My Pork Adobo that Uncle Roger reviewed

Today we’re making a Filipino dish called adobo. If you haven’t tried it before, you need to add it to your list. It has so much flavour and the pork comes out extremely tender and juicy. Recipe below.

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Pork Adobo Recipe
Ingredients
- 1.2kg pork belly
- 5 tbsp coconut vinegar
- 2 tsp sugar
- 4 tbsp dark soy
- 4 tbsp light soy
- 8 cloves garlic, diced
- 4 bay leaves
- 400ml water
- Spring onion for garnish

Method
1. Dice your pork belly into roughly 3cm cubes.
2. Marinate your diced pork belly with the white vinegar, sugar, dark soy, light soy, garlic and bay leaves for 1-6 hours.
3. Drain the pork belly from the marinade. In a large heavy-based pot, brown off the pork belly so you have good colour on all sides.
4. Once your pork belly is nicely browned, add the marinade to the pot with the water. Bring this to a simmer, turn low and cook for 1.5 hours or until the pork is super tender.
5. For the last 30 minutes, take the lid off the pot so the sauce reduces and becomes nice and sticky.
6. Serve your pork adobo with rice and some optional spring onion as garnish.

[sshah]

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

[keemabu]

FINALLY!!! this is authentic adobo, no lemon, no parsley no any unnecessary garnish.

[thesoonyoungtohoshi]

*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.

[armil]

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 😂

[rasgotiriebud]

Came for the recipe, stayed for the stache.

[xxKyzerSozexx]

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 🙏

[supanfrancis]

From a Filipino Aussie, perfectly made! Well done! ❤🇵🇭👍💯🥇🏆

[JosiahBradley]

Getting a positive review from Uncle Roger is way better than a Micheline Star.

[JorgedelasAlas]

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! 😂

[Neverthemoreorless]

That is the Adobo we all know. You never fail Chef.

[jamstoo]

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.

[christineharper]

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!!

[missjackjack]

My mum makes this with boiled eggs. She puts it in like the last 5 minutes of the simmering. So yummy!!!

[shijai]

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.

[marivice]

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❤

[geniusgamerwannabe]

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.

[isalesiiibarrynicholasd.]

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 🇵🇭

[MrTRexPh]

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.

[evandronasserdasilvaguedes]

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

[andrewkim]

I appreciate how open you are to constructive criticism!