How A Filipino Chef Makes Chicken & Pork Belly Adobo | Passport Kitchen | Epicurious
For more great Instant Pot recipes, please visit InstantPotEasy.com
When you’re eating adobo, it reminds me of grandmother’s cooking. It brings comfort and soul to the table.” Today on Passport …
If you want to cook proper adobo, GO BACK TO PHILIPPINES!
Uncle Roger is waving 😂
Hey Chef
I love food, so thank you very much!
As someone trying to consider what’s truly missing in my life I meditated upon cheeseburgers and pizza, being the soul of most things, and upon the subject arises this idea that within every great kitchen – at some point – a gauntlet will be thrown down, and at such a time one must rise to the occasion to perform what will be the EVENT FOR THE AGES… This is just a tribute!
Challenge:
1. Cheeseburger Ramen
2. Pizza Ramen
My Recipe:
*CB Ramen
Step1 – Make a cheeseburger, add noodles
*Pizza Ramen
Step 1 – Make a pizza, add noodles
May your culinary skills thrive
adobo discussions are kind of like trying to sing sinatra at videoke bars, there's always blood spilled somewhere
I use Silver Swan soy sauce and Datu Puti Vinegar 😁
same style of adobo here, except more garlic and we add potatoes instead of eggs—yum
Cant wait for Uncle Roger to review this 😄
it was going so well until the part where he added the slurry.
I never understand why chefs wear rings when handling raw meats or digging into food with their hands, ring(s) on fingers.
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.
Always saying traditional even on your last video that’s not traditional..SMH
wh..where's the sprite?
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.
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.
Traditional adobo DOESN'T have boiled eggs in it. You add eggs as an extender so many people can eat in case all the meat gets eaten first but it's not traditional
In India we never mix meat.. Especially pork and chicken..Rare combo
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!!!
much better if you reduced the sauce more to thicken up no need to add slurry and also, umm mushroom powder is a bit fancy
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