is Filipino food good? (YES)

[@50thdollar61]

As a Filipino I’m pretty sure adobo doesn’t need to be glossy and thick as there are so much variations

[@rootbeergamer2322]

Same (also as a fellow filipino)

[@user-qj8ve2ci6o]

Me too (as a fellow filipino

[@Unoskipcard]

Same (as a fellow Filipino)

[@enmi3118]

Same (i'm not filipino)

[@r2d581]

same (but have Filipino family)

[@rheaoyasumi-not]

That's not burned, it's now dried Adobo, a style of Adobo common in Pampanga. You did great!

[@amaiamiyuki5298]

True po yan

[@JuanPressPH]

*variant

[@taehyunsgf]

@@JuanPressPH both work

[@stevanboi5980]

oh i love dried adobo very much!
in my family's case, we discard the pork skin for chicaron and cook it until it's crispy, though we don't put any soy sauce in it. just vinegar
we also crush some adobo to make adobo flakes

[@tytontop6925]

U mean common in everywhere in da philippines

[@shijai]

This "burnt" style is a variant of Adobo that the northern part of the Philippines enjoys. My grandma used to cook dry adobo like this.

[@thelivingghost5695]

As a Filipino myself, I've cooked adobo many times in a hundred different ways. It is almost impossible to fail with this dish.

[@newbierunnerph]

As a Filipino, I liked this version where it is almost burnt. The caramelized flavor is such amazing

[@seignee]

same this version actually looks really good. i hate soupy adobo

[@norman783]

It melts in your mouth 🤤

[@jayzenstyle]

Ahh, you make me wanna try that version(I usually do a saltier, simpler one so it lasts at least three days)

[@ky9018]

@@jayzenstyle my mom also does that but i like my adobo more of this version that he created

[@Neverwinted01]

Average filipino comment (NPC): As A FiLIPiNo........

[@habibingmaligaya]

For adobo, it's essential to include vinegar as vinegar is the primary base of the dish, not soy sauce! I hope you get to try the soy sauce + vinegar soon it really is a unique flavor

[@saintielrivera6629]

True. I dont knw why people even filipino thing that soysauce is the primary base of adobo. The original adobo doesnt have soysauce. Its vinegar and salt. Then we have adobo sa dilaw vinegar salt/patis and tumeric/yellow ginger

[@taniesaz2230]

@@saintielrivera6629 yeah! FEATR did a short documentary on this and its very fascinating!

[@aericacio]

This exactly. Its not adobo without the vinegar which our ancestors used to prolong the shelf life without fridge from way back. Adobo for me is better as it lasts longer, the sauce steeps into the protein making it softer and more flavorful.

[@justgladiolus248]

yeah, I was so confused... adobo is vinegar + soy sauce then a dab of sugar but not soy sauce and sugar only... and if he wants that reduced he could have added water to the sauce.... but that's just my opinion

[@taniesaz2230]

@@justgladiolus248 there was water and vinegar

[@11fumiko]

It's called Adobong Tuyo = Dried Adobo. It's another variety of adobo usually better in pork than chicken. Chicken adobo is best with sauce. You can also add boiled egg to the adobo or potato. Depends on you.

[@Jsiano91]

Ya, my dad makes it like that, but in a different way. Also, for the chicken, my dad likes it spicy. He adds jalapeños some times😊

[@KBft86]

dried adobo using native chicken is the best for me

[@miguelcarlkahulugan2919]

As a filipino, i like this dish especially the Adobo Liempo (Pork as well but more sauce and spices)

[@stonercatnip9761]

the beauty of filipino food is you can never fail. it just becomes a different version or style which is what filipino food is all about

[@hanslidlwagen4115]

Except the bbc and rachel ray still managed to fail

[@leofredritumalta5817]

But have you tried adobong galunggong

[@leofredritumalta5817]

​@@hanslidlwagen4115 ur ryt unclehandslidlwagen4415.

[@clothokaftan]

BBC, Rachel Ray, and the Food Network somehow managed to eff it up, which i think is a huge accomplishment. since we literally made thousands of recipes for adobo specifically so its practically impossible to mess up. but they still managed to... the rachel ray one made me feel like i was having a stroke (im in my 20s so wth god!?) while i could hear my ancestors crying...

[@Liger-cx4jf]

any food can have different versions, it isn't that special unless you're talking about it having way more versions than most other foods.

[@titoneilplaystv5531]

You can never fail at filipino dish.. It is "cook with whatever you have"

[@welljhon6267]

True, sometimes we even leave out onion or garlic if we don't have either

[@DarkAngel1422_3]

​@@welljhon6267 dude if u somehow failed cooking filipino food especially adobo thats just crazy

[@killercrusher3914]

​@@ronelvictorbaracael4379 yeah I saw it in uncle Roger video

[@Ro-in1sf]

true for me I don't usually add sugar

[@welljhon6267]

@@Ro-in1sf I only put sugar when I made it too sour or salty, hby?

[@user-kr7sd6ip8r]

Your 'burnt' adobo is literally one of the best adobo's out there. The sauce literally sticks to the meat, and it makes it more savoury and flavorful

[@NicerNicerNice]

Adobo actually has many variations like dry,thick,even watery and in some parts of the Philippines they put coconut milk as their way of cooking adobo

[@slumpified3156]

As a filipino it doesnt look bad

[@wave2earth13]

but it doesn't look good

[@slumpified3156]

@@wave2earth13 kinda middleish yeah
Edit: but for a first that is good

[@frank23355]

Its my childhood dish when i was 4, It wasnt that bad but it was also not that good since my Lola and mama put a little too much soy sauce in it… I think
Im 10 now 🤡

[@Apple_Apporu]

​@@wave2earth13 It's just adobong tuyo with some really nice caramelized edges.

[@wave2earth13]

@@Apple_Apporu lol

[@BanLOLCringe]

Rich is so underrated. Him and that Richstand dude

[@GenericRedDot]

i hate the fact that you can only buy a box of instant rice on american markets, so annoying

[@brrrrrr]

Brokestand

[@lilyaholmes109]

Yeah, let's be a Rich, poor is overrated anyway

[@yj4003]

S

[@lul1607]

​@@lilyaholmes109ong

[@_ikanaide_]

NOOO! You did not fxck up! That style of Adobo is my favorite to cook. Good job! ❤

[@gaothepotato]

That’s not burnt, that’s my favorite kind of Adobo. You did great with this

[@Inday_Yawa]

you actually cooked my most favorite version of filipino adobo --- dried adobo.

[@bzzztbzzzt2428]

Speaking as a Filipino Adobo has so much variations in cooking that it almost doesn't matter if you slightly change the way you cook it. As long as the core ingredients (soy sauce, vinegar and meat) is there it can be called adobo. Some would even add their own twists like putting pineapple, cream etc. Yours looks so good actually and I do prefer thicker sauce.

[@xm4366_]

how about kwek kwek lol

[@saintielrivera6629]

Yup. So many varieties but one thing all those varietes in common is the vinegar. Vinegar is the most essential ingredient of filipino adobo.

[@musterlustre1060]

Try using coconut vinegar like the brand Datu Puti and you’ll definitely taste the difference.

[@AlabastroKing]

Soy sauce isn't essential to Adobo. Vinegar is! :)

[@Linker12334]

I would also say a core ingredient is a bay leaf

[@yetanotherplayer5780]

nobody fails making adobo...you nailed it..own it

[@winterwolf211]

My favorite Adobo is the kind that has a stew/sauce, one where my grandma would take some of the oil away so that the sauce isn't so fatty.

[@grimoireweissfan6969]

Is your grandma from somewhere in Visayas perhaps? It sounds like humba

[@winterwolf211]

@@grimoireweissfan6969 Yep, I've never had any adobo that's similar to hers anywhere else.

[@winterwolf211]

@@grimoireweissfan6969 Yep, I've never had any adobo that's similar to hers anywhere else.

[@grimoireweissfan6969]

@@winterwolf211 Yeah it might be humba, and now I'm craving it haha

[@winterwolf211]

@@grimoireweissfan6969 I looked it up, looks a lot like estufado and the descriptions said humba sweet. My grandmothers adobo wasn't sweet, it tastes like adobo, just with more sauce and a whole lot of anatto for that bright red.

[@goldenclips143]

I'm a filipino and I actually love this variation where you boil it up until there's no sauce and it all caramelized on the meat. Also, I use that excess oil to flavor my rice, just coat your rice with enough oil and add salt. It's magical trust me.

[@Reader1Of1YT]

True now im hungry for some adobo

[@heyitzrizi__2303]

Sometimes my mom adds some potatoes or eggs in there and it’s bomb, plus it helps with countering the saltiness if you end up putting too much soy sauce. Bay leaves also help. ☺️

[@DibIrken]

Same! My mom puts potatoes and they get SUPER salty when they soak up the soy . If you want the extra salty, have the potatoes. Then if you want to reduce the saltiness, have the eggs. the math is mathing. 😂

[@emannoelcanada6294]

chicken adobo with hard-boiled eggs is a killer! yummy

[@zctwenty]

YES! I also sometimes eat mine with cold ripe mango or pan fried bananas 😋😋😋

[@v1v1n1av]

MMMMM DELICIOUSS

[@kennethmana3103]

​@@emannoelcanada6294 so if I made a Chicken Adobo and put some hard boiled eggs does that mean I made a Filipino style Oyakudon? 😂😂😂😂

[@shishirleyy]

dried adobo is one of my favorite version of adobo. Its heavenly!!!

[@yabaay]

You did amazing! It's a variation of adobo where you will cook it until the sauce dry up, making it more flavourful and gives you the umami taste.

[@princessarnasan3725]

As a Filipino, don't worry kuya you nailed the adobo ☺️

[@gigglygaming8369]

As a chef, it couldn't matter less, especially for Filipino food. Filipino food is one of the few cuisines where the recipe doesn't matter, but the cooking style and the ingredients do. So if its burnt or not, you've made authentic adobo

[@eduardochavacano]

The best adobo has condense milk, honey, and peanut butter. Anything with soy sauce is adobo.

[@thegword684]

@@eduardochavacano im sorry but no

[@a.syching678]

​@@eduardochavacanoyou're not filipino with that recipe 😂

[@unfunnyskull]

​@@eduardochavacanothis is so true i eat that everyday

[@lukes.3488]

The thing is, Adobo's base is vinegar and not soy sauce.

[@DoomStarRequiem]

It's your version of Filipino adobo.. congratulations you are being adopted by Filipinos. Do not resist.

[@Jagi1288]

That's my favorite version of adobo! You did great and it looks so delicious 😋

[@aboxthatdrools]

As Filipino, it matters less as we have many variations of cooking Adobo. We even add coconut water from coconuts that's grazed and squeezed. We even add slices of pineapple.

[@elmerdeandres6734]

Basically, as Filipinos, when we are cooking pork adobo. We include vinegar along with soy sauce, sugar, garlic, water, salt and bay leaf. You don't need to saute it with garlic and oil because it will fry it with his oil itself.
You will need to wait until it dries and the oil comes out then you will see the magic🤘

[@aldwinpantaleon1907]

8/10 no bay leaf & vinegar

[@jetcanadaofficial]

True

[@xaxophonecylinder6333]

Version niya yan gumawa ka ng sarili mo

[@jarenzyap1875]

May suka na nilagay pinanood mo ba haha kaso mukhang apple cider vinegar yung nilagay niya since medyo yellowish yung suka

[@SilversTaurus]

I love it when people try pork adobo and chicken adobo. Puts a smile to me face.

[@jayydeee24]

Now thats a legit adobo! Tasty!

[@marlyngaring5263]

Hello! As Filipinos, we used VINEGAR, SOY SAUCE & SUGAR MARINADE. I'm quite sure your ratio of 8/10 will be 10/10 if you add vinegar to soy sauce & sugar marinade...That's where the kick comes from. Thank you for featuring our National Dish🥰

[@pilgrimspotsandpans]

Sugar is optional.

[@clothokaftan]

vinegar, soy sauce, or sugar can be omitted from the dish depending on the recipe. some recipes omit soy sauce while having a healthy amount of vinegar, some recipes omit vinegar in favor of sugar and soy sauce, some recipes omit sugar in favor of vinegar and soy sauce. there are quite literally thousands of adobo recipes because every mom does it a little differently, some become prevalent but all of them are still correct. thats what makes adobo so special, such a simple & delicious dish but so many ways to go about it.
greetings from makati :D

[@prayersandfaith]

No need for sugar. Di masarap pag may sugar. Tamang ratio Ng soy and vinegar lang. And yong brand Ng soy sauce na Hindi sobrang alat

[@hanjesse31]

No sugar. Suka, toyo, bawang paminta Laurel lang

[@hanjesse31]

Kpag may asukal patay ako sa tatay at nanay ko kpag nilagyan ko ang adobo. Lalo na ang tatay ko

[@ArlyndiezaArago]

Adobo is one of my favorite Filipino food..and ilove the taste

[@saleevelasquez7511]

Perfect adobo looks so yummy 😋

[@mayumitmarikit]

nooooooo it;s not a fail!! your version and how you cooked it is the besttt , i always wanted the dry adobo but i cannot make it without burning it! now i know what i should do! you should do a cooking show!

[@maru5159]

As a Filipino, the original adobo is to put all the ingredients Vinegar, soy sauce, garlic, bay leaf, black peppercorn, and water in a pot and just left to simmer until tender (mixing it occasionally) and the sauce is thickened.

[@Pyxyty]

Whoa, no, the original didnt even have adobo, and the modern version still asks for you to marinade the meat in soy sauce, then afterwards it asks for the garlic to be sauteed, then you sautee the meat, then you pour in the marinade and let it simmer in the soy sauce to absorb the brown color. After the meat gets soft, you add vinegar and, if you want adobo with lots of sauce, water, or if you want it dried up, you simmer until it thickens.

[@ToastedSesam3]

UP

[@jae7941]

as a fellow filipino i approve this.

[@chonasibugan3472]

There are many variations of adobo because Filipino are very creative. Most of it are deliscious and yummy.

[@klentuy4836]

Ngl for me, you just made the best version of adobo ❤

[@MightyCrischan]

you can never fail in cooking filipino food.

[@auhsojacosta8078]

unless if you try to cook stewed cow innards from diffun

[@MightyCrischan]

@@auhsojacosta8078 ooooff. gonna agree with you to that though if your really follow the steps from preping to cooking, should be no problem.

[@geraldmelo1466]

As a Filipino, I’m glad you liked our food! Salamat sa pagmamahal!❤

[@Voltage_Camo]

I'm half Filipino, (my mom is from Taguig) that's fucking amazing, kuya. Good job.

[@javemartinbringino7456]

You can never go wrong with adobo it's either you make it right or you discovered a new way to cook it❤

[@clearhourglass3389]

Unless you're my poor grandmother who relied on recipes and wound up using too much garlic. My brother and I didn't say anything and just tucked it up and ate it, despite it tasting like a metallic spoon. She at least tried and wanted to cook for us xD

[@DanLex08412]

ngl that's how my uncles cook pork adobo. Tastes a little burnt but its good.
But nothing beats mom's❤🇵🇭💪

[@angmiming]

As said on the comment section, this is NOT a failed ADOBO. We Filipinos have different versions of Adobo in every household. In our household, we cook adobo with No sugar or onions, we only cook it with 6 ingredients (Silverswan lauriat soy sauce, Cane vinegar, garlic, bay leaf, peppercorn, water & meat, can be chicken, pork, chicken feet, chicken gizzards and liver etc.) That's it, since our family is not into sweet.
So If it's delicious and you enjoyed it, keep that recipe with you and you call that your version of Adobo. Whoever says that your Filipino Adobo is wrong with their standard, is probably not a Filipino or a Filipino who lived and grew up here in the Philippines.

[@eMilio_aguinaldo]

it's true that he failed ADOBO.. a real filipino should be aware that having no vinegar on adobo isn't adobo anymore.. he made something else which is asado

[@mysterycharm03]

@@eMilio_aguinaldoTrue. Alterations on even one ingredient will change it into a different dish. Seems he made asado or estofado. Looks delicious though. Sticking with the basics is a must for filipino food.

[@yelenaalcones4610]

Yummm Im going to cook adobo now with your style. Mmmm

[@mari8221]

I love this kind of adobo so yummy

[@iflipover]

Adobo usually has a salty and sour marinade (soy sauce and vinegar). The sweetness is an option. Actually, I would suggest using sprite or 7-up for sweetness (if you want that) instead of sugar.

[@algrand52]

Both cola drinks also helps tenderize the meat faster.

[@brandon3872]

​​@@algrand52Yes, I think cola is better with pork, and 7 up or Sprite is better with chicken. just my preference :)

[@ethangold4900]

That's the thing about Filipino Cuisine, it's hard to mess it up and even if you did, it's easy to fix. The only times you can only mess up big time is when you mix something that doesn't belong to the dish (like putting tamarind on adobo)

[@mysterycharm03]

but he didn't put vinegar, it's basically just a soy sauce based stew like asado.

[@akaNorihime]

As a Filipino, I can say you did great!

[@N4thannnnn]

you can never go wrong with adobo as long as you have the fundamentals ( the never changing basic ingredients ) down, as long as you got that you can go any route you want to

[@pamphtv]

For me the best adobo is a balanced taste of soy sauce and vinegar. If its salty and sweet it might fall into a different filipino dish called humba if I'm not mistaken 😊

[@madzthebuzz1576]

True hehe

[@flowersun7879]

Humba first has to be rendered of it's fat, then slowly simmered until it's tender. It has ketchup and banana blossoms as well and is very sweet compared to adobo. Sorry for being contrary😅

[@ezrajangabales8539]

That looks good bro. You can call this your recipe because each household has its own here in the Philippines. Don't worry about it too much.

[@Tito_lim]

This is perfection 🤌🏼🤌🏼

[@LeoCan4248]

As someone Filipino, this looks rlly good

[@ChillFrost]

it brings me back in time everytime I cook adobo for my grandma's lunch cuz she'll attend the sunday viewing at church. I add calamansi along with the vinegar, with little sugar (she likes sweet stuffs).
Good times when you just do something without someone asking you to do it for 'em.

[@ea.sports2111]

As a Filipino in my opinion this is food that I would die for.

[@juncantorna9766]

How I get that perfect balance of tenderness umaminess, saltiness, sweetness and tanginess of my pork adobo. 1. Getting the onions and garlic semi-brown by sauteeing. 2. Dump in the pork and sautee also until brown. 3. I season with some soy sauce(for color), salt(for saltiness)and pepper. 4. Put some water in and pressure cook for 12 minutes. 5. Taste if the saltiness and color is good for your liking already, if youre not content, add more, then put some sugar or some pineapples or juice till desired sweetness. 6. Cook till almost all water evaporated and lastly, some vinegar for the tanginess. Note: don't mix after you put in the vinegar. Optional: chillies for spiciness. Enjoy. You're welcome.
Note: I know there's countless variations and preparations with Adobo in our country. Depends on what region you're from, personal or family preference. But this variation or preparation has always been my favorite.

[@danboydcc]

You did good there. That’s how I would cook mine.

[@vwebyplz]

as an actual filipino
my tip is to add potatoes to your adobo to add a moe sour and sweet flavor in your dish if you are making pork adobo trust me if you eat the potato with rice it's going to be good

[@santorosario_solus]

also a filipino here, ive tried it like that and it is phenomenal

[@miaya3898]

nope. potatoes on adobo is unnecessary

[@tainteddreams9117]

​@@miaya3898Yes, it is unnecessary but adding boiled eggs and potatoes makes the adobo better. My Hispanic boyfriend loves that version so much and also the dried adobo. Filipino here.

[@cjorido1103]

as a Filipino, that's actually the best way to cook adobo. adobong tuyo! ♥️

[@yevgenyalekhinelargo1662]

I remembered when we had a Christmas trip, we brought dried humba and the one with sauce. Either way, your version is still great.

[@kitdulce8647]

You did great. It's my favorite version of adobo.

[@user-el8tq1xp6s]

You can't really reduce something with a lid on... The steam will keep collecting on lid and dripping back in to sauce

[@teatime4me_now]

Mukang masarap ah❤
Nakakatakam hehe✌️

[@FrancisJosephOCo]

You might want to also try the different variations of Adobo, like the dried adobo, glazed, and the one with much sauce.

[@mariaelda6271]

I noticed that if I use mascovado or brown sugar instead of white, the sauce thickens. The brown sugar from back home , that really comes from sugar cane is the best. It smells good and gives that caramely type of sweetness. Unfortunately, it's hard to find that type of sugar abroad.

[@underdogmage5607]

nope its not burnt. the caramilzed sugar just darkens pretty quick. it doesn't mean it's burnt.. to Filipinos at least. the dark rich caramel goodness mixed with the saltiness of the soy sauce and richness of the pork, all balanced out by the clean taste of rice. it is heaven in your mouth. best thing is, any filipino can afford adobo. seriously underrated cousine

[@edwincruz3177]

adobong tuyo. my favorite kind of adobo

[@rizaldecarulla4789]

That is just what my mother use to make, dry and crunchy💖

[@2ndCannonFodder]

fun fact: adobo does not spoil as fast as other dishesdue to the vinegar in the dish so it sa good and really common traveling dish.

[@beefamIsCool]

Try sinigang, it’s pretty much gods work. Sinigang is a soup(usually with pork) and rice. If chicken is used, it’s usually a bit more salty and sour. And the veggies used to flavor the soup are also edible and delicious :)

[@eduardochavacano]

No such thing as chicken sinigang.

[@beefamIsCool]

@@eduardochavacano my great grandma(lola lola) cooks it. it does exist.

[@MikoDT]

@@eduardochavacanoso, fish sinigang doesn't exist?

[@GoatedPlays247]

@@eduardochavacanochicken sinigang is good
These are my favorite filipino sinigang
Pork sinigang
Chicken sinigang
Fish sinigang

[@RiceeHD]

instead of sugar, I would recommend trying pineapple juice (or even crushed pineapples in juice), it tenderizes the pork and provides the sweetness for your dish. Also, generally the recipe is vinegar + soy sauce, bay leaves, black peppercorns, and garlic, but there's a lot of variations of it, so don't be afraid to mess around with it.

[@patchgabzea]

That's 10/10! We love it dried the way you cooked. That's not burnt 😁

[@chantararix]

This "burnt" adobo is actually my favorite style of adobo.

[@WowwyR]

Bro as an Asian I can slightly approve u just burnt the hell out of it to much and didn’t add the onions

[@SuperEcho]

Well the burnt came from that too much sugar he added. I preferred my adobo to put no sugar at all, am I the only one?

[@WowwyR]

@@SuperEcho true

[@firetrucker1000]

There’s usually no onions in adobo

[@yazouruaim694]

@@Mk_n00b nope

[@Apple_Apporu]

​​@@Mk_n00b Nope but there is a rendition where it's only vinegar

[@Viane27]

You did not failed, in Philippines we have different atyles of cooking adobo my mom make adobo like you did so you did a great job and i bet that it is very delicious

[@dinoubalde3966]

Good job ❤ it looks delicious

[@MERQRY-Gang]

Real chef: 🥘
Social media chef:✨🍱🍛🍲✨

[@gcludivese830]

what does this mean

[@sumyanggai7707]

​@@gcludivese830 grooming foods

[@A_Random_Guy5647]

Day 3 of asking to put an egg on an egg
Also, my mom uses a small amount of powdered milk or cornstarch to thicken the sauce. Maybe that helps.

[@Alexandergarza1774]

Mexican food is better than Filipino food

[@A_Random_Guy5647]

@@Alexandergarza1774 everyone has different opinions.

[@Alexandergarza1774]

@@A_Random_Guy5647 Mexican food is still better

[@apolloisnotashirt]

As many have said in this comment sections there are so many original renditions of adobo that are pretty much widely accepted by the whole country. As long as you follow the main thing the recipe is for, which is to marinade your meat in soy or vinegar based marinade and then simmer till soft. You can add whatever you like so long it doesn't really change the recipe fully.

[@marisaanolin2049]

Sarap Naman,,,,,pakain nga❤❤❤❤❤

[@smo_m3491]

simmered down adobo and kimchi is the best combi ♥️🙌🏼

[@roseniamercado4337]

Good food adobo recipe

[@kuyajet9572]

this method is kind of interesting but in a good way...cant wait to try this

[@WhyDoYouCare6503]

Wow dude! You nailed it!! wooottt!!👏👏🙌 Perfection Filipino ADOBO👌looks yummy!!! 😋🔥🔥

[@celestialtds]

If you want to improve your recipe, here's a common recipe that we use coming from a Filipino:
Prepare: pork belly, soy sauce, vinegar, peppercorns, star anis (or any aromatic you have) and potatoes. (optional)
Step 1 - boil the pork in steaming hot water for around 20 minutes for tender meat.
Step 2 - crush and sauté the garlic in oil and once you're done boiling the meat, sear the meat on a pot with 1/2 cup of water (or eyeball it idrc).
Step 3 - pour in 2 and a half cup soy sauce, vinegar, and a little bit of peppercorns, and any aromatic you have along with the meat and add 2 and a half cups of water with the potatoes.
Step 4 - leave it to boil.
Step 5 - serve and enjoy.
Hope this helped!

[@palab23]

love the result 😊👍, in our area we call it HUMBA ❤ PH

[@pariahiwag9328]

Parang ganun nga Ang way Ng pagluto nya sa adobo

[@ihateposh]

this is my favourite type of adobo. most people i know prefer this too.

[@nicolecalzado2278]

adobong tuyo! ( Dried adobo) It's a kind of style adobo here, actually there are some types of adobo and u did good and u make it look good to 😭😭♥️♥️

[@user-kj5sd3vv6q]

As a filipino i love adobo!im even eating it rn!i just love. It when. You eat it and you put alot of the sabaw!(soup)

[@neekeeborahae]

dried adobo! that's how i like my pork adobo! will have this for lunch later haha suddenly craved for it because of this 😂

[@noobslothgamin6975]

In many places I ate and from cooking at home the one you made is still Adobo. It can either be saucy or dry Adobo. If cooking with meat with much fat content I usually sear it to lessen the fat and have a good texture on the meat and have it saucy. Though dried adobo is my go to meal if tired and want something good and either save a little sauce for the rice. Good job cooking.

[@felipewilfredoespineli231]

As a Filipino the appearance of your pork adobo makes me want to eat it rn. I mean it looks like it's a mix of pork tocino and adobo 😊

[@jeromeferguson8]

YOU NAILED IT. Pinoys love dry adobo!

[@jhaysamar7585]

as a Filipino, Good job bro!! adobo is very fluid, just say that its ur very own version

[@louureghz]

I like that kind of cook ❤ that’s a 10/10 for me

[@tomtomas6980]

You did good Sir. That's how i do my adobo👍👍👍

[@Jxji]

As a filipino who cooks adobo, i can asure you that cooking adobo is versatile :)