Pork SO tender all you need is a spoon ✌️Filipino Pork Adobo | Marion's Kitchen

[@janmichaelsantos4055]

I love Marion more with her statement about how underrated Filipino cuisine is! It's so true.

[@dorothyyoung8231]

Yes! I’ve really enjoyed the Filipino food I’ve had. But I rarely see Filipino restaurants in the US even here in Southern California. Maybe Filipinos mostly eat at home ...?

[@janmichaelsantos4055]

Dorothy Young Filipino cuisine hasn't risen to the global stage yet unlike our cousins in Southeast Asia hence the scarcity of restaurant. And yes, Filipinos love to cook at home especially during family get together!

[@donneone]

@@dorothyyoung8231 I think you aren't looking in the right neighborhoods. Los Angeles, Orange County, San Diego counties all have large Philippino communities and shopping districts. In LA you will find Little Manila near the downtown area, the entire Carson area in the South Bay, and other towns. In the OC there is Cerritos and the two block radius around the South Street mall and Santa Ana. San Diego has all of National City along the 8TH St and Plaza Blvd (officially called Little Manila) corridor, as well as Mira Mesa (unofficially called Little Manila North). There are more areas too. You just need to know where to look. In these communities there are lots of Filipino sit-down and take out places, big chain (Seafood City, Manila Market and Island Pacific Markets) and small mom and pop markets and Jollibee, the famous burger-fried chicken mega-conglomerate from the Philippines. Wherever there is a Jollibee, Red Ribbon or Goldilocks bakeries you are guaranteed to find yourself in a thriving Philippino community surrounded by other popular Philippino food businesses. These communities are quite large with thriving Philippino businesses, churches, social and health related service all catering to the Philippino residents and other ethnic residents who support each other's businesses. I recommend you yelp Filipino restaurants and markets in your county and get out and explore all they have to offer. In San Diego you can even find Philippino food on the menus of local casinos like Barona and Sycuan! The food is delicious!

[@BrentLeague]

@@dorothyyoung8231 in LA there is a lot of filipino restaurant try parks finest some celebrities love that place.

[@gattocat3729]

@@dorothyyoung8231 yeh and the recipes are a secret for each family. You should try participating in a boodle fight with filipinos

[@marye8762]

I'm headed to the market right now. This is what's for dinner.

[@mangkanor9403]

How was it

[@delavegaadryan4775]

Best eaten with steam rice

[@cehlsartsandbaking1423]

My japanese friends love it.

[@clu5286]

Don't forget to cook a rice

[@marye8762]

So sorry for my late late response. It was amazing and pure deliciousness.

[@angelakelly5546]

I made this and it was amazing! Had it over rice and it was sooooo good I couldn't stop eating it! Lol. Going to try a beef version next! Thanks Marion for opening my eyes and taste buds to all these different recipes! I am a huge fan!

[@peterdavid7175]

Beef chicken or pork you can adobo it

[@YelleDee1]

you can also try fish.

[@pmhernane3903]

the beef one's gonna be what Filipinos call a "bistek". that's awesome too

[@DevDev-dm3st]

@@pmhernane3903 sometimes, I like to think this was supposed to be "beef steak" but they wanted more sauce so "bistek".

[@Mari-ye3te]

make sure to add boiled eggs for more fun!

[@piaseriza4200]

Adobo with coconut milk is usually found in the region of Bicol 😊 Some people like spicy version too! 🌶 Love this! ❤ What i love about adobo, and other cuisine in the Ph, is that there are endless versions of it. And each and every household has their own version. If you ask everyone, they will tell you that their mom makes the best! Love from Ph! 🇵🇭

[@eduardochavacano]

THAT makes every other dish in the Philippines, ADOBO. everything should be called adobo, then.

[@piaseriza4200]

What makes it adobo is the key ingredients. The garlic, bay leaf, and vinegar. Adobo came from the word adobar which means to marinate. That's what makes it adobo. Have you even tried it? You sound so hateful.

[@tristantang4006]

@@eduardochavacano why so hateful over a dish. Mygod, don't you have a life, smh

[@eduardochavacano]

@@tristantang4006 Be informed that expression, You don't have a life is so 1994.

[@downthispath6538]

We also add coconut milk and chili! We're from Pampanga though, not Bicol. It started because we love creamy things and spicy food. Instead of coconut, evaporated milk will do just fine.

[@princesspatricio255]

Marion, thank you for featuring a version of our Adobo. It's nice to see another Asian Chef complimenting and making a version of our beloved dish without any hint of sarcasm and chauvinism. And now am off to cook this version of yours. P.S. I also love to put Chili Flakes and Red & Green Chilis on my Adobo. 🤤

[@user-yx1qk4sk5t]

Most filipinos omit the browning of the meat and just throw everything at once. Maillard reaction elevates traditional filipino cooking. I hope Marion educates the traditionalists. Brown the meat whether it's for menudo, caldereta, bicol express, etc.

[@jadealino3604]

I was raised with my parents browning the meat first which creates a nice crust on the pork or chicken. Also, the sauce is reduced to further caramelize so you end up with just perfect amount of sauce to meat ratio in the end. When I met my husband I remember asking him how he makes his adobo! Hahaha! He said he makes his "pinirito" na medyo "tuyot" yung sauce. Hearing that answer was good enough for me! We also sautèè all of our meats first with aromatics before continuing with dishes like menudo, caldereta etc.

[@audraelynnegrimmelhaussen8808]

I am probably one of the rare ones who brown it first as taught to be my grandpa.

[@exgeeinteractive]

I brown the meat midway. Marinate everything for 3-4 hours, bring to a boil for 20 mins, on a separate pan - brown the meat with garlic, pour the sauce back - then bring to a simmer for half an hour. Killer Adobo

[@rodethicong]

I brown my pork first, but with the garlic and onion

[@ravendude0507]

Oh, I do brown the meat AFTER i boiled it with the marinade then add the marinade little by little till it becomes this thick "oil above, soy sauce below " sauce :D

[@purplechoerries]

My only complaint about this video: where's the rice?? :P Kidding aside, I think this recipe looks great. My tatay's unrivaled adobo recipe might have gained a competitor! 😋😋😋

[@smudge82_]

Filipinos only have love for you, Marion. You are one of few chefs who respects the authentic recipe

[@einundsiebenziger5488]

... one of the few chefs who respect* ...

[@kathgym]

I love that Marion's recipes are so close to the authentic version but there's always a slight twist that makes it taste better! 😋

[@arvinestrada2746]

This was the second dish my mom taught me in the kitchen when I was about 11 years old, the first one being Tinola (chicken in ginger broth). Your version is a lot like my grandmother’s, with coconut milk/cream and with lots of chili because she knows i love spicy dishes with coconut milk! I do have an extra step. After transferring the finished dish onto a bowl, I immediately take some leftover/ day-old rice and garlic, and make Adobo Fried Rice!!! Because that pan just begs for it, what with all the remaining bits of garlic, and the sauce you can’t spoon out of the pan! 🥰 my mouth is already watering... Great, great adobo ala Marion!

[@shishimaren]

So true. Throw the left over rice to the adobo pan, and your adobo fried rice is served. And they will surely ask for seconds.

[@dantalotta1431]

My comment is that I love you, I love you and your family. You've provided me with literally countless hours of entertainment and education, so much that I could never repay you. Found your meal kits at a store and bought them up. Can't wait to try. Watching from Connecticut, USA. Keep up the good work and can you do more with Silvia? You two are a riot!

[@Marionskitchen]

Aw thanks for trying out my meal kits Dan!! That's so kind of you :-) And so happy you enjoyed my Silvia collab! We're hoping to do more episodes one day soon!

[@j3j3monbuster]

Marion, most filipinos haven't even heard of this but the OG predecessor to the modern adobo is a version called 'Adobong Puti'. Puti means 'white' and we call it that because it's seasoned with salt instead of soy sauce. It was a way of preserving meat before soy sauce was introduced from china. And let me tell you - it's SO GOOD because the salt leaves room for the savory chicken and aromatics to really shine through. It's quite different from the brown adobo we all know and love but it's just as delish. There's just something about tasting the flavors that my ancestors loved that made me feel more grounded and connected to my roots. Anyway you're always a joy to watch and thanks for appreciating our culture. Much love 🌼

[@wilfredomendoza8495]

Sunshine Perez oh yes i do we called it adobong baboy sa gata

[@angelomella]

Bikol has adobo sa asin. Pork, salt, pepper corn, garlic and bay leaf. That's it.

[@pakapolosatis4695]

This channel is probably my favorite food/cooking channel on KZbin. Keep up the great work Marion.

[@phoenixflames23]

Pork Adobo is my favorite adobo! Last year I absolutely loved the Chicken Adobo and now I'm even more in love with this! I'll definitely try this! (And...adobo is way better when eaten the next day after reheating *wink)

[@reylandjethrotorres9743]

I love your version, Marion. I would usually toss some slices of hard-boiled eggs into my pork Adobo. The yolk would absorb some of that luscious sauce and it is amazing. Also, Adobo leftovers are more enjoyable. It's one of those dishes that just tastes better a few days after making it.

[@Marionskitchen]

Yum! That sounds like an awesome addition Reyland!

[@luisvillar4299]

Serious Home Cook here and all I can say is: I give this the Filipino Seal of Approval. Good on you Marion 👍🏼👍🏼🙋🏻‍♂️

[@jingsuyat1589]

I love your version of Filipino pork adobo! Great job Marion! Two thumbs up! This is Jing from the Philippines! I also like the version of my mom wherein it is all dried up and no sauce at all. The meat is tender too like yours. It can be our viand for several days for it is better after the day it was cooked, and we will just reheat it! Ooohhh so yum!

[@sjbm1987]

Hello! I made that today and it was so great!! I love it, thank you for the recipe! And regards from Costa Rica 🇨🇷

[@ardenverdell4750]

I haven’t been to the Philippines for a long time and I miss eating this type of adobo. Thank you for the recipe.

[@annscott9800]

We tried this recipe today and it was absolutely amazing. its a good job there was no design on the plates as they were scraped clean by 2 happy teenagers

[@TheJoaqui10]

There's hundreds of ways to cook adobo and yours is one of the best. I like my adobo salty and spicy. Im gonna try your version 😊 🇵🇭

[@ariel3725]

I make my adobo with balsamic vinegar. The good thing with adobo is that when you cook down the sauce, the vinegar mellows down, so you won't have that harsh sour flavor.

[@ariel3725]

I've also cooked adobo using black vinegar. The result is kind of similar to that of an adobo with balsamic. Plus you get that deeper color too.

[@dluckygurl8]

I haven't tried adding coconut milk in my adobo. This looks divine! I'm definitely trying this with chicken and pork adobo!

[@bryandepalog1533]

I think you have the best version of adobo..!!!

[@migueljunger]

I loooove your channel!! I wish my mom could understand English, she would love your recipes

[@jmureta5200]

I am a 100% Filipino by blood and heritage, and married to a half Irish/half Hawain American beautiful, gorgeous American lady. So, when I tried this version of adobo is amazed me and my family even loved it too, I just change it a little bit on Marion’s version, instead, I didn’t add water, and when I add the coconut cream, I simmer it for an hour till the coco cream submerged and turns into coco oil it becomes dry and more crusty delicious. 🤤 😋 Thank you Marion... love love it 😍

[@nikkonormanizar]

In ph we call it "adobo sa gata", I prefer it over the classic soy-vinegar-fat-dry adobo :-)

[@crusaderplayer3971]

Daming version ng adobo

[@jasonabraham8875]

I’ve watched this already and still i’m watching it now... lovely food.. will try this.

[@lavieestunsonge4541]

This looks incredible, Marion! Thank you for sharing this delightful dish! Can't wait to try it!

[@hectoraldape]

I’m making this for the second time right now. My roommate is Filipino and she said it is up there with her moms! So so good! So I’m basically cooking your recipes while we have to stay home. 🙌🏽

[@themaster_ethan]

I cook my adobo with Sprite. Yeah that soda.

[@gembocobo9484]

i combo sprite with minced onions and pineapples for extra crazy tender pork / beef

[@leahtragico4660]

Ah you revealed the secret 🤭

[@peterpansplayground]

can you please tell me where you usually put in the Sprite? I will ask my partner to cook it that way. :) thanks!

[@gembocobo9484]

@@peterpansplayground well personally I just add it when prepping for marination / tenderizing stage but I dunno bout others though

[@rumblefish9]

That's not adobo. That's Humba.

[@preetigurung6354]

I had some pork shoulder in my fridge I was wondering what to make and I got notification from your channel. I’m gonna make this dish tomorrow 😃

[@spl.1524]

Looks absolutely delish. I would love to try this recipe.

[@PoeLemic]

Marion: New to your channel, but my gosh, do you have great skills and a wonderful ability to make scrumptious dishes. I so plan to BINGE WATCH your videos and start trying to cook some myself. Thank you for being on YT and giving of yourself. People like you are the ones who make this world such a better place.

[@nenacastro-black6805]

Thanks Marion. I would love to try your style of cooking adobo.

[@muanzziesilver]

Thats what we call adobo sa gata (adobo in coconut milk). I always try to cook different versions of adobo, it is different by region, me im from cebu our adobo is the dry ones, but if we want a little sauce we call it pork humba (pork stew) which we put same ingredients of adobo but sometimes we add black beans and banana blossoms which makes it more savory and aromatic. Your adobo is really PH approved. I love you and mama noi! Thank you for featuring our staple dish😍

[@CountryCowboy008]

I think what sets Marion apart from thousands of foodies is that she loves food, and with that love, she respects it especially if it's from another culture. She doesn't cook just to show off - she cooks for it to be eaten.

[@einundsiebenziger5488]

That would mean everybody who cooks to show off, doesn't it eat their food but throws it away.

[@nipunishilpeswarage3159]

This is an absolute winner. I made it and it's so delicious. My husband who is a very big fan of pork said this is the best pork dish he has ever tasted. What can be a better complement than that?? Thanks a lot Marion. Love from Sri Lanka

[@elestehorn4290]

Wow! Our humble adobo! I have to try this...thanks, Marion...

[@Mcturpedrinha]

Your videos are so calm and relaxing.. and the pork looks fantastic!

[@thebibzfam2023]

Really love when you cook one of Filipino Dishes. Especially this one! It's one of my Favorite!! You're the best Marion! -Your Filipina fan ❤️

[@larhei27]

You are so lovely. Thank you for featuring our dish. Soy sauce, vinegar, a ton of garlic, peppercorns and your chicken or pork and you are all set for a mind blowing Filipino adobo. Yours had onions and coconut cream which is already a tweaked version of the recipe, but I'm sure it's still MASARAP. Thanks Marion. You did a great job.

[@jx9936]

OMG! It's 8pm and Queen Marion bless us again with another culinary masterpiece. This looks absolutely spectacular, bang on! Yummy to the tummy no doubt!

[@annier502]

All time favorite wherever you go. I love your version of Filipino adobo. Delish!

[@robomatsuda]

i’ve never had coconut in my adobo! i definitely gotta try this!

[@aquajuwel7098]

Your videos and recipes just becomes better and better! It looks like heaven....

[@karpovianzo]

Cool. She just made her signature:) every pinoy has their own version of adobo; she made hers too; nice 👍 love it 😍

[@kllsw1tch729]

It's called adobo sa gata like what my lola used to cook.

[@RevolutionRoad]

I'm Filipino and I APPROVE!! I cook the same way with browning the meat. I don't bother drying the meat from the marinade, no need, just sauté and brown. Most recipes don't call for that, but it is a necessary step. Pork belly is typically the cut of meat to use, but you can get away with the shoulder or other fatty areas of the pork. Nice job! 💯

[@heyowey]

My family's adobo is the usual soysauce-vinegar-garlic-peppercorn-sugar-bayleaf marinade but we add a bit of fish sauce. We use pork belly coz the fat just melts in your mouth. Sometimes we add half a teaspoon of butter once it's cooked.

[@LostofConsciousness]

A dish anyone can cook... and should cook at least once in their lives. Simple yet/and satisfying.

[@nolsp7240]

And this is why Filipinos rarely use knives when eating - we use spoon and fork. Most Filipino dishes are cut to to bite-size or are cooked so tender that you can cut it with the spoon edge as you did here. When I'm forced to eat with a knife then that usually means the meat is undercooked.😊

[@hijodelsoldeoriente]

Not really

[@jeremnis]

We cant use knives anyways because we Filipinos use plastic free plates from Rice!!! Ahahajjaa

[@athenstar10]

Or with hands

[@cierraboykin9379]

Your videos and dishes are so therapeutic. I watched over 10 in one morning. Your recipes will definitely be in my kitchen. Keep up the great work Marion!

[@blairdee]

This version is the closest to how we do our adobo in our family although we add more garlic to what she used, like more than a bulb, and its best if eaten the next day. Adobo's core is always vinegar, onion and lots of garlic, for saltiness it varies from soysauce, fish sauce, shrimp paste or even just salt.. it can go with or without bay leaf but its always a wonderful addition to the dish. there are lots of versions of this dish and it differs from which region its cooked or from family to family, ive seen some people use coke and sprite, some use a bit of gin, some uses coconut cream/milk, pineapple, and even kiwi.. Marion's version will also go well if u add pineapple chunks (in can) from the marinating stage (including the syrup), and also brown the pineapple along with the meat.i wonder how many people's diet marion have ruined with this vid?!?

[@elsiespingath7241]

This was MORE delicious than I anticipated… probably the best adobo recipe I’ve tried so far. The sauce was luxurious. Soooooo gooooood. Thank you for the recipe!!!!!! This one is a keeper!!!

[@butchiebulala7057]

We call this locally as Adobo sa gata, which basically means adobo on coconut milk/cream, Love from Isabela Province here in the Philippines, ❤️😊

[@TheMsaprilove]

Wow! Thank you for sharing this recipe! I was impressed by the new taste of adobo. My daughter loved it and husband loved it too! The coconut milk really made an impact on he flavor!

[@sosage4389]

I'm in love with this!! ❤️❤️❤️

[@josephinetajanela5230]

I’m filipina... a lot of versions of adobo I made here in Romania... and I wish to try this recipe this evening for our dinner... thank you Marion !!!🙏 ...

[@jyusatsu]

Wow you featured another fave delicate Filipino food. Love your version of adobo ❤️

[@jerrardangelo9245]

I personally have not tried adobo with coconut milk, but I can't wait to make this one at home! Thanks Marion, much love from Hong Kong ❤️

[@raceface_m2579]

Mmmmmmm! I’m Filipino and cook adobo, BUT since it’s Marion’s version, I gotta try this too. 🙌🏼

[@antonboludo8886]

The lovely person is a master Chef. God bless her.

[@pretzelpieces88]

Top of my feed, clicked on this so fast and shared it on FB. In my head "oh no she didn't! Damnit Marion now I need to cook Adobo tomorrow' Watching this got me craving ....

[@Marionskitchen]

pretzelpieces88 🤣🙌

[@happyngulube1871]

Made this yesterday and absolutely love it. Thank you always 😊

[@anavictoriabustalino5189]

I’m so excited to try your version! 🔥 I usually had boiled eggs in my adobe. I also add more liquids just bc I personally love putting the sauce all over my rice! 😋

[@josephlin4431]

.wow. 10 star.. i try your recipe..

[@calisiny1248]

I love Marion’s attitude toward cooking and different comments on different recipes. The most heart-warming chef/blogger out here!!!

[@cruzellen]

I love pork adobo with or without coconut milk...my comfort food.....love your recipes!

[@mitolito2133]

I like the adding of coconut milk which makes it creamy. Lately my vision is “white adobo” good with chicken or pork as well. I agree that using coconut vinegar is the best and the flavor will level up! And more garlic... so yummy! 😁😁😁. Thank you Marion!

[@patricksambuenavista3518]

Isnt white adobo the one where you dont use soy sauce and use vinegar instead?

[@mitolito2133]

Patrick Sam Buenavista correct! Salt and vinegar. Always use coconut vinegar for best result. But sometimes I use 3 types of vinegar if I can’t find from a local Asian grocery. If you are near Seafood City (a big Filipino supermarket) in your area, there you’ll find more versions of coconut vinegar. Enjoy the cooking!

[@JEPS8891]

i always watch marion's kitchen on you tube and fb, because the ones she cooks are delicious and salivating.🤤😋😍

[@adventuresona700dollarhard5]

Everyone else: Try not to be too harsh on me in the comments. Marion: Come at me brah.

[@Marionskitchen]

😅

[@urbanojoe]

There are a thousand ways you can cook a dish and I found Marion’s as authentic as it can be. Love her videos. Subscribed ❤️

[@dredgewalker]

Each province and region has their own version of adobo. Like menudo I was surprised the one in laguna was cooked differently from our regions menudo along with lesser ingredients but it still tasted good. It's actually refreshing to try out different recipes.

[@elainev670]

I tried this dish today and it's amazing! I didn't have the coconut vinegar, I just made with balsamic vinegar. It turned out great!

[@notoestoseehere]

I’m making this tomorrow for Sunday dinner!!!

[@dayangmarikit6860]

Kat Lagmay It must be paired with white rice.

[@notoestoseehere]

Hara Lingayan it definitely will be. My husband is Chinese/Filipino and eats white rice 🍚 with pretty much every meal. We have a large rice cooker full of rice every single day, as my kids eat rice just as often.

[@archystrange13]

My version of adobo is soupy! Bone in chicken, usually drumsticks and thighs, with potatoes! Instead of using sugar for a hint of sweetness, I use a cup of lemon soda, like Sprite, 7up or Sierra mist. Never fails! I've also used balsamic vinegar before.

[@dannymad26]

My family LOVED this, I was unsure whilst cooking as the sauce did not taste good during initial cooking but stick with it! Also, I halved the amounts to cook for 3 but found there wasn’t enough sauce for my liking I’m in middle of cooking this for second time now and I’ve increased amounts of wet ingredients for more sauce this time.

[@jaycho4677]

Just made this for my friends! It was absolutely amazing and worth the long cooking time (took me about 2.5 hours). The coconut cream goes so well with soy sauce and vinegar!

[@Fullblown671]

Awesome adobo recipe! You now need to try another filipino dish called "Sinigang." 😋

[@jessm1623]

My Nina’s version of Sinigang is my most favourite dish on earth!

[@GertD7StarMtrxAlchem]

I love the way you explain how you make your version I love the creamy coconut inside the Adobe I had just made Adobo and it’s not quite what I wanted but I will follow your every step and I think I will start making my adobo just like yours. It’s difficult to make the adobo when it’s not explained the way you have today thank you. And your right everyone does not give 5 stars but when you eat it with the right juicy pork than at the end it pays off.😊🙏

[@lynnweidmann7902]

One of my fave :) Shank parts are actually sooo good for adobo too, maybe because of the bones.

[@funkiemonkie5976]

This is the most amazing,relax cooking version of our beloved adobo

[@krismelbautista6225]

Same way I cook my adobo, hahaha! Sending 💞 from 🇵🇭

[@marvinmontelibano2794]

watching from 🇵🇭. This is our staple food, I agree different versions from region, in our country. I haven't try adding coconut milk, thank you for this version, I will try to this one.

[@robinxjames]

Try adobo with fresh pineapples, perfect with chicken but also good with pork, or even mixed of both kinds of meat. There’s also a version of adobo using fish sauce instead of soy sauce, and is cooked until dry and oily/fatty and not saucy. Whichever way, adobo always tastes amazing specially when paired with white rice. 😋

[@bb2na473]

Legit. Instead of adding sugar, add pineapple chunks instead.

[@jerico6851]

I've tried making this recipe multiple times and it never fails to be delicious!

[@angelakelly5546]

Omg! I am so making this tonite! I cannot wait to shove it in my mouth! Lol. Love all your recipes!❤

[@mireyaalvarez6365]

I made this and it was amazing, my 2 year old loved it. Thank you for sharing I’ve made a couple of your recipes and they all have been a hit at home. God bless you!!!

[@PandaWizard]

Yess! I love the Filipino recipes! 🇵🇭😩

[@jeanfrancescaintoy8197]

I always love watching your videos. I learned a lot and I apply it. Watching from PH 🇨🇿

[@AE1P]

Thanks for this amazing recipe! I'm curious to know if you've ever started any of your coconut milk based dishes by leaving out the cooking oil, and instead reducing some coconut milk until the oil separates from the milk solids and fries on its own? (At which point you add in your aromatics, curry pastes, etc to sautee.) It's a technique that I've seen a lot of different Southeast Asians use in our varying cuisines, and it's one that my grandmother (who's from Pampanga, Philippines) taught me. I think it adds really great flavour to any dish because the coconut milk solids start to fry and brown in their own oil, so you get a really amazing toasted coconut flavour in the dish. Thought it might be something you might like to try, if you haven't already!

[@phatsmurf575]

Latik is so good on sticky rice. One of my lolas used to make coconut oil for various uses & would make biko with latik on top. I just love how nothing gets wasted.

[@AE1P]

@@phatsmurf575 Yes! I think that's one of the unique things about our cuisines in the Philippines is that removing the fried milk solids and treating them as a separate ingredient for other dishes is a common (and delicious!) practice. What I'm referring to here though, for coconut milk based ulam/savoury dishes like this adobo, or any curry, etc, is leaving in the latik to give the whole dish a toasted coconut base flavour. This method is one of my favorite ways to cook and enjoy adobong kangkong. (With lots of fried garlic to garnish!)

[@bossbeauty9523]

Definitely going to recreate Looks soo delicious

[@Upioornica]

"Now let's add some garlic" *proceeds to add enough garlic to wipe out an entire army of vampires*

[@MelCraft10]

Never too much garlic

[@ray.b.75]

“We Asians treat garlic like money, there’s never enough of it” Uncle Roger 2020

[@raemundvp1153]

Garlic is an essential ingredient in cooking adobo. It adds in more flavour, the more you put in it. And it is good for your heart.

[@dhudson9967]

I’m making this Adobe coconut version tonight. Looks superb!

[@theshade6466]

Marion cooking adobo: come at me Filipino friends! Tell me how you make your adobo😊 Marion cooking fusion pasta: dear Italians I mean you no harm, please don't put a bounty on my head😱

[@danielboyle2554]

With reason! I've seen Italians get extremely irate over "improper" variations of their food... not so much Filipino people who are perhaps too polite to give grievance :P

[@mikeeporte3552]

the Italians haven't forgiven the pineapples on pizza yet..

[@dcardigan13]

@@danielboyle2554 I wouldn't say that. Most Filipino audiences criticise Filipino-speaking (and half Filipinos who speak Filipino) cooking channels. They're not very reserved or tactful towards each other - sometimes for the right reasons (like wrong step/procedure, or ingredient), and sometimes for selfish reasons like satisfying their owm ego. I see this all the time in Filipino cuisine cooking videos, both with and without Filipino narrators or demonstrators. But on the positive side, they wouldn't criticize purposefully creative Filipino recipes like Marion's. On the contrary, most of them would appreciate them and try these new creative recipes for themselves.

[@tototataton]

@@mikeeporte3552 The Italians haven't forgiven Jollibee for their spaghetti yet.

[@seungminnie7610]

@@dcardigan13 Filipino's don't really say it but we have a love hate relationship when seeing other ppls recipe especially if it's done by a foreigner. we don't really criticize foreign cuisine like italian, french, etc. my aunt can say she thinks the spaghetti from another restaurant is better than her's but when it comes to Filipino food, we hold a different benchmark.

[@philhealthsectionpcgh6721]

In my adobo... I do marinate the meat in soy sauce, vinegar, garlic, bkack peppercorns and dried bayleaf... for a few hours before cooking... I brown it first to seal in the flavor... then dump the marinade in it and add a lot.. and I mean A LOT of garlic... and a piece or two of birds eye chili... and a little briwn sugar to cut the acidity... I don't use onions on my adobo though... Then I add water and simmer until tender... and the sauce is reduced to almost dry... I'll try using this part of the meat next time.. because I had always used pork belly in mine... Thank you for featuring this Bicolano versio of our adobo in your channel... 😍

[@etowahman1]

Just a thought but could you do a show on wok's and utensils and another on basic cooking skills like onion dicing, etc. Thanks. Btw you have a beautiful voice.

[@erliebernardo8144]

Whenever i do my Adobo my daughter loves it best with lots of garlic. And so apart from fying the garlic with the meat, i would marinate the garlic witth it, i would also sprinkle sautéed garlic on top upon serving and it elevates the flavor more. Thanks for choosing to serve our all time Filipino favorite adobo. 💕

[@nio040989]

I like my adobo with tons of garlic and slightly sweet.

[@itsmeusoj]

I am an avid follower of your cooking show and I so love your passion for food.

[@Dddezzz]

I've followed recipes that called for marinating overnight vs dumping the ingredients in the pot. Honestly, couldn't tell which batch was marinated. I think marinating is a waste of time for adobo

[@noobz8613]

You're supposed to cook it then leave it overnight then reheat

[@Dddezzz]

Noob Z that's called heating up leftovers

[@noobz8613]

It's not leftover.

[@Dddezzz]

Noob Z in my house, it is

[@noobz8613]

How can something be a leftover when it wasn't supposed to be served until the next day?

[@tryebe9370]

Adobo is a staple Filipino food, every Filipino home has its own version and the taste just gets even better as it is being handed down to each generation. The best part is regardless of what or whose version it is, we’ll love Adobo all the same. Thanks Marion for featuring this dish! Much love from the Philippines 💗