20250305 ADOBO 6 WAYS FOR DELIVERY

- Adobo around the Philippines!

- We couldn't do this series
without talking about adobo.

If you read Pigafetta's journal...

Hey, guys. Who's Pigafetta? Quick.

A little check here.

- From what I know,
he's a famous songwriter.

(laughs)

Singer-songwriter.

- Pigafetta was basically someone
who documented

Magellan's voyage
in the Philippines

in the early 1500s,
so it's one of the only

written documents that we have
that has a blow-by-blow basis

of how Philippines was
pre-colonization

when the Spanish arrived.

And in there, in food,
there's really not that much,

but what we do know
from the food that is there,

a lot of the times
when the Spanish would arrive,

they'd be presented
with a couple of options.

But they also do talk
a lot about pork

or animals cooked
in their own juices.

So because of our penchant
for sour foods,

because of our penchant
for oily foods,

and because we know
we're primarily a country

that roasts and boils
and steams,

then people kind of say
that could be the original adobo.

So pork cooked in its juices.

So today, that's why
we're doing it,

'cause adobo is very central
to the Philippines,

there's probably that one,
you know, initial recipe

where everything stemmed for
but today,

we have thousands of versions.

So we're each going
to be making our own versions

as traditionally as possible
from the provinces

and regions that they are from.

I'll go first.

I'll start with the most basic
kind of closest

to pre-colonial adobo
that we have,

and everyone else is going
to follow after.

Let's get cooking.

It's always very difficult
to call something pre-colonial

or to call something
the first or the original.

Obviously, food,
just like history,

is kind of fluid,
and it's really tough

to kind of pinpoint something.

The word adobo in itself
and how we call it nowadays

is a "Spanish iteration."

It probably wasn't called that.

Obviously, we had
our own words for it.

So I can't even tell you
what this dish was

"originally called."

So if I can't do that,
I can't tell you

how it was originally cooked.

What we can do is assume.

Just like a lot when it comes
to Filipino culture,

we have to put in
a lot of assumptions

based on the culture
that we have today

to assume what our history was
because of a lack

of written materials
and history in general.

So through that process,
we can kind of say,

in very simple terms,
the original kind of recipe

for an adobo would call
for boar or pork nowadays

in its own juices.

So we have some lard
over here, some salt,

because we've been
a salt-producing nature.

Water, highly available.

Garlic and bay leaves.

Questionable, right?

So garlic, we're not exactly sure
when it came in.

Usually, you'd have
some peppercorns

in here as well.

But as we know,
pepper is not necessarily native

to the Philippines.

And then, bay leaves.

If you have spent some time
in markets in Dumaguete or Cebu,

you will see a bay leaf
that doesn't look like a bay leaf,

but it's still called barrel,

but it is believed
to be a native bay leaf

to the Philippines
and not the bay leaf

that the Spanish brought.

So that's why I'm going
to integrate it today.

But I'm going to try
to keep everything

as traditional
and as authentic as possible.

Using a palayok here,
I'm going to grab my lard

and I'm just gonna spread it
on the bottom here.

When you ask people
around the Philippines

what they know about adobo,
I'm pretty sure 70-80%

of them eat their adobo
with soy sauce,

but that is an integration
that came in only

when the Chinese started trading
with us, right?

So that's why, in general,
I have a very hard time

calling anything authentic
or anything original

because of how Filipino history
kind of unfolded.

That's just how our cuisine is.

So it's very important
that we accept

everyone's kind of point of view
when it comes to the food

and we just respect
each other's way of doing things.

So there's a lot of lard there.

It's going to render out
even more lard

because we're going
to add our pork.

Then we're going
to take our pork pieces,

layer those in kind
of really tightly.

Now up to you
if you want to keep the skin on,

keep it off.

Really your call.

I kind of like that chewy skin,
lots of garlic.

That's a personal preference
of mine.

Make sure that that's
in between the pork as well.

Bay leaves.

Generous rock salt.

Some water.

Not to cover, just halfway
because you will be generating

more liquid as the fat kind
of renders out.

Something that we've
been producing

as long as we've
been producing alcohol,

which is a long time
and definitely pre-colonial—

our vinegar.

This, I believe,
is a nipa palm vinegar.

I highly suggest
when you do make adobo

at home, try out
different vinegars

to figure out what kind
of vinegar you like

in your adobo.

Low heat for 15 minutes.

We're gonna let that vinegar
kind of cook down a little bit

without stirring it.

We're then gonna let that go
for about 10 to 15 minutes,

cover it, let that go
for a further hour, check on it,

if we're happy where it is,
you can eat it then,

or you can go ahead
and cook it down further.

Okay. So now we are
in my test kitchen at home,

and while I was kind
of cooking some recipes,

I realized, hey,
we haven't shown you

what the adobo looks like.

So I have it right here.

As you can see,
it is insane how much fat

was eventually rendered out
of all that pork,

and obviously,
cooking things with lard.

So previously,
I guess in times

before refrigeration,
confiting something

or keeping something
in lard or fat was a way

of preservation,
especially there is some vinegar

in there and some salt.

So you could potentially
keep this outside

as long as it's kind of like
completely covered with fat.

Ours isn't fully kind
of submerged in fat,

which means
if you'd want to do that,

you probably have
to add way more lard

than is warranted
or maybe necessary.

Comes with flavor.

But like this in the fridge
will keep for a long,

long time.

So now we're going
to go ahead and fry it up.

So we went straight
into putting it in the jar,

and we haven't
actually tasted it yet.

And the reason behind that is

this is the type of food
that really just

does so much better
the longer it's kind of kept.

And just keeping it
overnight like that

before actually eating,

it will probably just
really give us such amazing flavor.

Everything here is cooked,
obviously, so all we're asking

to do here is add
a little bit of color

and some crispiness
to the overall dish.

The fat, you can put back
into the jar if you want to,

or you can serve it on rice,

which is the best way
of doing it.

It's crunchy
where it needs to be.

We can taste that fat.

It almost is like collageny
in texture.

And those burnt bits
that kind of just stuck

to the pan, it's like
automatic adobo flakes.

So you made
your pre-colonial adobo

and adobo flakes
at the same time.

That is so good.

And I would not be able
to finish this plate.

It's just...

It's almost too much
in terms of flavor.

That is very heavy
but delicious.

Okay, now let's check out
the next adobo recipe.

- So next, we are going
to be making adobo

in the style of Cebuanos.

So I got this recipe
from Romayne.

This is how Cebuanos
make adobo, but later on,

I'll show you one variation
how Romayne makes it

with her family.

- So adobong Bisaya
is very different

from any other adobos
in the country

because it's dry, it's crisp,
and cooked in its own oil.

Now, disclaimer,
it varies from household

to household
so there's not one

particularly correct recipe
for this.

You have to have pork belly,
salt, garlic, bay leaf,

or bay leaves,
and then a little bit of vinegar.

- So traditionally,
this is how Cebuanos make adobo.

But today, as we said,
it varies from family to family

so we'll add,
according to Romayne's family,

onions and a bit
of spring onions.

- So in a cold pot,
you put all the ingredients in.

- So we will let this marinate
for about a day, or overnight,

then we are going to cook it.

Okay. So it has been
about 15 minutes

and most of our liquid's gone.

Now at this point,
it's not that tender yet.

So what Cebuanos do
is they put water.

- Let the water evaporate.

And then after that,
you let the pork render

its own fat or oil,
so it's going to be like a confit.

So let it cook
until it's golden brown,

and once you get a thin
but crisp skin and fat layer,

that's already good to go.

- Okay. So for today's
taste tester,

we'll call on Chef Martin.

- Hey!

- It's also his birthday.

- Editor, just put some applause
in the background.

- And also confetti.

- I hope you're happy
with my gift.

- It's beautiful!

- The reason why I called you out
because you're the one

who made our previous
Cebu humba.

- You're right.
- Remember that?

- So, a long simmer, then frying.

- Yeah. This is like confit.

- Oh.
- Yeah.

And then...

- We eat it with...?

- I prefer to eat it with this.

- But traditionally?

- It's good on itself.

- I love this.

- How would you differentiate it
with adobong puti?

- Well, with your adobo,
it's very obvious

where the saltiness comes from,

and you can totally feel
the difference

if fish sauce, salt,
or soy sauce was used.

And obviously,
since it's, like, dried out,

it's kind of more salty.

I'm not saying
it's like uncomfortably salty but...

- Like, it's has lots of Maillards.

- Yeah.

- And did you like the touch
of vinegar and onions?

'Cause Cebuanos
have this a lot,

especially in Punko-punko.

So adobo in Cebu, approved?

- Yeah.

I love it.

- I'm going to be making
the Ilonggo take

of the classic adobo
which is adobong pula.

This recipe is from Marj Uy,
my auntie,

who is from San Joaquin, Iloilo.

- This recipe, adobo with atsuete
or adobo na pula,

is a traditional family recipe.

This comes from my grandmother,
who loves to hold

a fiesta even
when it's not fiesta time,

especially during harvest season.

- So for our first stop,
we have to make

the atsuete solution.

We have here exactly
two cups of water

and two tablespoons
of atsuete seeds.

- You need to soak
your atsuete first,

and the atsuete you should use
should be seeds.

This is the best aroma
from the atsuete.

- And on the other hand,
while we are doing

our atsuete solution,
we are going to be boiling

our pork.

- You need to boil it
for about 5 minutes

to remove the impurities.

Fry the pork in the pan
without using any oil.

Just heat the pan.
Place the pork in the pan.

Cook it until it turns golden brown
to release its own fat.

- So from the oil that we got
from the pork,

this is what we're going
to use for the whole recipe.

- For your ingredients
for sautéing,

you'll need garlic, onion, and ginger.

These should be finely chopped.

Then, return the pork
that you browned earlier

back into the pan.

After that, add the 2 cups
of water with the atsuete

you prepared earlier.

Let it simmer and cook.

It should take
about 30 minutes, more or less.

- It's been 30 minutes.
Let's now check our adobong pula.

Ooh!

As you could see,
the water has evaporated.

It's time to add
our coconut vinegar.

- Since this is
a family traditional recipe,

the vinegar should preferably
from tuba.

Don't stir immediately
when you add the vinegar.

Let it sit for about 5 minutes.

That's when you stir
and season it with salt and sugar.

Then, add your crushed
black pepper.

Those are all the main ingredients.
It's very simple.

All the ingredients combined give
the adobo its unique taste.

Why? Because it doesn't rely
on any added taste enhancers.

- It's so fragrant.
I'm so excited to try this,

so I'm going to call on
Seth boy to try it with me.

- I'm so excited.
I really want to try it.

Can I just say that the color
is really appealing?

It looks so delicious.

Like, "Oh, this must be
flavorful," right?

I'm going to go in
for a little bone

'cause I kind of like
that juiciness.

Okay. Let's try it.

- Crispy.

- Delicious.

- I can't really taste the ginger.

The ginger isn't overpowering.
Same with the coconut wine.

- You really get
that caramelized sugar flavor

'cause you kind of let it dry out
a little bit.

It's so delicious.

You know that saying,

"It’s great to eat
while having coffee"?

It gives off that kind of vibe.

- I actually want some rice.

Thank you, Aunt Marj,
for the recipe! I love it.

- Aunt Marj, this one's crazy.
So good.

- Thank you!

- So according to our sources,
adobong Bicolano,

the biggest thing there
is gata (coconut milk).

But it is also seasoned
with fish sauce and not salt,

and they also use sukang tuba,
or coconut vinegar,

for the acid.

- Adobo sa gata is something
that you may consider

as distinctly Bicolano
with the addition

of coconut milk, or gata,
plus siling haba (long pepper).

- So first thing
that we're going to do

is heat up some oil here
in our clay pot.

So before we use this,
always remember,

if you're going to use
food grade clay pot,

you have to soak it
in water overnight

or at least 30 minutes,

just so it doesn't break
when it's in contact with heat.

I'm just going to heat up
some oil.

Hello? Hello? There.

And then, while waiting,
I'll marinate my pork

in some fish sauce.

We will just brown
our pork belly.

Just brown it on all sides
and we can move on

with the recipe.

- Adobong gata has
the same ingredients

as a regular adobo recipe—

pork belly, garlic, chili peppers,
peppercorns, bay leaves.

- And of course,
how can we braise

if there's no water.

Some water.

Then, some sukang tuba,

or coconut vinegar.

So we'll simmer this
for around 30 minutes

until the pork is rendered
and very tender,

and then we'll add
our coconut milk.

This is kakang gata (coconut cream)
but this is fresh,

this didn't come from a can.

So kakang gata is the first press
of coconut milk

when we request it.

- And towards the end
of cooking it,

we add liputo, or kakang gata.

Once creamy, the adobong gata
is ready to serve.

- So our adobong Bicolano's done
and geez, it oiled out.

Even the coconut milk.

You could have probably
simmered it less

right after adding
the coconut milk.

I'll have someone taste it
with me today

because I might be biased.

So Yna, come here.

My friend from Bacolod.

- Ooh. This is so soft.
- It's so intense.

I love it.

- Wow.

I can taste the coconut milk.

- I think I like the coconut milk.

You know, I feel like
this type of adobo

would be the most perfect
with rice.

Next.

- Today, I'm going
to be making Batangas

adobo sa dilaw.

So why is it called
"adobo sa dilaw"?

It’s because it has
a special ingredient—

turmeric root—
which gives the adobo

its yellow color.

And I had the chance to speak
with our resource person,

Chef Mike Latayan from Batangas.

Actually, this recipe
that I’m making today is his.

- Cooking adobong dilaw here
in Batangas is the same

as cooking adobo in other places.

The only difference is that
we don’t use soy sauce.

It’s just vinegar,
and we marinate it

for about an hour.

- From all the ingredients we prepared,
we’re just going

to use half for the marinade.

Half of the garlic, onion,
peppercorn, some bay leaves,

our turmeric, and our vinegar.

- Especially if we use vinegar made
from kaong palm.

That makes the adobo even tastier.

Here in our province,
we don’t use artificial vinegar,

which is probably why our adobo
has a distinct flavor.

- Our meat has now been marinating
for 30 minutes,

and it’s time to cook our adobo.

So, according to the chef...

Adobo tastes better
when cooked with firewood.

That’s when its aroma
really comes out.

Since we don’t have firewood
right now,

we’ll use a clay pot instead.

In our pot, we’re going
to sauté the garlic,

then the onions.

It’s time to add our pork.

I’m making sure the fatty part
is at the bottom

so the fat can render in the pan.

Then, we’ll pour in the marinade
we prepared earlier.

Our pork is now partially cooked.
Time to add...

the remaining turmeric,
some bay leaves,

and the rest of the peppercorns.

Now, let’s add our chicken
and the rest

of the "sukang irok" (palm vinegar)
from earlier.

- The only difference
in this cooking process is that

no water is added.

In other versions of adobo,
people add water.

But here, it cooks
in its own juices.

That’s what I grew up
with here in our province—

no matter how you cook it,
adobo is always delicious.

And here in the province,
life is simple and peaceful.

- As you can see,
our meat is now stained

with the turmeric,
and I'm so excited

to give this a try
but I want to share it,

so I'm calling Trish,
our resident taste tester

to test and taste
my adobong...

(laughs)

My adobong dilaw.

Actually, it's Chef Mike's recipe.

- All right.

Ooh! That's really soft, Nica.

Is it your first time
to try this also?

- Actually, yeah.

I haven't tried adobong dilaw yet,
that's why I'm vey excited

to give it a try.

- Oh yeah.

The turmeric gives it
a different taste.

- I like how you could still taste,
like, the tanginess

of the vinegar.

- And the vinegar
has a different taste.

- But its tanginess
is just subtle,

and then there's some sweetness.

The turmeric really has
a distinct taste,

it gives that earthy,
warm taste, right?

And then, it's slightly peppery.

It kind of complements
with the garlic and bay leaves.

- It's so tender,
that's the only thing I can say.

And I feel like it's different
from the usual adobo

that we eat.

Like, the Filipino-style adobo
that is brown, darker color,

and has lots of soy sauce.

This one gives it
a different flavor.

I like this.

- Me too.

- Thank you, Chef.

- It can be a staple
in my house.

- The question is,
is my teeth already yellow?

- No.

(laughs)

You're good.

- What's up, guys? I'm here.

I'm going to make adobong puti,

specifically the Kapampangan version.

I mean, there's a lot
of adobong puti

around the Philippines,
some in Batangas,

some in Ilocos,
some in Bulacan,

and my dad is from Pampanga,
so this recipe is sort of

kind of inspired by that
and I got some help

from Chef Cherry.

Let's go and start.

I'm going to be using a clay pot
so we're going to get

as traditional as it can be.

I'm just going to add
some oil around the side

so just maybe a little touch
over here.

In Pampanga, when you say "adobo,"
it means white.

The ingredients are just vinegar,
garlic, pepper, and meat—

it can be pork or chicken.

- So I'm going to be doing
one large onion,

chucking that in.

I got some pepper.
Shake that in.

A little salt.

Add my garlic.

Some vinegar.

And you don't stir the vinegar.

So you kind of want
to cook off that acidity

and, you know, bring out
some of that sweetness

that the vinegar has
when it's cooked down.

So I'm using bay leaf.

Chef Cherry told me
that they use gulgol (oregano)

traditionally but, you know,
bay leaves can be used

for a little aroma,
and to make eating more appetizing.

So from there, I'm just going
to put a little lid on this,

put it at little low,

let that render down and cook,
and we're just going

to shake it from time to time.

- Adobong puti is a dish
that becomes even tastier

the longer it's cooked,
especially when it dries up

and fries in its own fat.

You enjoy adobong puti the first day
because it has sauce.

The next day,
when the collagen solidifies,

and you heat it until it dries up
and fries in its own fat,

it’s still delicious.

- You know what we call
that here in Bisaya? "Huboy-huboy."

- What does that mean?

- It means it jiggles,
like "huboy-huboy."

- I think I did
a pretty good job.

I mean, considering
that we used a clay pot,

you know, like it's not
super controlled most of the time,

so sometimes it gets too hot,
sometimes it gets too low,

so you really got to watch it.

- Wow.

It tastes so clean.

- Yeah.

Even when the fact
that there's a lot of fat

and the oil around it makes it
not overwhelming.

-It’s very clean,
and the vinegar used

has a distinct acidity
that enhances the adobo.

- You think you're using
a lot of vinegar,

but then you're cooking off
a lot of the acidity.

So like, what's left
is the subtle sweetness

that just enhances the taste.

- There's a subtle sweetness.
Did you add sugar or not?

- No sugar at all.

I was supposed to
and then I was like,

you know what,
let's try it the way it should be,

without sugar.

- I'm going to try it with...

- Try this one dark piece.

Yeah. That one's crazy.

Yeah.

Now I regret not having this
with rice.

- So clean, super simple
but packed with flavor.

- Amazing.

Dad, this one's for you.

Grandparents, everyone
in Pampanga, mwah.

Thank you, Chef Cherry.

- Today, I'm representing
the province of Bohol,

specifically in Loon.

We have a family friend
and someone

who we have known for years
who gave us this recipe,

and I'm so excited
to show you guys

how their adobo is made
over there.

- That kind of adobo reminds me
of fiestas when it’s cooked

in large batches.

It’s really dried out completely,

and that makes it taste amazing.

- And of course, the star
of our adobo, the tuba,

also known as coconut wine.

- My grandma would boil it
in water for 15-20 minutes,

then take the meat out
and sauté the ingredients—

onions, garlic—before adding
the meat back in.

Once the meat starts
turning reddish,

she adds tuba (coconut wine).

- We'll start the recipe
by boiling our pork,

and we're going to put
a little bit of salt on this as well.

- All right, our pork has browned.

It’s time to add the star of the show—
our coconut wine.

I was told I had to find
red coconut wine specifically.

Oh, I thought there was...

I'm going to pour in one cup.

- As the coconut wine boils,
its bitterness disappears,

and it becomes sweeter.

That’s when you balance
the flavor with seasonings—

soy sauce, pepper, and bay leaves.
It also has red sugar.

- Let’s reveal our adobo sa tuba!
Whoo!

The sauce has thickened,
and the pork is much more tender

than before. Time to plate!

- When the sauce is cooked well,
it becomes slightly thick

and slightly sweet.

That’s the finished product—
it should be a little thick.

- This looks and smells amazing,
and I can't wait to try it.

But of course,
I can't just eat it alone.

I'll call my friend Samuel.

(chuckles)

- Why are you laughing?

***- When I saw you,
I can't help but laugh.

- Okay. It’s like
you’re one episode late.

Is this adobo or humba?

- That’s adobo. Adobo sa tuba.

They told me that in Bohol,
they use tuba for adobo

because it’s what’s
commonly available in the area.

- Is that the reason
why it's sticky?

- Well, there's also sugar in it.

- Cue in music.

- You know what?

- It's really humba.

(laughs)

- It tastes similar
to Chinese adobo.

It's sweet but there's
a taste of soy,

the only missing thing is egg
and I can tell someone

this is Chinese adobo.

- I'm not going to lie,
this is also how I make adobo.

Exactly like this—
it splits apart, very, very sticky,

and very, very tender.

- This is how I love
my adobo also,

as in you'll be wanting
some rice.

- As you can see,
it's the same with

the humba saying last time—

many ways to cook adobo
and we did 7 times.

But my personal favorite
was the one from Cebu.

I like how it's crisp top.
It's so delicious.

- It is.

- And it's many.

I'm breathless.

I need to exercise it off
for three months.

(laughs)

- My personal favorite
would be the Bohol

'cause it's just how I make
my adobo,

and the dilaw, of course.

- Actually, same.

- Yeah?

- I have a newfound love
for adobong dilaw.

It's because my favorite
is the adobong puti

versus what we used to
which has soy sauce

so I like both.

- I like this one,
the one with atsuete,

I feel like it's very different.

I've never seen one like it
and it also tastes like

the not so usual adobo.

- Okay.

- For me, it's also
the adobong puti

because I like sour.

- So honorable mention
to our pre-colonial.

It's so simple
and it's really cool

to learn facts
about Mr. Pigafetta.

Yeah. Thank you guys
for watching.

I really do hope
you enjoyed the video,

and let us know what more...

- Six ways you want.

- What do you want,
six ways hot dog?

- Corned beef.

- Six ways corned beef?
- Sardines?

- There's so many.