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20250305 ADOBO 6 WAYS FOR DELIVERY

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    - Adobo around the Philippines!
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    - We couldn't do this series
    without talking about adobo.
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    If you read Pigafetta's journal...
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    Hey, guys. Who's Pigafetta? Quick.
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    A little check here.
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    - From what I know,
    he's a famous songwriter.
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    (laughs)
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    Singer-songwriter.
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    - Pigafetta was basically someone
    who documented
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    Magellan's voyage
    in the Philippines
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    in the early 1500s,
    so it's one of the only
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    written documents that we have
    that has a blow-by-blow basis
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    of how Philippines was
    pre-colonization
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    when the Spanish arrived.
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    And in there, in food,
    there's really not that much,
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    but what we do know
    from the food that is there,
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    a lot of the times
    when the Spanish would arrive,
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    they'd be presented
    with a couple of options.
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    But they also do talk
    a lot about pork
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    or animals cooked
    in their own juices.
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    So because of our penchant
    for sour foods,
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    because of our penchant
    for oily foods,
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    and because we know
    we're primarily a country
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    that roasts and boils
    and steams,
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    then people kind of say
    that could be the original adobo.
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    So pork cooked in its juices.
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    So today, that's why
    we're doing it,
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    'cause adobo is very central
    to the Philippines,
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    there's probably that one,
    you know, initial recipe
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    where everything stemmed for
    but today,
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    we have thousands of versions.
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    So we're each going
    to be making our own versions
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    as traditionally as possible
    from the provinces
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    and regions that they are from.
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    I'll go first.
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    I'll start with the most basic
    kind of closest
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    to pre-colonial adobo
    that we have,
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    and everyone else is going
    to follow after.
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    Let's get cooking.
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    It's always very difficult
    to call something pre-colonial
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    or to call something
    the first or the original.
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    Obviously, food,
    just like history,
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    is kind of fluid,
    and it's really tough
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    to kind of pinpoint something.
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    The word adobo in itself
    and how we call it nowadays
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    is a "Spanish iteration."
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    It probably wasn't called that.
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    Obviously, we had
    our own words for it.
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    So I can't even tell you
    what this dish was
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    "originally called."
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    So if I can't do that,
    I can't tell you
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    how it was originally cooked.
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    What we can do is assume.
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    Just like a lot when it comes
    to Filipino culture,
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    we have to put in
    a lot of assumptions
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    based on the culture
    that we have today
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    to assume what our history was
    because of a lack
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    of written materials
    and history in general.
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    So through that process,
    we can kind of say,
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    in very simple terms,
    the original kind of recipe
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    for an adobo would call
    for boar or pork nowadays
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    in its own juices.
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    So we have some lard
    over here, some salt,
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    because we've been
    a salt-producing nature.
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    Water, highly available.
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    Garlic and bay leaves.
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    Questionable, right?
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    So garlic, we're not exactly sure
    when it came in.
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    Usually, you'd have
    some peppercorns
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    in here as well.
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    But as we know,
    pepper is not necessarily native
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    to the Philippines.
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    And then, bay leaves.
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    If you have spent some time
    in markets in Dumaguete or Cebu,
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    you will see a bay leaf
    that doesn't look like a bay leaf,
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    but it's still called barrel,
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    but it is believed
    to be a native bay leaf
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    to the Philippines
    and not the bay leaf
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    that the Spanish brought.
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    So that's why I'm going
    to integrate it today.
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    But I'm going to try
    to keep everything
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    as traditional
    and as authentic as possible.
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    Using a palayok here,
    I'm going to grab my lard
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    and I'm just gonna spread it
    on the bottom here.
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    When you ask people
    around the Philippines
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    what they know about adobo,
    I'm pretty sure 70-80%
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    of them eat their adobo
    with soy sauce,
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    but that is an integration
    that came in only
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    when the Chinese started trading
    with us, right?
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    So that's why, in general,
    I have a very hard time
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    calling anything authentic
    or anything original
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    because of how Filipino history
    kind of unfolded.
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    That's just how our cuisine is.
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    So it's very important
    that we accept
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    everyone's kind of point of view
    when it comes to the food
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    and we just respect
    each other's way of doing things.
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    So there's a lot of lard there.
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    It's going to render out
    even more lard
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    because we're going
    to add our pork.
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    Then we're going
    to take our pork pieces,
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    layer those in kind
    of really tightly.
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    Now up to you
    if you want to keep the skin on,
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    keep it off.
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    Really your call.
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    I kind of like that chewy skin,
    lots of garlic.
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    That's a personal preference
    of mine.
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    Make sure that that's
    in between the pork as well.
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    Bay leaves.
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    Generous rock salt.
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    Some water.
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    Not to cover, just halfway
    because you will be generating
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    more liquid as the fat kind
    of renders out.
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    Something that we've
    been producing
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    as long as we've
    been producing alcohol,
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    which is a long time
    and definitely pre-colonial—
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    our vinegar.
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    This, I believe,
    is a nipa palm vinegar.
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    I highly suggest
    when you do make adobo
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    at home, try out
    different vinegars
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    to figure out what kind
    of vinegar you like
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    in your adobo.
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    Low heat for 15 minutes.
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    We're gonna let that vinegar
    kind of cook down a little bit
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    without stirring it.
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    We're then going to let that go
    for about 10 to 15 minutes,
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    cover it, let that go
    for a further hour, check on it,
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    if we're happy where it is,
    you can eat it then,
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    or you can go ahead
    and cook it down further.
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    Okay. So now we are
    in my test kitchen at home,
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    and while I was kind
    of cooking some recipes,
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    I realized, hey,
    we haven't shown you
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    what the adobo looks like.
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    So I have it right here.
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    As you can see,
    it is insane how much fat
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    was eventually rendered out
    of all that pork,
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    and obviously,
    cooking things with lard.
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    So previously,
    I guess in times
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    before refrigeration,
    confiting something
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    or keeping something
    in lard or fat was a way
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    of preservation,
    especially there is some vinegar
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    in there and some salt.
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    So you could potentially
    keep this outside
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    as long as it's kind of like
    completely covered with fat.
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    Ours isn't fully kind
    of submerged in fat,
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    which means
    if you'd want to do that,
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    you probably have
    to add way more lard
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    than is warranted
    or maybe necessary.
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    Comes with flavor.
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    But like this in the fridge
    will keep for a long,
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    long time.
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    So now we're going
    to go ahead and fry it up.
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    So we went straight
    into putting it in the jar,
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    and we haven't
    actually tasted it yet.
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    And the reason behind that is
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    this is the type of food
    that really just
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    does so much better
    the longer it's kind of kept.
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    And just keeping it
    overnight like that
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    before actually eating it,
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    will probably just
    really give us such amazing flavor.
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    Everything here is cooked,
    obviously, so all we're asking
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    to do here is add
    a little bit of color
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    and some crispiness
    to the overall dish.
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    The fat, you can put back
    into the jar if you want to,
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    or you can serve it on rice,
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    which is the best way
    of doing it.
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    It's crunchy
    where it needs to be.
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    We can taste that fat.
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    It almost is like collageny
    in texture.
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    And those burnt bits
    that kind of just stuck
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    to the pan, it's like
    automatic adobo flakes.
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    So you made
    your pre-colonial adobo
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    and adobo flakes
    at the same time.
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    That is so good.
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    And I would not be able
    to finish this plate.
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    It's just...
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    It's almost too much
    in terms of flavor.
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    That is very heavy
    but delicious.
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    Okay, now let's check out
    the next adobo recipe.
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    - So next, we are going
    to be making adobo
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    in the style of Cebuanos.
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    So I got this recipe
    from Romayne.
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    This is how Cebuanos
    make adobo, but later on,
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    I'll show you one variation
    how Romayne makes it
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    with her family.
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    - So adobong Bisaya
    is different from any other adobos
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    in the country
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    because it's dry, it's crisp,
    and cooked in its own oil.
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    Now, disclaimer,
    it varies from household
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    to household
    so there's not one
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    particularly correct recipe
    for this.
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    You have to have pork belly,
    salt, garlic, bay leaf,
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    or bay leaves,
    and then a little bit of vinegar.
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    - So traditionally,
    this is how Cebuanos make adobo.
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    But today, as we said,
    it varies from families to families
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    so we'll add,
    according to Romayne's family,
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    onions and a bit
    of spring onions.
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    - So in a cold pot,
    you put all the ingredients in.
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    - So we will let this marinate
    for about a day, or overnight,
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    then we are going to cook it.
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    Okay. So it has been
    about 15 minutes
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    and most of our liquid's gone.
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    Now at this point,
    it's not that tender yet.
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    So what Cebuanos do
    is they put water.
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    - Let the water evaporate.
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    And then after that,
    you let the pork render
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    its own fat or oil,
    so it's going to be like a confit.
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    So let it cook
    until it's golden brown,
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    and once you get a thin
    but crisp skin and fat layer,
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    that's already good to go.
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    - Okay. So for today's
    taste tester,
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    we'll call on Chef Martin.
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    - Hey!
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    - It's also his birthday.
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    - Editor, just put some applause
    in the background.
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    - And also confetti.
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    - I hope you're happy
    with my gift.
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    - It's beautiful!
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    - The reason why I called you out
    because you're the one
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    who made our previous
    Cebu humba.
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    - You're right.
    - Remember that?
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    - So, a long simmer, then frying.
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    - Yeah. This is like confit.
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    - Oh.
    - Yeah.
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    And then...
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    - We eat it with...?
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    - I prefer to eat it with this.
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    - But traditionally?
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    - It's good on itself.
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    - I love this.
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    - How would you differentiate it
    with adobong puti?
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    - Well, with your adobo,
    it's very obvious
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    where the saltiness comes from,
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    and you can totally feel
    the difference
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    if fish sauce, salt,
    or soy sauce was used.
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    And obviously,
    since it's, like, dried out,
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    it's kind of more salty.
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    I'm not saying
    it's like uncomfortably salty but...
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    - Like, it's has lots of Maillards.
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    - Yeah.
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    - And did you like the touch
    of vinegar and onions?
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    'Cause Cebuanos
    have this a lot,
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    especially in Pungko-pungko.
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    So adobo in Cebu, approved?
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    - Yeah.
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    I love it.
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    - I'm going to be making
    the Ilonggo take
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    of the classic adobo
    which is adobong pula.
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    This recipe is from Marj Uy,
    my auntie,
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    who is from San Joaquin, Iloilo.
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    - This recipe, adobo with atsuete
    or adobo na pula,
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    is a traditional family recipe.
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    This comes from my grandmother,
    who loves to hold
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    a fiesta even
    when it's not fiesta time,
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    especially during harvest season.
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    - So for our first step,
    we have to make
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    the atsuete solution.
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    We have here exactly
    two cups of water
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    and two tablespoons
    of atsuete seeds.
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    - You need to soak
    your atsuete first,
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    and the atsuete you should use
    should be seeds.
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    This is to get best aroma
    from the atsuete.
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    - And on the other hand,
    while we are doing
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    our atsuete solution,
    we are going to be boiling
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    our pork.
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    - You need to boil it
    for about 5 minutes
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    to remove the impurities.
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    Fry the pork in the pan
    without using any oil.
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    Just heat the pan.
    Place the pork in the pan.
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    Cook it until it turns golden brown
    to release its own fat.
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    - So from the oil that we got
    from the pork,
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    this is what we're going
    to use for the whole recipe.
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    - For your ingredients
    for sautéing,
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    you'll need garlic, onion, and ginger.
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    These should be finely chopped.
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    Then, return the pork
    that you browned earlier
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    back into the pan.
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    After that, add the 2 cups
    of water with the atsuete
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    you prepared earlier.
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    Let it simmer and cook.
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    It should take
    about 30 minutes, more or less.
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    - It's been 30 minutes.
    Let's now check our adobong pula.
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    Ooh!
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    As you could see,
    the water has evaporated.
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    It's time to add
    our coconut vinegar.
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    - Since this is
    a family traditional recipe,
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    the vinegar should preferably
    from tuba.
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    Don't stir immediately
    when you add the vinegar.
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    Let it sit for about 5 minutes.
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    That's when you stir
    and season it with salt and sugar.
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    Then, add your crushed
    black pepper.
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    Those are all the main ingredients.
    It's very simple.
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    All the ingredients combined give
    the adobo its unique taste.
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    Why? Because it doesn't rely
    on any added taste enhancers.
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    - It's so fragrant.
    I'm so excited to try this,
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    so I'm going to call on
    Seth boy to try it with me.
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    - I'm so excited.
    I really want to try it.
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    Can I just say that the color
    is really appealing?
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    It looks so delicious.
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    Like, "Oh, this must be
    flavorful," right?
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    I'm going to go in
    for a little bone
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    'cause I kind of like
    that juiciness.
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    Okay. Let's try it.
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    - Crispy.
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    - Delicious.
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    - I can't really taste the ginger.
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    The ginger isn't overpowering.
    Same with the coconut vinegar.
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    - You really get
    that caramelized sugar flavor
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    'cause you kind of let it dry out
    a little bit.
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    It's so delicious.
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    You know that saying,
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    "It’s great to eat
    while having coffee"?
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    It gives off that kind of vibe.
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    - I actually want some rice.
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    Thank you, Aunt Marj,
    for the recipe! I love it.
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    - Aunt Marj, this one's crazy.
    So good.
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    - Thank you!
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    - So according to our sources,
    adobong Bicolano,
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    the biggest thing there
    is gata (coconut milk).
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    So it has that.
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    But it is also seasoned
    with fish sauce and not salt,
  • 14:42 - 14:46
    and they also use sukang tuba,
    or coconut vinegar,
  • 14:46 - 14:47
    for the acid.
  • 14:47 - 14:51
    - Adobo sa gata is something
    that you may consider
  • 14:51 - 14:54
    as distinctly Bicolano
    with the addition
  • 14:54 - 14:59
    of coconut milk, or gata,
    plus siling haba (long pepper).
  • 14:59 - 15:01
    - So first thing
    that we're going to do
  • 15:01 - 15:05
    is heat up some oil here
    in our clay pot.
  • 15:05 - 15:07
    So before we use this,
    always remember,
  • 15:07 - 15:09
    if you're going to use
    food grade clay pot,
  • 15:09 - 15:11
    you have to soak it
    in water overnight
  • 15:11 - 15:13
    or at least 30 minutes,
  • 15:14 - 15:17
    just so it doesn't break
    when it's in contact with heat.
  • 15:17 - 15:19
    I'm just going to heat up
    some oil.
  • 15:20 - 15:23
    Hello? Hello? There.
  • 15:23 - 15:26
    And then, while waiting,
    I'll marinate my pork
  • 15:26 - 15:27
    in some fish sauce.
  • 15:27 - 15:29
    We will just brown
    our pork belly.
  • 15:31 - 15:34
    Just brown it on all sides
    and we can move on
  • 15:34 - 15:35
    with the recipe.
  • 15:36 - 15:38
    - Adobong gata has
    the same ingredients
  • 15:38 - 15:41
    as a regular adobo recipe—
  • 15:42 - 15:46
    pork belly, garlic, chili peppers,
    peppercorns, bay leaves.
  • 15:46 - 15:49
    - And of course,
    how can we braise
  • 15:49 - 15:50
    if there's no water.
  • 15:50 - 15:51
    Some water.
  • 15:52 - 15:54
    Then, some sukang tuba,
  • 15:55 - 15:57
    or coconut vinegar.
  • 15:57 - 16:00
    So we'll simmer this
    for around 30 minutes
  • 16:00 - 16:03
    until the pork is rendered
    and very tender,
  • 16:03 - 16:05
    and then we'll add
    our coconut milk.
  • 16:05 - 16:07
    This is kakang gata (coconut cream)
    but this is fresh,
  • 16:07 - 16:08
    this didn't come from a can.
  • 16:08 - 16:11
    So kakang gata is the first press
    of coconut milk
  • 16:11 - 16:12
    when we request it.
  • 16:18 - 16:20
    - And towards the end
    of cooking it,
  • 16:20 - 16:22
    we add liputok, or kakang gata.
  • 16:22 - 16:27
    Once creamy, the adobong gata
    is ready to serve.
  • 16:36 - 16:41
    - So our adobong Bicolano's done,
    and geez, it oiled out.
  • 16:41 - 16:44
    Even the coconut milk.
  • 16:44 - 16:46
    You could have probably
    simmered it less
  • 16:46 - 16:49
    right after adding
    the coconut milk.
  • 16:49 - 16:51
    I'll have someone taste it
    with me today
  • 16:51 - 16:52
    because I might be biased.
  • 16:52 - 16:53
    So Yna, come here.
  • 16:54 - 16:57
    My friend from Bacolod.
  • 16:58 - 17:00
    - Ooh. This is so soft.
    - It's so intense.
  • 17:03 - 17:04
    I love it.
  • 17:04 - 17:05
    - Wow.
  • 17:06 - 17:07
    I can taste the coconut milk.
  • 17:08 - 17:09
    - I think I like the coconut milk.
  • 17:09 - 17:11
    You know, I feel like
    this type of adobo
  • 17:11 - 17:13
    would be the most perfect
    with rice.
  • 17:17 - 17:17
    Next.
  • 17:19 - 17:22
    - Today, I'm going
    to be making Batangas
  • 17:22 - 17:24
    adobo sa dilaw.
  • 17:24 - 17:26
    So why is it called
    "adobo sa dilaw"?
  • 17:26 - 17:29
    It’s because it has
    a special ingredient—
  • 17:29 - 17:33
    turmeric root—
    which gives the adobo
  • 17:33 - 17:34
    its yellow color.
  • 17:34 - 17:38
    And I had the chance to speak
    with our resource person,
  • 17:38 - 17:41
    Chef Mike Latayan from Batangas.
  • 17:41 - 17:44
    Actually, this recipe
    that I’m making today is his.
  • 17:45 - 17:49
    - Cooking adobong dilaw here
    in Batangas is the same
  • 17:49 - 17:51
    as cooking adobo in other places.
  • 17:51 - 17:54
    The only difference is that
    we don’t use soy sauce.
  • 17:54 - 17:56
    It’s just vinegar,
    and we marinate it
  • 17:56 - 17:58
    for about an hour.
  • 17:58 - 18:01
    - From all the ingredients we prepared,
    we’re just going
  • 18:01 - 18:05
    to use half for the marinade.
  • 18:05 - 18:07
    Half of the garlic,
  • 18:10 - 18:11
    onion,
  • 18:12 - 18:14
    peppercorn,
  • 18:16 - 18:17
    some bay leaves,
  • 18:19 - 18:20
    our turmeric,
  • 18:22 - 18:24
    and our vinegar.
  • 18:25 - 18:29
    - Especially if we use vinegar made
    from kaong palm.
  • 18:29 - 18:31
    That makes the adobo even tastier.
  • 18:31 - 18:35
    Here in our province,
    we don’t use artificial vinegar,
  • 18:35 - 18:38
    which is probably why our adobo
    has a distinct flavor.
  • 18:38 - 18:42
    - Our meat has now been marinating
    for 30 minutes,
  • 18:42 - 18:44
    and it’s time to cook our adobo.
  • 18:44 - 18:45
    So, according to the chef...
  • 18:45 - 18:48
    - Adobo tastes better
    when cooked with firewood.
  • 18:48 - 18:51
    That’s when its aroma
    really comes out.
  • 18:51 - 18:52
    - Since we don’t have firewood
    right now,
  • 18:52 - 18:54
    we’ll use a clay pot instead.
  • 18:54 - 18:56
    In our pot, we’re going
    to sauté the garlic,
  • 18:57 - 18:58
    then the onions.
  • 18:58 - 19:01
    It’s time to add our pork.
  • 19:01 - 19:07
    I’m making sure the fatty part
    is at the bottom
  • 19:07 - 19:11
    so the fat can render in the pan.
  • 19:11 - 19:18
    Then, we’ll pour in the marinade
    we prepared earlier.
  • 19:19 - 19:22
    Our pork is now partially cooked.
    Time to add...
  • 19:22 - 19:28
    the remaining turmeric,
    some bay leaves,
  • 19:28 - 19:30
    and the rest of the peppercorns.
  • 19:32 - 19:35
    Now, let’s add our chicken
  • 19:35 - 19:38
    and the rest
    of the "sukang irok" (palm vinegar)
  • 19:38 - 19:39
    from earlier.
  • 19:40 - 19:44
    - The only difference
    in this cooking process is that
  • 19:44 - 19:46
    no water is added.
  • 19:46 - 19:48
    In other versions of adobo,
    people add water.
  • 19:48 - 19:51
    But here, it cooks
    in its own juices.
  • 19:51 - 19:55
    That’s what I grew up
    with here in our province—
  • 19:55 - 19:59
    no matter how you cook it,
    adobo is always delicious.
  • 19:59 - 20:03
    And here in the province,
    life is simple and peaceful.
  • 20:08 - 20:11
    - As you can see,
    our meat is now stained
  • 20:11 - 20:14
    with the turmeric,
    and I'm so excited
  • 20:14 - 20:17
    to give this a try
    but I want to share it,
  • 20:17 - 20:22
    so I'm calling Trish,
    our resident taste tester
  • 20:22 - 20:26
    to test and taste
    my adobong...
  • 20:27 - 20:27
    (laughs)
  • 20:27 - 20:29
    My adobong dilaw.
  • 20:29 - 20:33
    Actually, it's Chef Mike's recipe.
  • 20:33 - 20:34
    - All right.
  • 20:34 - 20:36
    Ooh! That's really soft, Nica.
  • 20:36 - 20:38
    Is it your first time
    to try this also?
  • 20:38 - 20:39
    - Actually, yeah.
  • 20:39 - 20:42
    I haven't tried adobong dilaw yet,
    that's why I'm vey excited
  • 20:42 - 20:44
    to give it a try.
  • 20:44 - 20:45
    - Oh yeah.
  • 20:50 - 20:51
    The turmeric gives it
    a different taste.
  • 20:52 - 20:56
    - I like how you could still taste,
    like, the tanginess
  • 20:56 - 20:57
    of the vinegar.
  • 20:57 - 20:59
    - And the vinegar
    has a different taste.
  • 20:59 - 21:01
    - But its tanginess
    is just subtle,
  • 21:01 - 21:02
    and then there's some sweetness.
  • 21:02 - 21:04
    The turmeric really has
    a distinct taste,
  • 21:04 - 21:09
    it gives that earthy,
    warm taste, right?
  • 21:09 - 21:11
    And then, it's slightly peppery.
  • 21:11 - 21:15
    It kind of complements
    with the garlic and bay leaves.
  • 21:15 - 21:17
    - It's so tender,
    that's the only thing I can say.
  • 21:17 - 21:19
    And I feel like it's different
    from the usual adobo
  • 21:19 - 21:20
    that we eat.
  • 21:20 - 21:23
    Like, the Filipino-style adobo
    that is brown, darker color,
  • 21:23 - 21:25
    and has lots of soy sauce.
  • 21:25 - 21:27
    This one gives it
    a different flavor.
  • 21:27 - 21:28
    I like this.
  • 21:28 - 21:29
    - Me too.
  • 21:29 - 21:30
    - Thank you, Chef.
  • 21:30 - 21:32
    - It can be a staple
    in my house.
  • 21:33 - 21:35
    - The question is,
    is my teeth already yellow?
  • 21:35 - 21:36
    - No.
  • 21:36 - 21:37
    (laughs)
  • 21:37 - 21:38
    You're good.
  • 21:40 - 21:41
    - What's up, guys? I'm here.
  • 21:41 - 21:43
    I'm going to make adobong puti,
  • 21:43 - 21:45
    specifically the Kapampangan version.
  • 21:45 - 21:46
    I mean, there's a lot
    of adobong puti
  • 21:46 - 21:48
    around the Philippines,
    some in Batangas,
  • 21:48 - 21:50
    some in Ilocos,
    some in Bulacan,
  • 21:50 - 21:54
    and my dad is from Pampanga,
    so this recipe is sort of
  • 21:54 - 21:56
    kind of inspired by that
    and I got some help
  • 21:56 - 21:57
    from Chef Cherry.
  • 21:57 - 21:58
    Let's go and start.
  • 21:58 - 22:01
    I'm going to be using a clay pot
    so we're going to get
  • 22:01 - 22:02
    as traditional as it can be.
  • 22:02 - 22:04
    I'm just going to add
    some oil around the side
  • 22:04 - 22:06
    so just maybe a little touch
    over here.
  • 22:06 - 22:14
    In Pampanga, when you say "adobo,"
    it means white.
  • 22:14 - 22:21
    The ingredients are just vinegar,
    garlic, pepper, and meat—
  • 22:21 - 22:23
    it can be pork or chicken.
  • 22:23 - 22:24
    - So I'm going to be doing
    one large onion,
  • 22:24 - 22:26
    chucking that in.
  • 22:27 - 22:29
    I got some pepper.
    Shake that in.
  • 22:29 - 22:30
    A little salt.
  • 22:30 - 22:32
    Add my garlic.
  • 22:32 - 22:34
    Some vinegar.
  • 22:34 - 22:35
    And you don't stir the vinegar.
  • 22:35 - 22:37
    So you kind of want
    to cook off that acidity
  • 22:37 - 22:39
    and, you know, bring out
    some of that natural sweetness
  • 22:39 - 22:41
    that the vinegar has
    when it's cooked down.
  • 22:41 - 22:43
    So I'm using bay leaf.
  • 22:43 - 22:45
    Chef Cherry told me
    that they use gulgol (oregano)
  • 22:45 - 22:47
    traditionally but, you know,
    bay leaves can be used
  • 22:47 - 22:50
    for a little aroma,
    and to make eating more appetizing.
  • 22:50 - 22:53
    So from there, I'm just going
    to put a little lid on this,
  • 22:54 - 22:55
    put it at little low,
  • 22:55 - 22:57
    let that render down and cook,
    and we're just going
  • 22:57 - 22:59
    to shake it from time to time.
  • 22:59 - 23:05
    - Adobong puti is a dish
    that becomes even tastier
  • 23:05 - 23:08
    the longer it's cooked,
    especially when it dries up
  • 23:08 - 23:11
    and fries in its own fat.
  • 23:11 - 23:16
    You enjoy adobong puti the first day
    because it has sauce.
  • 23:16 - 23:21
    The next day,
    when the collagen solidifies,
  • 23:21 - 23:26
    and you heat it until it dries up
    and fries in its own fat,
  • 23:26 - 23:27
    it’s still delicious.
  • 23:33 - 23:37
    - You know what we call
    that here in Bisaya? "Huboy-huboy."
  • 23:37 - 23:39
    - What does that mean?
  • 23:39 - 23:43
    - It means it jiggles,
    like "huboy-huboy."
  • 23:43 - 23:45
    - I think I did
    a pretty good job.
  • 23:45 - 23:47
    I mean, considering
    that we used a clay pot,
  • 23:47 - 23:50
    you know, like it's not
    super controlled most of the time,
  • 23:50 - 23:53
    so sometimes it gets too hot,
    sometimes it gets too low,
  • 23:53 - 23:55
    so you really got to watch it.
  • 23:56 - 23:57
    - Wow.
  • 23:57 - 23:59
    It tastes so clean.
  • 23:59 - 24:00
    - Yeah.
  • 24:00 - 24:02
    Even when the fact
    that there's a lot of fat
  • 24:02 - 24:04
    and the oil around it makes it
    not overwhelming.
  • 24:04 - 24:07
    -It’s very clean,
    and the vinegar used
  • 24:07 - 24:12
    has a distinct acidity
    that enhances the adobo.
  • 24:12 - 24:15
    - You think you're using
    a lot of vinegar,
  • 24:15 - 24:17
    but then you're cooking off
    a lot of the acidity.
  • 24:17 - 24:19
    So like, what's left
    is the subtle sweetness
  • 24:19 - 24:21
    that just enhances the taste.
  • 24:21 - 24:23
    - There's a subtle sweetness.
    Did you add sugar or not?
  • 24:23 - 24:24
    - No sugar at all.
  • 24:24 - 24:26
    I was supposed to
    and then I was like,
  • 24:26 - 24:28
    you know what,
    let's try it the way it should be,
  • 24:28 - 24:29
    without sugar.
  • 24:30 - 24:31
    - I'm going to try it with...
  • 24:31 - 24:32
    - Try this one dark piece.
  • 24:33 - 24:34
    Yeah. That one's crazy.
  • 24:36 - 24:37
    Yeah.
  • 24:37 - 24:39
    Now I regret not having this
    with rice.
  • 24:39 - 24:43
    - So clean, super simple
    but packed with flavor.
  • 24:43 - 24:44
    - Amazing.
  • 24:44 - 24:45
    Dad, this one's for you.
  • 24:45 - 24:48
    Grandparents, everyone
    in Pampanga, mwah.
  • 24:48 - 24:49
    Thank you, Chef Cherry.
  • 24:51 - 24:54
    - Today, I'm representing
    the province of Bohol,
  • 24:54 - 24:56
    specifically in Loon.
  • 24:56 - 24:57
    We have a family friend
    and someone
  • 24:57 - 25:00
    who we have known for years
    who gave us this recipe,
  • 25:00 - 25:02
    and I'm so excited
    to show you guys
  • 25:02 - 25:05
    how their adobo is made
    over there.
  • 25:05 - 25:10
    - That kind of adobo reminds me
    of fiestas when it’s cooked
  • 25:10 - 25:11
    in large batches.
  • 25:11 - 25:14
    It’s really dried out completely,
  • 25:14 - 25:16
    and that makes it taste amazing.
  • 25:16 - 25:20
    - And of course, the star
    of our adobo, the tuba,
  • 25:20 - 25:22
    also known as coconut wine.
  • 25:23 - 25:27
    - In our province,
    we're far from town,
  • 25:27 - 25:30
    and it's difficult
    to buy ingredients.
  • 25:30 - 25:34
    That’s why tuba is our
    primary preservative for cooking.
  • 25:34 - 25:38
    - We'll start our recipe
    by boiling the pork,
  • 25:38 - 25:41
    and we’re going to add
    a little bit of salt on this as well.
  • 25:42 - 25:47
    - My grandma would boil it
    in water for 15-20 minutes,
  • 25:47 - 25:52
    then take the meat out
    and sauté the ingredients—
  • 25:52 - 25:57
    onions, garlic—before adding
    the meat back in.
  • 25:57 - 25:59
    Once the meat starts
    turning reddish,
  • 25:59 - 26:00
    she adds tuba (coconut wine).
  • 26:00 - 26:02
    - All right, our pork has browned.
  • 26:02 - 26:07
    It’s time to add the star of the show—
    our coconut wine.
  • 26:08 - 26:13
    I was told I had to find
    red coconut wine specifically.
  • 26:16 - 26:17
    Oh, I thought there was...
  • 26:18 - 26:20
    I'm going to pour in one cup.
  • 26:20 - 26:25
    - As the coconut wine boils,
    its bitterness disappears,
  • 26:25 - 26:28
    and it becomes sweeter.
  • 26:28 - 26:33
    That’s when you balance
    the flavor with seasonings—
  • 26:33 - 26:38
    soy sauce, pepper, and bay leaves.
    It also has red sugar.
  • 26:42 - 26:47
    - Let’s reveal our adobo sa tuba!
    Whoo!
  • 26:48 - 26:52
    The sauce has thickened,
    and the pork is much more tender
  • 26:52 - 26:53
    than it was a while ago.
  • 26:54 - 26:56
    It's time to plate!
  • 26:56 - 27:00
    - When the sauce is cooked well,
    it becomes slightly thick
  • 27:00 - 27:01
    and slightly sweet.
  • 27:01 - 27:05
    That’s the finished product—
    it should be a little thick.
  • 27:13 - 27:17
    - This looks and smells amazing,
    and I can't wait to try it.
  • 27:17 - 27:20
    But of course,
    I can't just eat it alone.
  • 27:20 - 27:24
    I'll call my friend Samuel.
  • 27:26 - 27:27
    (chuckles)
  • 27:29 - 27:31
    - Why are you laughing?
  • 27:31 - 27:33
    - When I saw you,
    I can't help but laugh.
  • 27:33 - 27:36
    - Okay. It’s like
    you’re one episode late.
  • 27:36 - 27:38
    Is this adobo or humba?
  • 27:38 - 27:41
    - That’s adobo. Adobo sa tuba.
  • 27:41 - 27:44
    They told me that in Bohol,
    they use tuba for adobo
  • 27:44 - 27:46
    because it’s what’s
    commonly available in the area.
  • 27:46 - 27:48
    - Is that the reason
    why it's sticky?
  • 27:48 - 27:49
    - Well, there's also sugar in it.
  • 27:49 - 27:50
    - Cue in music.
  • 27:56 - 27:57
    - You know what?
  • 27:57 - 27:58
    - It's really humba.
  • 27:58 - 27:59
    (laughs)
  • 28:00 - 28:03
    - It tastes similar
    to Chinese adobo.
  • 28:04 - 28:06
    It's sweet but there's
    a taste of soy,
  • 28:06 - 28:08
    the only missing thing is egg
    and I can tell someone
  • 28:08 - 28:09
    this is Chinese adobo.
  • 28:09 - 28:11
    - I'm not going to lie,
    this is also how I make adobo.
  • 28:12 - 28:17
    Exactly like this—
    it splits apart, very, very sticky,
  • 28:17 - 28:19
    and very, very tender.
  • 28:19 - 28:21
    - This is how I love
    my adobo also,
  • 28:21 - 28:22
    as in you'll be wanting
    some rice.
  • 28:26 - 28:27
    - As you can see,
    it's the same with
  • 28:27 - 28:28
    the humba saying last time—
  • 28:28 - 28:32
    many ways to cook adobo
    and we did 7 times.
  • 28:32 - 28:35
    But my personal favorite
    was the one from Cebu.
  • 28:35 - 28:39
    I like how it's crisp top.
    It's so delicious.
  • 28:39 - 28:39
    - It is.
  • 28:39 - 28:40
    - And it's many.
  • 28:40 - 28:41
    I'm breathless.
  • 28:42 - 28:43
    I need to exercise it off
    for three months.
  • 28:43 - 28:45
    (laughs)
  • 28:45 - 28:46
    - My personal favorite
    would be the Bohol
  • 28:46 - 28:49
    'cause it's just how I make
    my adobo,
  • 28:49 - 28:51
    and the dilaw, of course.
  • 28:51 - 28:53
    - Actually, same.
  • 28:53 - 28:53
    - Yeah?
  • 28:53 - 28:56
    - I have a newfound love
    for adobong dilaw.
  • 28:56 - 28:58
    It's because my favorite
    is the adobong puti
  • 28:58 - 29:02
    versus what we used to
    which has soy sauce
  • 29:02 - 29:03
    so I like both.
  • 29:03 - 29:04
    - I like this one,
    the one with atsuete,
  • 29:04 - 29:06
    I feel like it's very different.
  • 29:06 - 29:09
    I've never seen one like it
    and it also tastes like
  • 29:09 - 29:11
    the not so usual adobo.
  • 29:12 - 29:12
    - Okay.
  • 29:12 - 29:14
    - For me, it's also
    the adobong puti
  • 29:14 - 29:15
    because I like sour.
  • 29:15 - 29:18
    - So honorable mention
    to our pre-colonial.
  • 29:18 - 29:20
    It's so simple
    and it's really cool
  • 29:20 - 29:22
    to learn facts
    about Mr. Pigafetta.
  • 29:22 - 29:23
    Yeah. Thank you guys
    for watching.
  • 29:23 - 29:25
    I really do hope
    you enjoyed the video,
  • 29:25 - 29:28
    and let us know what more...
  • 29:28 - 29:29
    - Six ways you want.
  • 29:29 - 29:31
    - What do you want,
    six ways hot dog?
  • 29:32 - 29:32
    - Corned beef.
  • 29:32 - 29:34
    - Six ways corned beef?
    - Sardines?
  • 29:34 - 29:34
    - There's so many.
Title:
20250305 ADOBO 6 WAYS FOR DELIVERY
Description:

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Video Language:
Filipino
Duration:
30:00

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