise, coriander seed and cardamom, its called mema. . .mema i comment lang
@boartank Жыл бұрын
I have to try this
@Neverthemoreorless Жыл бұрын
That is the Adobo we all know. You never fail Chef.
@dprfail Жыл бұрын
you're not even a filipino
@Neverthemoreorless Жыл бұрын
@@dprfail Me? Guess again.
@dprfail Жыл бұрын
@@Neverthemoreorless ok you win
@waynefeller Жыл бұрын
@@dprfailHow much did he win?
@chillax801 Жыл бұрын
Adobo with asuete will always be the best for my taste 😋
@andrewkim870 Жыл бұрын
I appreciate how open you are to constructive criticism!
@andy_cooks Жыл бұрын
Always brother, it's the best way to learn sometimes
@briandugan4570 Жыл бұрын
Indeed
@iamnotgordon6205 Жыл бұрын
I'm a Filipino and I've been cooking pork adobo for decades. You have 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're eating at home). Filipino'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.
@themorn2112 Жыл бұрын
That's how I cook it (Kampampangan way) using Datu Puti soy sauce and Apple cider vinegar. I cook this using Pork belly and Pig feet. I pan fry the pork for 5 minutes, then add vinegar and cook for 5 minutes to take the sour edge off (No sugar added) before covering and simmering. I tend to go with Thai Jasmine rice. I will definitely give this version a shot.
@ajaj7550 Жыл бұрын
shut up.
@robinchildofgod5 Жыл бұрын
I was taught to make pork Adobo by a Navy Senior Chief who was from the Philippines. He used pork butt, as that is what he could . He was in charge of the mess for our field exercises. Best meal we had that week. 😋
@shijai Жыл бұрын
Filipino here. Amazing recipe. My grandma has a different take on the recipe, but yours is close to her's. The only difference is my grandma likes to add lots of red onions just before she serves it.
@unknownuser-hz8dn Жыл бұрын
Red onions!!!! 🥰🥰🥰
@waysuusiiryus9996 Жыл бұрын
Bet your grandma is richh
@eduardochavacano Жыл бұрын
adobo has so many variants, it is a joke. You can add chocolate chips or tomato paste and it will still be Adobo by some Filipino who wants to be original.
@keais4513 Жыл бұрын
@@eduardochavacano no it isnt, bad analogy, do better
@wren8996 Жыл бұрын
Red onions??? At this economy??
@togrodnik Жыл бұрын
Andy… I TRULY appreciate the fact that you stuck to “Uncles Roger’s” version of this recipe! Absolute respect for his rendition of the recipe!!! I’m drooling!!!
@jamstoo Жыл бұрын
In our house we have method of cooking Adobo called Adobong Tamad (Lazy Adobo). We toss all ingredients on pot then just let it finish cooking itself.
@madelnimer1359 Жыл бұрын
Same thats how I cook my adobo HAHAHA
@detectivechronos098 Жыл бұрын
haha same
@logan309447 Жыл бұрын
Same! We cook a big pot with alot of sauce to pour onto our rice
@SETTe0918 Жыл бұрын
😂😂😂😂😂me too. Toss everything and waiting for it to be cook!!! Viola easiest and fastest adobo ever
@evandronasserdasilvaguedes6534 Жыл бұрын
Since I saw one of your videos I realized how good you're cooking, I appreciate all the lessons...I always watch you from Angola🇦🇴 wish you more and more success
@andy_cooks Жыл бұрын
Thank you for watching, i appreciate it!
@mariasalomeharina9678 Жыл бұрын
Hi Andy, I'm an avid here, thank you so much for featuring our native dish on your channel. I love adobo and would want to try cooking it the way you do. It looks good and delicious. My daughter also cooks it with the same ingredients as yours but without marinating. It's also good but maybe her adobo is a bit saltier. By the way i know 3 adobo recipies: 2 from my grandmother such as the adobong manok sa gata( chicken adobo in coconut milk) and the other the simmered adobo with soy sauce and tomatoes while the third one is from my mother -in-law and it's called adobong matanda (old adobo)from my hometown in Taytay, Rizal without soy sauce but with a dash of salt and patis(fish sauce) all 3 recipes have the basic ingredients up to the vinegar plus the featured ingredients that I've mentioned. Just sharing from the Philippines Mabuhay!!!🇵🇭😍😍❤️❤️❤️😀
@jjmac83 Жыл бұрын
Looks good! As a former expat in Manila, hands down one of my favourite Filipino dish. It’s amazing how the recipe changes region by region - even between households.
@uncledreisenior Жыл бұрын
As a Filipino, this is a 2 thumbs up. Adding potatoes in there balances things a bit. But overall, this is great. I just love seeing foreign chefs cook Filipino foods. You just earned yourself a subscriber. 🙂
@yabadoo7335 Жыл бұрын
Potatoes? 🤦♂️
@_K4OS Жыл бұрын
@@yabadoo7335 usually diff. parts of the Philippines add something in there, that's the basic Authentic recipe (this video). so adding Potatoes kind of like saying, I like my coffee with sugar sometimes, sometimes I like honey or sometimes I like it just black.. same goes with adobo, some like it with potatoes (which I sometimes do), sometimes people put banana (those big ones not the small sweet ones), sometimes pork and chicken adobo mix. so for Adobo all I can say is put anything if you think you like it just stick with the Basic ingredients. Soy sauce, Osyster sauce, Vinegar, Sugar, w/o Bayleaf.
@yabadoo7335 Жыл бұрын
@@_K4OS nakakabawas ng lasa ang patatas
@uncledreisenior Жыл бұрын
@@yabadoo7335 There is no set recipe for Adobo in the Philippines. That's why as Uncle Roger said it's hard to mess it up. Yes, that's why I said potatoes balances the dish a bit, if the taste is a bit too salty or sour. To some extent, others put Hard boiled egg in there.
@uncledreisenior Жыл бұрын
@@_K4OS You're totally correct with that bro. Not only potatoes but a lot of variations that I tried. I just preferred potatoes especially on the Chicken Adobo. 🙂
@belinabergendahl4665 Жыл бұрын
Hi Andy, since am Filipino-American in NYC but belong to the Pampango region in the Philippines, basically Central Luzon, am versed in the prep of adobo, be it pork or a combination of pork and chicken. If not quite in a hurry, you can keep the marinade in the fridge overnight. Don't use too much pork fat in my cooking. But yours look good!
@marhar1172 Жыл бұрын
Had an ex boyfriend who grew up in the Phillipines and he made it using chicken legs. I absolutly love this dish, it really woke up my bland Aussie tastebuds. Have been dying to make it ever since we broke up. Thanks for the recipe👍
@lance_c1323 Жыл бұрын
Yow thats my favorite food in the entire planet.
@michaelshauncantos3613 Жыл бұрын
Sorry for the break up...but there are tons of filipino meals I'm sure your taste buds are dying to taste❤
@bahaykoofficial Жыл бұрын
What happened? :)
@xpaul9875 Жыл бұрын
Adobo can be cooked in so many ways, just the main ingredients then add the twist to your liking. That way you can enjoy it. Adobo have so many version here in the Philippines, and the one with potatoes is the best for me.
@MrTRexPh Жыл бұрын
Some Filipino restaurants (turo-turo) have hard boiled eggs in the adobo and it works so well. You should try it. Some also put potatoes. I personally just leave it plain because I forget to add them. You can also do a chicken pork adobo. It's basically cooking two types of adobo. Then mixing them. Also, you don't need to measure the amount of soy sauce and vinegar. Let the ancestors speak to you. Use white vinegar. Try all of these, you won't regret it.
@tsuryu Жыл бұрын
I'm a Filipino and my grandmother adds potatoes to the dish and it's so good when it's softened by the adobo
@bawalangmahina Жыл бұрын
I'm a filipino, adobo become part of our culture. But it's sad to say that adobo is originally from spanish that invaded us a century years ago PS. Sorry for my bad english 😂
@andrewbrown5300 Жыл бұрын
Can add cassavas as well
@lowkeyalien6477 Жыл бұрын
Some ancestors add Sprite too.......
@gramirez72 Жыл бұрын
Mr T-Rex Except, his ancestors are probably not Filipino, they wont know what to tell him… so, yeah, he has to measure.. LOL..
@ellamae6360 Жыл бұрын
I’m Filipino and I love the way you make the adobo. It’s perfect!
@MamitaClaud Жыл бұрын
Chef, there are actually different versions of adobo in different household. In my home we put pineapple. Sometimes like a stew and sometimes almost dry which is my favorite. Sometimes marinated and sometimes a fast cook. One friend cooked it without soy sauce and it's called puting adobo or white adobo. Sometimes it's fried and sometimes boiled only. You can use chicken or pork for adobo with or without the skin. Yes to lots of garlic. Yes to peppercorns and laurel leaf. But your version got the basic ingridients and looks delicious. Cheers!
@andy_cooks Жыл бұрын
I have heard there are many variations of this great dish. Looking forward to getting over to the Philippines and trying different versions there.
@DonReyOrantoy Жыл бұрын
@@MamitaClaud include Siargao
@danieljohnberdadero6721 Жыл бұрын
have you tried it with gata "cream" with kalamansi "lime juice" on it? thats the version that my mother in law I tasted. and its one of my favorite version.
@MamitaClaud Жыл бұрын
Yes I almost forgot about that. Adobong manok sa gata. Either in Nagcarlan or Majayjay, Laguna.
@rhytz18 Жыл бұрын
I am from Western Visayas part of the Philippines and we cook our adobo with atsuete for added taste and coloring plus tanglad (lemongrass), then cooked in coconut vinegar, a little soy sauce, looooots of garlic, red chili, and sugar until sauce dries up and the pork's oil comes out. I cook this version even when I'm already here in Manila because it reminds me so much of my life in the province and also because my housemates love it so much. ☺️
@jackholleley2232 Жыл бұрын
Hi everyone, I cooked this recently and it was delicious. I added some chillies for a bit of spice but it would have been very tasty regardless. The pork ends up so soft and tender and it's so easy.
@marientoinette11 ай бұрын
You can add some coconut milk if you're fond of it. It's a different style of adobo, there's also adobo made with just vinegar, garlic and black peppercorns called adobong puti (white adobo).
@DerKurfuerst Жыл бұрын
Made Adobo for my filipina grandma some years ago (I'm german-filipino). Wasnt quite like hers but she was very proud and was still very good. Certainly need to to it again!
@andy_cooks Жыл бұрын
Nice! It's hard to beat a Filipino grandma's recipe.
@kehaulani1140 Жыл бұрын
You can never go wrong with adobo! As long as you have the basic ingredients! I actually followed your recipe! It’s pretty good!
@marcdanielmanalili336 Жыл бұрын
You should see the food network adobo, they went wrong on so many levels
@amn2760 Жыл бұрын
@@marcdanielmanalili336 Yeah, it almost impossible to ruin adobo but somehow the suit guy still managed to f⬛ it all up
@gerome022 Жыл бұрын
You did a great job! You can't really go wrong with adobo/at least it's hard to mess up, since there's sooo many variations of it. There's even one, where you fry it first then cook it with the sauce later on. Sooo the pork skin's nice and crispy
@yzahverdeblanco7136 Жыл бұрын
This is exactly how my mom makes adobo when we were still in school. Yes including the spring onions on top! 🫣 She would marinate the night before and cook it while we were prepping. By the time the school bus arrives, our lunch box is ready with her glorious adobo. 😊 This dish really transports you back home. Thank you Chef! 💕
@bcd4562 Жыл бұрын
This is like my 96yo Filipina mom taught me. Kept it simple and that's so great 👍
@agnesg2811 Жыл бұрын
The best one I've seen so far. The amount of garlic is on point. Using coconut vinegar yes. Awesome!!!
@mitchson290 Жыл бұрын
One of my favorite adobo videos! There’s no one right way to make adobo as long as the essence is there and you def hit the essence.
@keanmira9641 Жыл бұрын
Thank you for appreciating Filipinos Pork Adobo!❤❤❤ same recipe that I am using for my adobo. That amount of garlic and bay leaves! Love it!
@HunterPh Жыл бұрын
No bay leaves and with onion for me. Pang humba lang ang bay leaf
@LucyFerr000 Жыл бұрын
@@HunterPh it helps or gives off a good aroma. It's optional, but you can add pineapple too, instead of sugar, to add sweet and savor flavor.
@NYR2K87 ай бұрын
I made this last night and my partner said it was restaurant quality and she would pay up to $40 AUD for it and be satisfied. Thanks Andy, was very easy to make as well!
@kuysvonito6688 Жыл бұрын
I am a Filipino and you nailed an authentic Adobo! Well done dude. Please try "Bicol Express" next time
@kakarot9800 Жыл бұрын
Walang asukal ang adobo na authentic 😂😂😂
@paulobuenaventura6013 Жыл бұрын
yes try bicol express plss
@interruptingcow2418 Жыл бұрын
@@kakarot9800 meron. Walang authentic na recipe brad. Bsta may suka, soy sauce, bawang at karne pede na un maging adobo.
@kakarot9800 Жыл бұрын
@@interruptingcow2418 meron brad nood ka kung ano origin ng adobo
@interruptingcow2418 Жыл бұрын
@@kakarot9800 origin? Jusko wala na un. Lhat nang bahay may sariling recipe. Lhat nang province meron din sariling recipe. Pati ibang bansa gumaya narin at gumawa din recipe nila pero ang importante ang bawang, soy sauce, paminta, bay leaves at suka.
@harryws3542 Жыл бұрын
I love this presenting style, and with such a nice demeanour too - would love to see a tv commissioned travel cooking show with this guy
@heyjowsucksii4128 Жыл бұрын
Filipino here.. it's true that adobo is dish that can be altered depending to your liking. As for me, I like it with boiled egg, pineapple tidbits and a good amount of red chillis. You did a good one on this chef! Keep up 🎉
@RedheadNGingerbread Жыл бұрын
I started watching a few of your shorts on various platforms. Now I’m on YT binging your vids. I’m so impressed with the authenticity of your food, regardless of its origin, like this one and the som tum. As an Asian woman, I can tell you’re the real deal. Keep up the great work!
@eduardochavacano Жыл бұрын
So many fake adobo recipe
@korubi.coffee Жыл бұрын
You are so respectful to the culture and the ingredients. Thank you!
@amoro8682 Жыл бұрын
This is how my father cooked adobo, and this is also how I make it. There are so many methods out there, but this has the best results.
@kozenfarm Жыл бұрын
Yum - makes sense to marinade first then brown for saturated flavor. Also love your humble but worldly approach to food/life! Mahalo!
@andy_cooks Жыл бұрын
Thank you
@ILoveCuddlinCows Жыл бұрын
I'm so glad I started watching your videos, I'm gonna try and make some, if not most of the dishes you've taught us. My wife and I love your videos.
@kanorjunior8306 Жыл бұрын
Great version of our Filipino Adobo. You nailed it from the marinating process 'til it is well cooked and ready to serve. Just awesome...
@brendonreyes6622 Жыл бұрын
Damn, that's spot on. Try Adobong tuyo, which means to dry it out. You render the marinated pork until soft, and wait to fry it in its oil.
@byron9369 Жыл бұрын
Josh Weissman and Andy are the only chefs I’ve seen that cooked adobo with 100% precision. Gotta respect that. ❤️
@jordanbabcock9349 Жыл бұрын
Weissman is unbearable though.
@wheelman1324 Жыл бұрын
@@jordanbabcock9349 Amen
@IslamBenfifi Жыл бұрын
If only Weissman returned to his previous calmer persona and stopped cooking sanwiches and pizzas for the 19873th time
@wheelman1324 Жыл бұрын
@@IslamBenfifi If only he understood the reason why people like fast food. Instead he insults his viewers for enjoying it.
@pamelaandurielph2223 Жыл бұрын
How about Travis Kraft hahaha
@TitoHopia Жыл бұрын
Very nice.. every region and every family in the Philippines has their own version and ingredients. Nothing wrong with all of them everyone's recipe is delicious
@Ronsino. Жыл бұрын
Fantastic video on this one Chef! I can't wait to try this one myself.
@andy_cooks Жыл бұрын
It's a great dish!
@ginopineda3974 Жыл бұрын
Like uncle Roger said Filipino adobo is hard to mess up and you nailed it look delicious 🤤
@empressyukii4183 Жыл бұрын
I just watched Rachel Ray's video making a so called "Filipino Adobo", which not very slightly triggered me, what triggered me more is her Fried rice. You're like a holy water that saves my depression.
@patrickdelacruz6758 Жыл бұрын
I’m Filipino and this is the best adobo I’ve seen. I’m a fan, sir!
@pacificbrass3385 Жыл бұрын
One of the best for sure! 🍻♥️
@wadaya4844 Жыл бұрын
For me it is not adobo if the soy suace used is not silver swan
@patrickdelacruz6758 Жыл бұрын
@@wadaya4844 my mom uses Quality. Its a cheap ass brand you can buy at any market 😂
@wadaya4844 Жыл бұрын
@@patrickdelacruz6758 yup cheap ass brand pero may ibang lasa pag silver swan. Anyway thats just my opinion.
@markrayanvaldez4136 Жыл бұрын
Chopsticks?? HAAIYAAAA
@HermanHermDawgCasaol Жыл бұрын
Love love love pork adobo. Can't wait to try this recipe out.
@andy_cooks Жыл бұрын
It's such a good dish
@joannpenafiel Жыл бұрын
Fantastic! So proud of you cooking our local dish
@sunyvang7082 Жыл бұрын
I’ve always wanted to make some adobo and wow, I actually have all ingredients ready to go lol! Thank you for the simple video
@walalangtv137 Жыл бұрын
You can boil the pork first then sauté the garlic and then add the other ingredients. Simple
@jojocastillo2923 Жыл бұрын
@@walalangtv137.... Actually the video shows the correct way of cooking adobo. You marinate the meat first. By its very name adobo which came from the Spanish word adobar which means to marinate. Unfortunately, the native name of our dish was lost in history but in books written during the early years of Spanish colonization of the Philippines, the natives had this method of preserving meat in vinegar, salt and spices (no soy sauce) called "quilao" (kilaw) which they would later cook. The Spanish chronicler noted that this has some similarities to the way they make adobo in Spain and called the native dish "adobo de los naturales" which means adobo of the natives. This name stuck and later became shortened to just adobo. Another example of name shortening is bulalo. The original name of the dish is Nilagang Bulalo ng Baka (bulalo is a cut of meat coming from the leg of a steer or even carabao composed of the femur bone with the surrounding shank meat and attached tendons and ligaments) to differentiate it from the more common and regular Nilagang Karne ng Baka/Nilagang Baka. That dish started in Batangas and would later become popular and would later become associated with Tagaytay. But take note, Tagaytay and even Cavite where it is located do not have a cattle industry. However, Batangas has a thriving cattle industry and known for it's beef. Tanauan City where nilagang bulalo started and became popular (also in Sto Tomas) is only just a short drive from Tagaytay City. Anyway, the dish became so popular that when it is being ordered customers would just say bulalo which was understood to be nilagang bulalo. What's the difference between nlagang baka and bulalo? Nothing except for the cut of beef used.
@walalangtv137 Жыл бұрын
@@jojocastillo2923 im did not say that he is wrong. Most we have our way of cooking adobo. The hell i care about spanish or where adobo came from.
@ray7419 Жыл бұрын
Andy is such an amazing chef, and “babe” is lucky to get this awesome food.
@andy_cooks Жыл бұрын
Thank you!
@iLoveBoysandBerries Жыл бұрын
That's his sister
@fernanaquino2482 Жыл бұрын
@@iLoveBoysandBerries lol. They're Aussies not from Alabama
@SS-gh6jy6 ай бұрын
Andy is the most loved cook/chef he makes all kind of cuisine perfectly Indian Asian Pakistani Thai Vietnamese Korean absolute delight to watch him cook with babe and Mitch 😊❤
@shivaanhiralal1294 Жыл бұрын
Andy is the OG. Really enjoy your videos bro! 🇿🇦🇿🇦🇿🇦
@AxlMihai Жыл бұрын
Your videos inspire me to keep cooking! You seem so patient and friendly, thanks for always sharing!!
@ferdinandpo42723 ай бұрын
Dude, you just cook it 99% the right way ! Thank you !
@mayjoymc Жыл бұрын
I love that you like to cook adobo all the time now. Thanks, Chef Andy. 🇵🇭
@o0bananaman0o Жыл бұрын
this recipe is spot on! skin on vs skin off is personal preference, my tita made the best pork adobo which was very similar to this recipe. she cut the skin off too, but left just enough fat, because the fat renders in the sauce and too much makes it sickly if there's too much, especially when eaten a day or so after cooking
@Edwardin1989 Жыл бұрын
I would fry up and crisp the skin then add it back to braise.
@mamaradlowhitney25Ай бұрын
I’m Filipino and came from the Northern region of Philippines. Our version of adobo aside from the basic ingredients is that we put luya or ginger when we cook it. 😊 It adds a different flavor to our adobo.
@codemonru3535 Жыл бұрын
you made every Filipinos happy on this video ❤
@itsbuffy0205 Жыл бұрын
Love this recipe. Simple and with. I cook mine with chopped round onion and a couple Thai (or Birds Eye) chili and whole garlic cloves instead of chopped. I don’t use peppercorns. My son hates eating around them so I just use ground pepper.
@gwencastillo8801 Жыл бұрын
The way mom cooks it...with the exception of the garnish...my fave comfort food since childhood...thank you chef...
@chichennn Жыл бұрын
Our family also got a similar recipe, but we tend to make it more like a soup, as in the adobo having more sauce. Chicken adobo is also a classic.
@odellraymulato3747 Жыл бұрын
Adobaw. ♥️♥️♥️
@yasib3956 Жыл бұрын
This is our national dish here in the Philippines! The amount of respect on how you create this dish with simple ingredients is how we do it here. No other things in between! Cause simple is best and you nailed sir! ☺ Thank you!
@mercadojerry Жыл бұрын
Hi
@baindaood896 Жыл бұрын
I think Andy is the best Chief The best KZfaqr On the platform & may be the world He is warm & sensitive You feel like your mom is cooking when you watch him cook....bless you dear👍
@neilz. Жыл бұрын
Adobo is awesome and easy. Id love to see your take on another filipino classic. Bicol Express. Thanks bro!
@Noiredz Жыл бұрын
Ahh, yes the superior Adobo. Thank you for cooking it the way you envision it.
@70rodal Жыл бұрын
God bless you, my man. You sliced the garlic like a true cook. You never chopped the garlic as if you were compensating for any lack of cultural understanding.
@ronzedplaysYT Жыл бұрын
Chef Andy, you have to try White Adobo wherein the soy sauce is replaced with patis (Filipino fish sauce) and twice the amount of white vinegar and garlic 🧄 it’s great to have especially during cold seasons. It warms the throat and it’s good. Love the adobo and love the content as always! ♥️
@bernardlabao Жыл бұрын
Adobo is one of the simplest things to cook 😅 I guess some use onion but us tagalogs we just use vinegar, soy sauce, garlic, Bayleaf, peppercorns. That’s it😂 you can put some siling labayo or chilli 🌶️ if you want additional kick into it.
@lourdesheartalfinso3426 Жыл бұрын
YEah, im supposed to say smthn abt the vinegar -- but never mind haha
@spc1982 Жыл бұрын
Us tagalogs? Hoy!
@Dormantee Жыл бұрын
Hey Andy, I made this last night for my filipino family, and it was an absolute SMASH! I did a little variance where I substituted 1 tablespoon of vinegar with Pinakurat Spiced Vinegar, and I think it really compliments the pork. Thank you for the recipe!
@YakYak_ Жыл бұрын
As a Filipina Aussie… You’re invited to the Fiesta. 🎉 Well done.
@mackbolan6263 Жыл бұрын
Your garlic game is good. 🤣🤣🤣 Love how you seem nervous when you're now exposing the actual ingredients. 1:1/2 or 1:3/4 soy sauce to vinegar Ohhh 1.5 to 2 hours cooked adobo. Super Super Tender! Sometime's we'd cook this for 30 minutes because we're already hangry. Final product has awesome carmelization! Looks like its balanced between sweet and Tangy and full of Umami. 👍👍👍
@thekylester11 ай бұрын
The one thing i respect the most about chefs like you is that you always like to see what mistakes or anything else and learn from the mistakes and try again from what was suggested.
@Carnage0583 Жыл бұрын
Look's delicious! Try cooking the version with coconut milk,unripe papaya and bell peppers. It's delicious too. Adobo's secret is the amount of vinegar and garlic you put in it. You can also add sugar in it. Other's put potato or pineapple just to balance the saltiness with a little bit of sweetness.
@spc1982 Жыл бұрын
What kind of adobo is that?
@Carnage0583 Жыл бұрын
@@spc1982 it's called "adobo sa gata"
@steckdosenmann Жыл бұрын
hello andy i REALLY love all your content especially your shorts theyre so well executed and you are so authentic and obviously very very experienced so its very nice to see a true chef take on this wide variety of international dishes! I wonder, yould you ever do a video about professional kitchen hygiene? Like when to use what chopping board, when to wash my hands, when to clean my knifes or surfaces and stuff. Would really mean a lot coming from you! Thank you and keep on and stay safe =)
@mezi007 Жыл бұрын
Adobo is super simple to do yet very tasty. Simple ingredients too. You can also fry your leftover adobo the day after and you'll be surprised how good that tastes.
@Mimi_L. Жыл бұрын
I discovered that apple cider vinegar works well with pork adobo, too - pork and apples go well together so it just makes sense!
@jonestraloma Жыл бұрын
Looks good. Perfectly authentic and similar to my moms. We don’t use chop sticks though. I mean, we always kept chopsticks, but mostly due to the popularity of East Asian food in the US. With that being said, I eat my Filipino food and even my spaghetti with chop sticks all the time.
@preciousplasticph Жыл бұрын
filipinos use fork and spoon, one in each hand to eat. only foreigner use chopstick...lol
@spc1982 Жыл бұрын
@@preciousplasticphI beg to differ. We use kamay.
@jesusisking8502 Жыл бұрын
@@preciousplasticph Real Filipinos use their hands only. :)
@mabelledj Жыл бұрын
well done! something I've been doing lately is cooking adobo with coconut milk. just add a cup of it in the end and keep it cooking until it thickens and the oil comes out. it's a regional variation on adobo that we call "adobo sa gata". It's delicious. give it a try!
@MarkAlvimRufo Жыл бұрын
Adobo is one of the most popular Filipino dishes and it has more than 100 different version/recipes and the traditional adobo is one of the most cooked recipes. One of my favorite is white adobo, its cooking without using the soy sauce and it's also freakin' delicious. I enjoyed watching all your videos chef Andy. Looking forward to see more of your cooking videos.👍
@A.CMc1997 Жыл бұрын
Adobo is probably one of the few Filipino dishes that could be prepared according to your liking. As long as it is somewhat on the lines of savory, a hint of sweetness, and bit of sourness. NEVER spicy like the ones that a English chef prepared on a day show that Uncle Roger also prepared. I mean, they added chilies even when Adobo never needed chilies in the first place.
@erjohn5404 Жыл бұрын
spicy adobo is good
@rivaridad Жыл бұрын
Filipino here. I add chilies to my adobo. Back in college, I also used to have "adobo diablo" and "adobo diablo sa gata" in an eatery near my University.
@griefer1851 Жыл бұрын
I crave for spicy adobo every now and then, its so good. Though the spicyness i look for is that of from peppers .
@franciscarranza4670 Жыл бұрын
Spicy adobo is a thing wdym?
@simonwood1260 Жыл бұрын
Hey it all depends on the region. "Some like it hot" as the film title goes. In Manila and as north as Sagada I have never seen chilli in Adobe. In Mindanao I see it a lot more. But, I won't generalise. The Philippines is a beautiful nation of 7641 islands, 120 languages, 110 million people and a united nation with regional pride
@admiralL. Жыл бұрын
It is better to use dried bayleafs, it gives better flavorings and aroma. You gonna love that. For your next adobo cooking try to add oyster sauce instead of black soy.
@angelserenade Жыл бұрын
Thank you sir for putting much respect in our favourite dish! You can also add some chopped chilis while it cooks and as garnish if you want some spice on it. In my typical adobo, I add in lots of garlic and onions. In my mom's recipe, she adds in pineapple and its juice to boost that sweet tangy flavour, also it makes the sauce look "glazed". In some, they add a little bit of potato. But no Parsley. Don't put parsley 😄
@hellfish2309 Жыл бұрын
Honestly the skin presents a technical challenge: the ‘traditionalists’ will leave it insisting it will protect the flesh from rendering out all it’s fat or just because ‘hey shut up’😆, but it’s also just doesn’t break down by the time the flesh is right You can like stab the skin with a needler to get it to render it more consistently with the fat, but often it just remains rubbery and unpleasant, especially the best way that I know to leave it intact (aside from the butcher stamp) is to needle the bejesus out of it before slicing the belly and portion the belly in larger chunks such that you can easily sear the skin dry before adding the rest of the liquid for the braise
@andy_cooks Жыл бұрын
You're correct in the cooking differences and that the skin takes longer than the flesh. I do think some people enjoy the bounciness of slightly unrendered skin.
@marivice406411 ай бұрын
Hi Andy i just got your cookbook and am excited to try cooking them at home❤️from a Filipina grandma😊
@doremifasolatido-ro7zs Жыл бұрын
I'm a Filipino and i would give him 10/10 he cooked the pork adobo with perfection. Looks scrumptious! and yes garnished onion leaves is not really necessary👍🏼
@JerzeeGrl Жыл бұрын
I didn’t know this was a Philippine dish. We make this dish in Peru as well. We call it Adobo de Chancho😁. It’s delicious! Greetings to all the Philippine communities ❤️!
@autotv7086 Жыл бұрын
I guess it's the same since both countries were once colonized by Spain
@civneri4049 Жыл бұрын
@@autotv7086 filipino have been doing this process of cooking even before the Spaniards came, filipino put vinegar to preserve the meat since philippines has a tropical climate and spaniards only came up with the name.
@frankyrepublica839 Жыл бұрын
@@civneri4049 chinese taught us how to cook this long before spaniards came. Chinese merchants traded soy and knowledge.
@jeksixten5751 Жыл бұрын
@@autotv7086 Filipino have their own version of a Adobo and it is a pre-hispanic
@jamesn.vyletheart9904 Жыл бұрын
We were both colonized by Spain, so it's pretty normal for us to have similarities
@ChickenAdobo-ky3vb8 ай бұрын
I love his recipe more than any one else's recipe from KZfaq!