Pork SO tender all you need is a spoon ✌️Filipino Pork Adobo | Marion's Kitchen

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

[janmichaelsantos]

I love Marion more with her statement about how underrated Filipino cuisine is! It's so true.

[marye]

I'm headed to the market right now. This is what's for dinner.

[smudge_]

Filipinos only have love for you, Marion. You are one of few chefs who respects the authentic recipe

[princesspatricio]

Marion, thank you for featuring a version of our Adobo. It's nice to see another Asian Chef complimenting and making a version of our beloved dish without any hint of sarcasm and chauvinism.

And now am off to cook this version of yours.

P.S. I also love to put Chili Flakes and Red & Green Chilis on my Adobo. 🤤

[yxqkskt]

Most filipinos omit the browning of the meat and just throw everything at once. Maillard reaction elevates traditional filipino cooking. I hope Marion educates the traditionalists. Brown the meat whether it's for menudo, caldereta, bicol express, etc.

[piaseriza]

Adobo with coconut milk is usually found in the region of Bicol 😊 Some people like spicy version too! 🌶 Love this! ❤ What i love about adobo, and other cuisine in the Ph, is that there are endless versions of it. And each and every household has their own version. If you ask everyone, they will tell you that their mom makes the best! Love from Ph! 🇵🇭

[angelakelly]

I made this and it was amazing! Had it over rice and it was good I couldn't stop eating it! Lol. Going to try a beef version next! Thanks Marion for opening my eyes and taste buds to all these different recipes! I am a huge fan!

[jjmonbuster]

Marion, most filipinos haven't even heard of this but the OG predecessor to the modern adobo is a version called 'Adobong Puti'. Puti means 'white' and we call it that because it's seasoned with salt instead of soy sauce. It was a way of preserving meat before soy sauce was introduced from china. And let me tell you - it's SO GOOD because the salt leaves room for the savory chicken and aromatics to really shine through. It's quite different from the brown adobo we all know and love but it's just as delish. There's just something about tasting the flavors that my ancestors loved that made me feel more grounded and connected to my roots. Anyway you're always a joy to watch and thanks for appreciating our culture. Much love 🌼

[kathgym]

I love that Marion's recipes are so close to the authentic version but there's always a slight twist that makes it taste better! 😋

[pakapolosatis]

This channel is probably my favorite food/cooking channel on YouTube. Keep up the great work Marion.

[purplechoerries]

My only complaint about this video: where's the rice?? :P

Kidding aside, I think this recipe looks great. My tatay's unrivaled adobo recipe might have gained a competitor! 😋😋😋

[annscott]

We tried this recipe today and it was absolutely amazing. its a good job there was no design on the plates as they were scraped clean by 2 happy teenagers

[dantalotta]

My comment is that I love you, I love you and your family. You've provided me with literally countless hours of entertainment and education, so much that I could never repay you. Found your meal kits at a store and bought them up. Can't wait to try. Watching from Connecticut, USA. Keep up the good work and can you do more with Silvia? You two are a riot!

[arvinestrada]

This was the second dish my mom taught me in the kitchen when I was about 11 years old, the first one being Tinola (chicken in ginger broth). Your version is a lot like my grandmother’s, with coconut milk/cream and with lots of chili because she knows i love spicy dishes with coconut milk!

I do have an extra step. After transferring the finished dish onto a bowl, I immediately take some leftover/ day-old rice and garlic, and make Adobo Fried Rice!!! Because that pan just begs for it, what with all the remaining bits of garlic, and the sauce you can’t spoon out of the pan! 🥰 my mouth is already watering...

Great, great adobo ala Marion!

[reylandjethrotorres]

I love your version, Marion. I would usually toss some slices of hard-boiled eggs into my pork Adobo. The yolk would absorb some of that luscious sauce and it is amazing. Also, Adobo leftovers are more enjoyable. It's one of those dishes that just tastes better a few days after making it.

[jmureta]

I am a 100% Filipino by blood and heritage, and married to a half Irish/half Hawain American beautiful, gorgeous American lady. So, when I tried this version of adobo is amazed me and my family even loved it too, I just change it a little bit on Marion’s version, instead, I didn’t add water, and when I add the coconut cream, I simmer it for an hour till the coco cream submerged and turns into coco oil it becomes dry and more crusty delicious. 🤤 😋
Thank you Marion... love love it 😍

[blairdee]

This version is the closest to how we do our adobo in our family although we add more garlic to what she used, like more than a bulb, and its best if eaten the next day. Adobo's core is always vinegar, onion and lots of garlic, for saltiness it varies from soysauce, fish sauce, shrimp paste or even just salt.. it can go with or without bay leaf but its always a wonderful addition to the dish. there are lots of versions of this dish and it differs from which region its cooked or from family to family, ive seen some people use coke and sprite, some use a bit of gin, some uses coconut cream/milk, pineapple, and even kiwi.. Marion's version will also go well if u add pineapple chunks (in can) from the marinating stage (including the syrup), and also brown the pineapple along with the meat.i wonder how many people's diet marion have ruined with this vid?!?

[larhei]

You are so lovely. Thank you for featuring our dish. Soy sauce, vinegar, a ton of garlic, peppercorns and your chicken or pork and you are all set for a mind blowing Filipino adobo. Yours had onions and coconut cream which is already a tweaked version of the recipe, but I'm sure it's still MASARAP. Thanks Marion. You did a great job.

[sjbm]

Hello! I made that today and it was so great!! I love it, thank you for the recipe! And regards from Costa Rica 🇨🇷

[nipunishilpeswarage]

This is an absolute winner. I made it and it's so delicious. My husband who is a very big fan of pork said this is the best pork dish he has ever tasted. What can be a better complement than that?? Thanks a lot Marion. Love from Sri Lanka