How A Filipino Chef Makes Traditional Adobo | Passport Kitchen | Epicurious

“When you're eating adobo, it reminds me of grandmother's cooking. It brings comfort and soul to the table.” Today on Passport Kitchen, Filipino Chef Anton Dayrit returns to Epicurious to make his pork belly and chicken adobo recipe—a prime example of how every Filipino family puts their own spin on this “unofficial national dish.”

Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson, Boris Khaykin
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Casting Producer: Vanessa Brown
Camera Operator: Erron Francis
Audio Engineer: Bret Van Deusen
Production Assistant: Nicole Gaitan
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Courtney Karwal

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0:00 Pork and Chicken Adobo
0:19 Part 1 - Preparing The Ingredients
1:02 Part 2 - Cooking The Adobo
3:51 Part 3 - How To Eat Adobo



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[txjchacha]

Yeah, we don't usually see dried mushrooms and those toppings, but that's what's fun with Adobo. Cook the base dish and make it your own version afterwards.

[enzorocha]

There's this cookbook by a Filipino author featuring some 200(!) variations to cooking adobo. The basics are the same—blending sourness, umami, aromatics—but you can actually experiment with different kinds of vinegar and soy sauce (apple cider, fermented soy, etc.) and approximate adobo. Some recipes don't have soy in them at all lol. That's the beauty of this dish, it's quite flexible.

[_Toxicity]

Adobo is delicious. I had it with quail eggs while abroad. Yum!

[Nekorbmi]

bout time, more Filipino food please. For the longest while growing up I thought chicken adobo was a mexican meal. My aunt would always make it cause she know I love it so much. Then I found out that my aunt was Filipino, lol so it made sense. Adobo is probably one of my favorite food of all time.

[arthurnolasco]

As a Filipino chef, (British and Filipino), I cook chicken and pork adobo in a different way. Like this guy says, every family has it's own version.

[KL-iutk]

I think you should've reduced the sauce until it thickens for more concentrated flavor instead of using a thickening agent.

[mon]

He said - I'm not biting into whole pepper corns today mom 😂

[gtvchuck]

I happen to be cooking adobo tonight. I cook adobo with my mom’s recipe, which is pretty much the same as his with the exception that I go 50-50 with the vinegar and soy sauce, no sugar and no eggs. I may need to try the eggs and also adding the corn starch.

[stan_Jesus_for_live_longer]

As a Filipino thank you for promoting our food/cuisine hehe

[ryncalasagsag]

There are a lot of adobo variations in the Philippines I bet the show can have 30+ ways to prep adobo. I'd like to see that.

[kutoputzz]

As a filipino citizen it is my Job and Duty to like this video. 🇵🇭❤️

[Crispy_Cheese]

I keep seeing adobo after uncle Roger's react on Rachel cooking 😂

[king_ltc_]

Salamat Chef Anton! Hope for more Filipino dishes in the future.

[zavs]

mixing pork and chicken's definitely the way to go, but if I had to choose between the two, pork adobo is the better adobo!!!

[Chaddingway]

My brother likes to marinate the meat for his adobo before cooking. I like adding molasses, fresh thyme, and using at least two different kinds of vinegar for mine. There's so many ways you can go about it.

[lugscogs]

If you want that thickness without using slurry, you can braise the meats for a little bit longer. Also, you can try reverse searing your meats after braising for added texture.b

[DeadbeatGamer]

palm sugar pucks are wonderful in this

[aboutaljon]

I use Silver Swan soy sauce and Datu Puti Vinegar 😁

[samns]

like him, i also do 2:1 for vinegar-soy sauce ratio. hard boiled egg is a must!

[nia-yllq]

Waiting for the day Conde Nast actually makes content that features African diaspora dishes