Pro Chef Reacts... Uncle Roger APPROVED Pork Adobo (Andy Cooks)

After many requests. We are reacting to how Andy Cooks makes his Uncle Roger APPROVED Pork Adobo!

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#porkadobo #uncleroger

[SpringN]

This is the video we needed! Both very experienced chefs with educational videos! I love chef Andy and I’m so glad he’s getting more of the recognition he deserves!

[xthomprya]

My wife is Filipino and makes amazing adobo. She'll add Sprite while cooking it instead of water and sugar, and it really works so well!

[Midori_Ringo]

I was taught this by an ex's lola. It has been the better part of 20 years since then, and all the way through university to today it is one of the best budget meals you can make. Handful of ingredients and those ingredients aren't hard to find and they're cheap too! and almost 0 effort. The fact you basically need 1 pot saves on cleanup. But to me the star of this dish is the sauce. That sauce over hot white rice is great on a cold day. The protein doesn't really matter as long as it's not super lean (fish you might not use though). Squid adobo is particularly tasty. I planted a bay laurel tree 10 or so years ago just for adobo.

[mercedesbancolita]

The adobo basic recipe was developed for the purpose of preserving meat. Because in early years we didn't have electric refrigerators but mud and claypots to preserve meat. That's why onions and chili are not an adobo ingredient because it can spoil the adobo easily. Just peppercorn, garlic, bay leaves, salt and vinegar as the main ingredients. Then we get a portion of the adobo for each meal and recook it into many ways and variations. Soy sauce is for coloring and flavor and some potatoes to control the saltiness. Any meat can be adoboed. Best tasting adobo is a mix of chicken and pork.

[iamnotgordon]

I'm a Filipino and I've been cooking pork adobo for decades. Andy has this recipe spot on (and its absolutely ok to substitute Filipino soy sauce with a combination of light and dark soy sauce). One thing I would like to suggest though is that after cooking the adobo it would be better to pan fry the meat until you achieve a light sear, while simultaneously reducing the sauce separately. Combine the meat and sauce when plating to achieve a better aesthetic (although its also fine to combine before plating if you're eating at home). Filipino's also love to eat pork adobo with hard boiled eggs marinated in the same sauce mixture. The rice you have in the video is also spot on. Never eat this dish with long grain rice, as the taste would not be the same without appropriate amount of starch.

[amylenem]

In our version of Adobo, we don't add water to tenderize the meat. Our adobo is dry, oily and crispy but tasty. Not a famous version but that's the one I grew up with in our province. When I went to the city and had adobo with watery soup, my taste buds made a really major adjustment. 😅

[m.theresa]

I love fresh bay leaves, as do my sisters. We use them in many dishes as did my mother. Around the holidays some florists and cooking stores sell bay leaf wreaths. They’re pretty through the holidays, then they can remain to use for cooking as they dry. They make great gifts.

[Ayn_Rando]

Andy is fantastic because he is simple and you can easily follow along

[alexanderammerl]

Andy is just a pro, i never saw anybody doing reactions complain about his recipes. No complicated useless extra steps like Joshua, just good food!

[icyharrychain]

Finally, some Filipino related content. Great to see so much diversity in your content, chef! And chef Andy, did justice to the dish, it was simple and nice and easy to follow. Kudos to you both 😉

[PisongKaninAdventures]

Cooking adobo is very simple... the simplestt is just mix all ingredients and simmer it... 1 pot or pan is just what you need. A clay pot on wood fire or charcoal is better as the fire gives flavor also. That is why adobo cuts are larger cuts because they are slowcooked longer... about 1 to 2 hrs.

[samrocha]

Chef Andy knows his stuff. Both you and him bring so much to YouTube. Love learning from the both of you.

[rice]

Pilipino adobo may vary depending how we want it to be cook

The secret in cooking adobo is vinegar. Coconut vinegar is common but using kaong (sugar palm) or sasa (nipa palm) will make a difference. Specially if local garlic from Ilokos is use, it is more flavourful and more aromatic.

Be generous when adding vinegar.

[verndogs]

When I was in Barcelona, I had chicken adobo in Kasarap. As a Filpino-American - I can vouch for how authentic and good it is.

[banx]

The timing of this video is perfect. I JUST made Chicken Adobo using chicken quarters, sweet soy sauce, bay leaves, peppercorns, garlic, rice vinegar, and a little mirin. I'm African American, but where I live in Virginia has a VERY large Filipino population. And I am happy to say I have been privy to many of their delicious foods: Pan de Sal, Lumpia, Pansit, Dinuguan (that's right, Chocolate Meat), Balut (feed us the fetus!), and Halo-Halo. Chicken Adobo is a very easy and very flavorful dish to make. I've never made Pork Adobo, but I've been itching to try some recipes using pork belly, so I'll have to give this one a shot.

[avlinrbdig]

Fr. Large cutting boards ftw. Was in a industrial small kitchen once and we had this enourmous plastic cutting boards. They barely fit into the dishwasher, but they were so awesome!

[Samizouza]

Chefs like Andy often inspire me to "experiment" in the kitchen since his recipes are definitely straight forward, especially whenever I'm cooking for myself mostly despite being an amateur learning from the best. 😊

[leftskidlow]

Nice video! This recipe is fairly accurate. One thing to keep in mind is that the Philippines is comprised of many islands, with many dialects. That means there are many variations and tastes in adobo. Also, meat such as pork, beef and chicken are generally luxury items in rural areas and often, you will see adobo cooked with what’s available in the backyard. In the villages, it’s more common to see vegetables cooked as adobo, rather than meat. I enjoy living in the rural areas when I’m in the Philippines and adobo is a dish I always look for when I’m traveling around the world. The best tasting adobo are the least fancy ones. Dan’s recipe is very close to how we make it at home. That being said, to really make the flavors as close to what you’ll find in a traditional village, you would want to use unprocessed palm sugar and coconut vinegar that is fermented from coconut wine, which we call “tuba”. My aunt would sometimes cook pork adobo with a freshly harvested “tuba” to substitute for sugar and water. A freshly harvested coconut wine is very refreshing, sweet and, if timed right, has a good amount of alcohol from natural fermentation. A couple pints of “tuba” can give you a pretty good buzz. But, it’s shelf life is very short. It only takes about day or so after harvest before the alcohol and sugars turn into vinegar. So, you can imagine how using a coconut wine vinegar would impart a different kind of flavor. At the end of the day though, this recipe is as good as as any Filipino home cooking you can get, if you aren’t getting your ingredients directly from your own backyard. It’s really great that you are putting this out there because I feel like like not only does the chef does justice to the recipe, but he (and you) are giving the culture it’s due respect. Now, to truly make an amazing adobo you need this one ingredient: good company to share the meal with. At the heart of it, Filipino cuisine is meant to be shared and enjoyed as a communal meal.

Lastly, if I might suggest, it would be awesome if you and uncle Roger made the ultimate paella and made egg fried rice with the left-overs. Now, that would be interesting! Cheers.

[mantailuaa]

My mother taught me to use different cutting boards for meat/fish/vegetables and that’s what I have done all my life. I try to get green for vegetables, blue for fish and red or brown for the meat, that way I see from the colour which one to use. And I have a thick wooden one for bread and other usage. I have a good cast iron pot, it was kind of expensive when I bought it but I have cooked in it for over 25 years allready. This recipe looks very easy to make might just try it. Happy Easter!

[henry]

As mentioned, there are many ways to cook adobo... and it seems like every Filipino puts their own spin on it, and my Mom was no exception.

She would twice fry the pork, once at the beginning and again at the end when it was done, to caramelize the meat using... wait for it... Coca-Cola and the adobo sauce.

When it was done in the pot, she would remove it into a hot skillet with hot oil, put in the meat, splash in some of the adobo sauce and some Coke, stir it around quickly until it reduced and caramelized on the meat, and then she would return it back into the pot it was cooked in.