Grilled Pineapple Pork Adobo | Marion's Kitchen
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- Опубліковано 21 сер 2024
- Succulent pork, chargrilled pineapple... this is one bowl of comfort right here. If you haven't tried adobo my friends, then you haven't lived.
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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.
Massive congrats and shoutout to the Philippines on winning your first-ever Olympic gold medal! If you've got any Filipino food suggestions for me to try next then let me know! I'd love to try them all!😋🤗
Bikol express please 🥰
Yes, recipes with bitter melon please. Ampalaya is delicious.
THANK YOU MARION! LOVE YAH!💙❤💛👍👍👍👌👌👌😘😘😘
💖👏💖👏💖👏💖
Marion, hi! Please try cooking Sinigang! It's tamarind soup that you can do with pork, beef, fish or chicken, even big prawns! Love to see your take on it. :)
My mom makes adobo with pineapple when she feels like it. I'm the only one in the family who loves it, so I don't get to have it much. This video's a sign that I should start making it now that I just moved out hahaha!
🌸 yes lol 👍🏼
everything that has meat and soy sauce is adobo then. Abodo is just anything and everything with Filipino soy sauce and vinegar.
then it's not adobo.
Yes I want to see that cook out between Marion and Tim.
Also a cook out with Mama Noi and Marion.
I'd like to see your take on Sinigang since it was voted the best soup around the world. 😁
Similar to Thais Tom yung.
Yes please cook Sinigang!
😂😂✌️🤗👍🏼
Voted by Filipinos. When it comes to online voting, there is only country wins.
Tarcisius Sacdal Absolutely not. Its like sayinb two cerulean belts from 2 different fashion houses are the same to Miranda Priestly.
Don't throw away the excess oil! It's absolutely excellent to make "adobo fried rice" with, which is a way to upcyle any left-over adobo (leftover adobo, really? LOL).
1. Shred the left over adobo (think pulled pork)
2. Heat the excess adobo oil
3. Fry the shredded adobo until crisp in the adobo oil (complete optional step, drain on paper towels if you do), keep any rendered fat in the pan.
4. Fry left over rice in the adobo oil.
5. Add the crispy adobo shreds.
6. Serve with your choice of side dish - chopped hard boiled eggs (or salted eggs, even better), sliced juicy ripe tomatoes, pickled green papaya, shredded green mango. All these sides are completely your choice, not to mention completely optional
7. Plate as desired, or serve straight from the pan (I'm not judging anyone)
8. Mangan! (in my mom's dialect, it's the imperative form of "Let's Eat!" ❤)
That sounds absolutely amazing! 👍😊👍
This is getting made! I'll need to make more adobo to get leftovers!
Thank you for sharing that. Lived with Filipinos in Brunei for 2 years. Missing the flavouts....P.Shanthy from Malaysia
@@MrSongs1988 I actually cook double batches at a time just to make sure I'll have leftovers 😄
I get sad when I don’t have leftover adobo for adobo fried rice. 🤣
This is kind of how I cook my adobo. With a bit of chilis and definitely with pineapple. Love the contrast of salty and sweet. And that kick from the chilis. ❤️❤️❤️
Marion thanks for featuring Adobo, still watching and supporting your vlog. That's the way I prepare my Adobo, I marinate the whole night before cooking. Love it with pineapple I learn adding pineapple is a new twist.
Tim vs Marion is the content we need! I would love to see that!
My suggestions:
Morcon- Filipino beef roulade, looks beautiful when plated but please don't use hotdogs 😑😁 Filipinos put hotdogs in nearly anything probably as a meat extender
Arroz valenciana or a similar dish, Bringhe- hearty one-pot glutinous rice dish with coconut milk
Batchoy - noodle soup from Southern Philippines hence known as La Paz Batchoy. La Paz the district in Iloilo City where the dish originated. Uses offal, so I don't know if it's something your viewers will like.
There are delicious offal dishes: chicharong bulaklak (Flower Cracklings), Pork or Chicken Isaw plus 2 kinds of sauce/dip, Bopis, Goto
Chicken Mami - relatively simple chicken noodle soup Filipino style
Sinigang sa Miso, uses miso. The thing about sinigang is you can use any souring agent from tomatoes to nipa vinegar. My family uses either green mangoes or these tiny green fruits called kamias. Sampaloc or tamarind gives a richer flavor probably because it adds unami but doing it from scratch can be a little tedious but worth it. But I think it's easier to buy tamarinds in Thailand than in a Manila.
Marion, I'd love to see your version of our Sinigang. A food magazine just hailed it as one of the best soup with veggies in the world. Our food culture is said to have started with vinegar-base (acids from fruit based acids) dishes, i.e. before the Chinese brought their soy and the Spanish, Japanese and Americans their own influences. It's a sour porky/ fishy clear soup with lots of vegetables. The souring base is either fresh tamarind, tomatoes, etc.
Actually, in some versions of adobo, we put pineapples to give that sweet and sour/tart flavor. Though we directly put it with the meat and not grill it separately. Your idea is actually nice though.😁👍
I would love to see your take on Filipino Ginataan. It's a sweet coconut stew with various components such as rice cake balls, sweet potato, taro, saba bananas/plantain, jackfruit, tapioca pearls, and sometimes ube. It's a great hot stew to eat during cold weather and rainy days
Oh my, I miss Ginataan! My mum and aunts used to make this when we were kids and we would have it as an afternoon snack/dish.
In Mindanao we have “Humba” the sweet version of adobo we use pineapple juice instead of vinegar with pineapple chunks, banana sprouts, black beans / tausi sauce, without ginger and the rest of the ingredients are the same with adobo. Thanks for featuring our adobo.. I do hope your Marion’s kits will be available in UAE.
omg i want to try this! I dislike vinegar so much, that my family has stopped making adobo without vinegar and i guess it just doesnt taste right to them. I'd like to give this a try!!!
Oh in Batangas we have our version of Humba, oh well happy eating! Haha
Oooh Humba. Definite favorite. Also, isn't there also a version where they bury it in sand for a long time?
Yes!! I would love to see that challenge with Marion & Tim! Even with Mama Noi! ❤️
Mama Noi is the judge. Lol
My husband loves all your recipe, We both love thai food, he also likes adobo.. thanks for sharing your recipes! Looks yummy🤤
Definitely do sinigang! Would love to see a Marion interpretation of that dish and would be curious what souring agent you'll use!
Pineapple is perfectly fine on pork adobo. This looks absolutely heavenly! I'd really love to see more of your twists on Filipino dishes!
I was waiting for the rice haha! Thank you Marion for featuring Filipino food in your channel 😁
Tnx Marion for promoting adobo in so many ways... here in the philippines our goverment decides standardation of adobo cooking... and ps.. here in the philippines.. if we add the vinegar... you have not to stir it first until it will be bring into boiled because the vinegar will become raw in taste..but overall you nailed it.. instead of washed sugar.. try raw sugarcane... more way better..here in my province.. native chickens..is the lit.
watch the video.of Florings Carinderia Adobo is the 💪.. one of the legend.. 😁
What i like about you is you dont change the authenticity of the recipe and you are so true.
I would love you to cook an express version of Filipino Sisig. That would be great!
As someone who’s planning on moving to the States soon, it’s so nice that I have a good source of Filipino recipes that I can cook.
Also, please try Pork Sinigang! It’s pork cooked in a tamarind broth. It’s my favorite during rainy days!
This recipe is..... beyond delicious!! I adapted it to my electric skillet out on the patio, as it was too hot in the house to cook in the kitchen that night....LOL... I used pork spareribs and it was excellent! Tip: don't skimp on the pineapple chunks- they cut the richness with a perfect pop of tanginess. Juicy, glossy, porky goodness as Marion would say. 😂
Marion , I have been following you for the longest time now and even inherited some of your menus - DELICIOUS. My late mother was an excellent cook to a point where relatives would place specialty requests - Bulalo, Chicken Tinola, Pinakbet, Sweet and Sour Red Snapper etc. - before they arrive from out of states to visit her in California. This adobo with pineapple looks to die for - yummmm. Thanks for sharing.
Thanks so much for your support Grace! We're so glad that you enjoy our recipes! -Team Marion's Kitchen
A "Marions Take" on Sisig would be wonderful, really tart it up! 🤗
I see many comments about Sinigang, which is very tasty indeed, but as you seem to have an affinity for noodles, I'm thinking your take on Pancit Canton, Pancit Bihon, or Pancit Palabok would be more appropriate and interesting to see. Thanks for the great content, as always!
Marion cooked Pancit Bihon ...
She made adobo a restaurant quality. Well done. Love from Sydney.
watching from Phillipines..love watching Marion's cooking all the time..🤗
Hi Marion. For a Filipino dish recommendation, you should try Laeng. It's a vegetable dish that uses Taro leaves and roots, coconut milk, and birdseye chillis. It originated in the Province of Bicol, where they are famous for dishes rich in coconut milk and birdseye chillis. They are also known for their Bicol Express (also with coconut milk and birdseye chillis.)
Yummmmmmmm!
Gotta put this on the menu for next week
It's a Marion week, we've done Katsudon, Chinese beef stir-fry and tomorrow night is ayam goreng with garlic butter fried rice
Marion’s week: what a neat idea! I’m going to try to do the same for my family. Thanks.
all of that sounds amazing. Hope you guys will have great dinner times
So glad to see you cooking Filipino food! And showing interest in cooking more. I’m a fan from the 🇵🇭 My mom also puts pineapples in her adobo sometimes, I like it especially when I’m sick.
You should make pork sinigang which is a sour soup, usually tamarind-based. Or cripsy kare-kare which is a stew that has a thick savory peanut butter sauce. 🥰
Try looking up pork sisig too. And since you love spicy food - Bicol express!
Kia Ora Marion! I am from New Zealand and my partner is Filipino. I have made this dish 3 times now and is in love with Adobo. It is soo delicious! Any chance you can make a beef short rib Sinigang next please? You are amazing!
Adding pineapple is definitely valid, at home we even add potatoes sometimes.
I’d definitely watch a steak cook off!
Marion, I would recommend making Pinakbet with crispy pork. Basically it’s a vegetable stew slowly cooked with tomato base broth and then toward the end of the cooking process, you add a generous portion of crispy pork, we call “bagnet”.
This is the dish I usually request from my parents every time I visit them in Hawaii. Love the balance between the veggies and meat 🥰
Hi, Marion, thanks for trying Filipino recipes . Adobo is cooked in different ways or differently in every province or place. Some uses pineapple, honey and colas (coke and sprite) instead of adding water for the sweet taste. Others add potato chunks and hard boiled eggs to make it more to be enough when there’s a shortage of meat. Adobo basically adopts to every region and every household iin the Philippines..
My favorite version is the one with sweet potatoes (kamote). 😋
there's no such thing as traditional adobo..everyone has their own version. As long as there is vinegar and soy sauce youre good to go ADOBO
Alfredo, down south and up north, there are versions of adobo that does not have soy sauce, only garlic and vinegar! "Adobong puti" (white adobo, in English) and "Adobo sa Gata" (adobo in coconut milk). Definitely validating what you said that there is no "traditional" recipe!
DTI left the planet. 😁
In adobong puti they’re using salt instead of the soy sauce, adobo basically should have the salty, sour and sweet tastes. I just observed.
Certainly not the traditional basic recipe of this iconic Filipino dish but it's a great take that you've created here. Looks yummy! I will be trying this recipe very soon. 😘
@@jamiraraga3434 Actually, even the sweet taste can be removed. I think the essentials are something to make it salty ( salt or soy sauce), something sour (any kind of vinegar, citrus e.g. calamansi, lemon, lime or pineapple juice), garlic, onion and pepper. Then stew
Actually some do add pineapples. Usually they use the ones in packaging with the juice in it, pineapple chunks. Instead of adding sugar, the pineapple juice and the fruit itself is used. There's numerous styles of cooking adobo depending on the region or province.
I would like to add this to your lists of Filipino cusines. 1) Pork Menudo 2) Chicken Afritada 3) Beef Caldereta 4) Pork Pochero, it can be Chicken also 5) Pork or Shrimp Sinigang (A Sour soup) (6) Berf/Pork Kare-Kare with Shrimp paste on the side (7) Pork Sisig (Can be done with Tofu or Fish flakes (tuna)! Would really like to see these in your videos. Thank you much! ❤️
I love marions cooking u can definetly make the menu supergood especially asian ...im.frm phillippines
I'm not Filipino, but I'm a big fan of Filipino food. Perhaps you could do your take on chicken inasal, tocino,
and Bicol Express. They are scrumptious.
Great Recipe Marion!..Pinoy's do use pineapples in their adobo, especially the chicken one..There are a thousand ways to cook this dish, it varies from kitchen to kitchen in the Philippines..Adobo is almost always personal to the one preparing it..Some like it sweet, others salty and garlicky..some like it vinegary, others spicy..It could be saucy or dry with just a scant of oil in the bottom and all the flavors packed in the meat..others finish their adobos in coconut milk..some brown the meat pieces in anatto oil for coloring..Thanks for sharing your version, it looks delish! ❤
Looks super yummy. I sometimes put pineapple in my adobo. Other times, I put sprite. Both, with vinegar. But often, I just use palm or sugarcane vinegar.
I cook adobo in no less than a dozen ways.
Your pork adobo looks really delicious! Don't worry about being "traditional"... i agree to one of the comments here that each Filipino who cooks Adobo has his/her own version of it...i think it depends on how they like it...as long as there is soy sauce and vinegar! Your Adobo looks absolutely yummyyy!!!😍😍😍
Hi! I'm a Filipino and I believe that every family or individual here has their own version of Adobo. I personally love to add chopped hotdogs, potatoes, tofu and little of diced carrots. Just sharing. 😅❤️❤️❤️ Love this version, actually I've tasted this before in some gatherings.
Hello Marion! This recipe looked delicious. You're a light on UA-cam, and I enjoy your easy-going style and calming presence at this time in the world. Your contribution is immeasurable, my friend.
I've learned that if u use a paper towel lightly on top, it will pickup the oil n not your sauce! I wish I knew that tip earlier...that pork adobo looks so good! I wanna try making it 😋
We love you Marion and we Filipinos support your UA-cam! Bless your heart! Greetings from the Island of Luzon!
SIZZLING PORK SISIG would be nice! I'm sure it's gonna be a hit. Cheers!
Isn't Adobo amazing? Anybody can do their own interpretation/version, and nobody can complain about it. Plus, it's a really good food overall. Pairs well with rice, too.
Definitely try out Chicken Adobo, if you haven't. Spread the love for Adobo.
FROM HONGKONG FAN HERE… THANKS MARION!😘😘😘 MOUTH WATERING DISH 😋 LOVE IT ! ❤👌ADOBOLECIOUS💋
This is mouth watering! My God!!!
Don't worry about the pineapple because some of us also put pineapple and chili in adobo. Sometimes we also put potatoes or hardboiled eggs as extenders as well. 🤩☺️
I would love more Sichuan influenced recipes! I have too much doubanjiang and Sichuan peppercorns left and I only know two things to make with them - the spicy fish soup and the Sichuan salt and pepper shrimp
Here in the Philippines we can also add coconut milk in adobo.. we actually have many versions of it love your version as well it’s similar to “Humba” it’s like adobo but sweeter ❤️
If I may, I recommend you:
*Sisig (mostly pork, but you can also replace it with chiken, fish or even tofu. But pork is just delightful to the palate)
*Bicol Express
*Kare-kare
Hope you'll try it. 😊
PS. I really really love your videos. It rekindles my passion to cooking and it gets me really excited to cook! 🥰
sinigang & kare-kare is the Filipinos favourite. I must say that your adobo version looks so good!
Hi Marion! Please try cooking Kare-Kare. It's usually made of tripe or ox tail braised in a peanut sauce with bokchoy, string beans, egg plant with a side of shrimp paste. We usually have it on special occasions like birthdays, Christmas, family reunions, etc.
I am so excited with this dish! Adobo is the ultimate favorite of every Filipino! I am watching and thinking when to cook it, the Marion style! Thank you!
You're a great cook and a great improvizer. Cheers !
Perfect way of cooking adobo. Sometimes we finish that up with coconut milk, (without the pineapple), let it simmer till the coconut milk thickens.
Definitely not a traditional adobo, but just by watching how it was prepared and looked when done, I knew it tasted really good, probably better than a few other versions I have tried. Aesthetically, your adobo is topnotch.
Lumpia. Absolutely love it. Never have known good recipe
Tried this version in my home and my family just loved it! Thank you Marion! Maraming salamat!
Hi Ms. Marion.! I'm glad that you tried to cook our Filipino dish. God bless
As a filipino i think i should let you know that Adobo taste better on the next day or maybe if you cook it on morning and eat it at dinner. Not only that its easier to remove the excess fat when its cold.
Yummmm...more rice please....but wait, I want to pair this with Nasi Goreng... :)
Hi Marion , I’m your avid fans , since your in master chief Australia, and thanks for futuring our food in your cooking , actually I like the way you cook adobo , it seems so delicious and unique, next I will try to cook the way you did ... keep safe and regards to mama noi...
just made ur awesome recipe & it was a blast! & yes you can also use canned pineapple & instead of grilling it with cast iron use air fry does the same trick sprayed w/ a little oil
Hi Marion! Marinade the abodo overnight, cook as you have done and set it aside, service the next day. Adobo taste gets better as it absorb the sauce longer. pork sisig is my recommendation
That's a very interesting order of cooking adobo really shows that you focused on maximizing the flavor of it (cause you know the usual process is Sautee, add meat, pepper and laurel leaves, then soysauce, then the vinegar is what makes adobo best, and as long as it uses Soy Sauce and Vinegar it will be considered a type of adobo, there are a lot of versions of adobo in the Phil), The amount of garlic you added is really brilliant to balance with how tangy you made of the sauce and the pineapples, i love garlic. Wasn't expecting you to nail it at first ngl.
If you add star anise and banana blossoms, and use pineapple juice with your marinade, change the pork part to a pork thigh part then you have patatim which is another rich filipino dish. Try it.
Pancit Palabok. It’s a different version of pancit made with a sauce/gravy made of shrimp stock and ground pork. It’s poured over thin rice noodles then garnished with lots of toppings like ground chicharon, green scallions, Hardboiled eggs, Flaked smoked mackerel & Fried garlic. Then finished with a squeeze of fresh calamansi juice or lemon. Its a dish made for special occasions or parties.
You never dropped a recipe that is bad, or tasteless. All are great, thanks for it.
There are some who don't like pineapple in the adobo but in my family we loved it, the only difference is we mix some chunks of pineapple directly to the pot towards the end maybe 5 minutes before turning off the fire
Love 💕 Marrion’s kitchen whose always trying different cuisines aside from her lovely Thai food
Love the chef 👨🍳🥰
Sooo delicious, pork adobo is one of my favorite dishes. Thank you, dear, for your recipe.
Thank you for this!!!!! Me and my friends always have food parties and watch you and cook your recipes while having the party! We love you!!!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Salute for american that cooking filipino adobo ❤️
We also doing the same variation! Sometimes we put potato or pineapple.. Adobo is versatile you can do it in many ways... 🙂
Try kare-kare or beef kaldereta.. 🇵🇭
Hi Marion... Please try Kare-Kare, Pork Sisig, Sinigang, Bicol Express, Dinakdakan, Bulalo, Kaldereta! 😊😊😊
Ever since my mom got hypertension, i would cook adobo beforehand, pop the cooled pot in the fridge for a few hours, easier to get the layer of fat off the top rather than skimming 😉. Just reheat the rest before serving...
This is traditional. Youre way more accurate than most show off filipino cooks...im a fan
OMG! I cook adobo with pineapple.
U shld try filipino’s Kare - kare! Its one of filipino’s best cuisine more like curry.
Love all u do keep it up girl
I'm a Filipino and like that little twist you did on the adobo dish, I think that tastes amazing and I wanna try it myself. Thanks for sharing it. 👍
Hi Marion! Big fan from Australia! It would be interesting to see your take on another classic filipino dish, pinakbet! ☺️
Ok...I kinda like the challenge by adding the seared pineapple. If you want to hit another notch, add about 1/2-1/4 pineapple juice (is you're using canned)...the caramelized flavor of the pineapple juice will add a nice touch to the flavor of your adobo...want another notch, add a shot of rum to the dish...not the typical way of cooking adobo, but you have to have fun once in a while! greetings from a Filipino Chef from Orlando, Florida ;)
I love Marion’s cooking!
Suggestions from my fellow Houston nurses from the Philippines: Pancit Canton and Pancit bihon. Maybe crispy pata too!
Cook sinigang! A sour soup with tamarind or unripe guavas or just green tomatoes as the souring agent. Perfect to slurp with during cold weather months! You can make it with pork, beef, fish, seafood for your protein with some hearty vegetables.
Wow this is what i want to cook.Perfect!Thank you Marion’s kitchen ❤️🙏🙏🙏it’s look so yummy 😋
Yup. Pineapple is not traditional but we sometimes love to break cooking traditions just to add something new. Just like you. The queen of fusion cooking. I'd love to see you add your Thai touch to our foods. It will be interesting.
Interesting to see how you give a twist the way you cook pork adobo but overall looks yummy plus the pineapple
Chicken Pork Adobo, Sisig, Bulalo and Sinigang na Baka are my favorite Filipino food.
Adding pineapple tidbits or pineapple juice to adobo is normal, so don't worry because it is still a traditional adobo. Adobo has more than 100 versions like sinigang. Just don't get lost with its core theme 😅👌. You're great. God bless. Love from Ph.
Hey Marion,
200% Filipino here.
As for your question. I should suggest "Sisig" the one with the crispy vibe.
Lookin forward for your content for this. ;)
You could also add the pineapple juice into the sauce as it simmers, it makes the pork more tender and gives the sauce a sweet tangy flavour, just lessen the brown sugar since the pineapple juice is already sweet. A tip also when adding vinegar, add it when the adobo is already simmering, after adding it, dont mix the vinegar wait at least 5 minutes before stirring it, it makes the vinegar sweeter or less aggressive (lol i don't know how to explain)
Ooo can you do a crazy rich Asian series? There’s so many good foods they have in the movie and I want to try them all!!!
Thank you Marion, definitely gonna try this soon. Hello from Cebu City, Philippines.
Kare-kare please. Oxtail, Ox tripe, Ox cheeks. And don't forget the bagoong on the side. Yum! My ultimate favourite ❤
I like your adobo version. Definitely will try your recipe. The pineapple and chili makes ur recipe looks very tasty. Thank you.