How are you, guys? Welcome back to my Youtube channel. I am your chef-architect. We won't be making a house here, guys, because this is a cooking channel. And today, I know many have already cooked this here in Youtube, but I will still cook it. Why? But I want to. Today, we will be cooking Kusinerong Arkitekto's version of pork adobo. [cheers] This is really the champion, guys, because we marinated this for a long time, as in, a very long time. [laughs] I will tell you later why. Because you might be interested. [laughs] If you're not, hmm, I will still share it. [laughs] Adobo is one of the national dishes among us Filipinos. This is not easily spoiled unlike your saliva in the morning. [laughs] Boom panes!
(a Filipino slang) [laughs] This lasts for about one, two, three weeks, or even one month. But here at home, since this is very delicious and tasty, we're lucky if that will last for [laughs] two days. That is so judgmental. [laughs] We are not voracious. It is because we are many here at home. There. [laughs] Defensive? [laughs] We have shoutouts at the end of our video so stay tuned. If you want to know how to cook this champion pork adobo, just keep on watching. [music] But before we cook, guys, don't forget to click the subscribe button first and the notification bell beside it so that you will be updated on my next uploads. These are our ingredients, guys. First, 1 kilogram of pork. So this is ½ kilogram of pork kasim (shoulder) and ½ kilogram of pork liempo (belly). We added pork liempo (belly) so that there are some pork fats. Just a tip, guys. Only buy pork, or any other meat, from your trusted sources like from malls or supermarkets, or from your preferred store in the market, which you know that they are certified by a meat inspector so that you are sure that the meat is safe and was inspected properly. Next, 1 head of a garlic. 5 pieces of laurel or dried bay leaves. ¼ cup of coconut vinegar. We used Pinakurat (Spiced Vinegar) for our recipe today If you don't like Pinakurat (Spiced Vinegar), you can use Sukang Paombong (Nipa Palm Vinegar) or any coconut vinegar available in the supermarket. Coconut vinegar adds a unique flavor to the adobo. It has sourness, tastiness, sweetness, which makes it delicious. [laughs] But there, if you really don't have coconut vinegar, the regular cane vinegar will do or the white vinegar you buy in the stores near you. But guys, it is really a champion if you will use coconut vinegar. It will be delicious. Next, ½ cup of soy sauce. 1 teaspoon of garlic powder. ¼ teaspoon of ground black pepper or it depends on you how much. 1 teaspoon of black peppercorns. And 2 cups of water. First, guys, we will marinate the pork first. We will dissolve our garlic powder in our soy sauce first. There. Let us just mix this. Then, next. we will add garlic in our pork already. The taste of our adobo will be so garlicky that is why it is really delicious. Because aside from having a lot of garlic, we still added garlic powder a while ago. There. Next, let us add our laurel of dried bay leaves. It is better, guys, if we will tear it into small pieces to bring out more flavor from our laurel (dried bay leaves). There. Let us also add our black peppercorns. And our ground black pepper. This will be delicious. It has a lot of ground pepper. And let us now add the soy sauce from earlier which has garlic powder. We will just mix this well so that all flavors from the seasonings we added here in our pork will be properly infused. If you noticed, guys, we didn't add vinegar in our marinade yet, because when raw meat is soaked in vinegar for a long time, the meat will harden. So we will add our vinegar when we are cooking our adobo already. For the meantime, the soy sauce will serve as the natural preservative of our meats while it's marinating. There. When we are done mixing this, we will cover this with cling wrap first. After we cover this, we will place it in the refrigerator. Place it on the highest shelf level inside your refrigerator so that the temperature is right. You can marinate this for a minimum of 1 hour or even up to 1 or 2 days. I'll tell the story to you already, guys. Why did marinating took so long? It took almost two days to marinate this since I suddenly became busy because of the deadlines from work, along with the heavy traffic and difficulty to go home. So the result is a more delicious adobo. It is even more delicious. There. Just place it in the refrigerator, guys, okay? So that it will not be spoiled. Though as I said earlier, the soy sauce acts as a preservative for the meat but you should practice proper food handling. There. Let's put all of this in a cooking pot or in a casserole. There. Let us just even this out. After that, let us add water. After that, let's cover this and wait for it to boil. When it is boiling, guys, I remove the scums or the bubbles from the pork. It is not bad since it didn't do anything wrong. [laughs]
Joke. We remove the scums because those bubbles become dark gray that sticks in our meat and on the sides of our casserole. We will remove it so that our adobo will look nice. There. But wait, guys. It seems like I am having a hard time here. [laughs] Wait. Let us change it first. There. We changed our ladle first because we were using the wrong ladle. I had a hard time. There. Let us continue removing the scums. There. After that, let us cover it again and wait for the meat to tenderize. There. While we are waiting for the meat to tenderize, I will sing you a song first. ♪ Wherever you are ♪ That's enough. It might rain. There. This is boiling already. Let's check it first. Let us just mix it a little so that all meat will be tenderized well. After that, let's cover it again and wait for our pork to tenderize. There. I think our pork is tender already. Let us now add our vinegar. After adding the vinegar, guys, don't mix it yet. Let it boil for several minutes first before you mix it. The reason behind that is because the vinegar will taste raw in the adobo. What will happen there is you will have a strong and sour aftertaste after you eat adobo. Instead of just the right taste of saltiness, sourness, and savoriness. There. It should be like that. There. Let us bring this to boil first. There. Free facial steam, guys. [laughs] Comment down below if your pores opened. [laughs] There. Let us mix this a little. After that, let's have a taste. I'm sorry if I am tasting this big. [laughs] Wow! It's so delicious. The rice cooker is shaking. [laughs] But of course, guys, we are not yet done. To make our adobo more delicious, let us separate first the remaining sauce and we will fry the pork in its own oil. We will quite toast it but don't let it burn. Wow, rhyming! Because the toasted one sticked in the caserrole adds flavor and if the pork is quite toasted as well. But by the way, guys, if you like an adobo with more broth, separate the sauce right away when it is still a lot of broth before you do this process. What we are doing in our recipe today is the almost dried one already. It is because the people here at home likes this kind of adobo. Children, can you still see me? [laughs] Guys, all my pores are opened here already. But seriously, guys. It's smells so good. It really makes me hungry. There. We turned the stove off already. Let us now return the little amount of sauce. There. After this, we will serve it already. This is it, guys. We are done cooking our pork adobo. [cheers] If you liked our recipe video for today, please click the Like button so that I'll know if your chef-architect's effort is worth it. And please share in your Facebook or Twitter this new recipe video. And if you are just new in my channel, kindly click the Subscribe button as well. And after you subscribe, kindly click the notification bell beside it as well and set it to "All" so that you will be updated every time I upload a new recipe video. Follow me on my social media accounts as well which you can see in the description box below or at the end of this video. Who knows? You might see me there, in my stories. Just maybe. [laughs] Or I will continue my song a while ago. Wow, feeling? [laughs] Okay, guys. Before we end, let us give shoutouts first. Shoutout to MJ Rivera. He/she said, "I will subscribe. He is already an architect, then he also cooks deliciously. [laughs] His voice is handsome. Whoa. Thanks, boss. You're so good." There. Thank you, MJ Rivera, for watching and subscribing. Thank you for the compliments. I appreciate all of you very much. I'm about to cry. [laughs] Drama. [laughs] Shoutout to MORE OF JIL as well. She said, "I am a first timer in your channel. Good job! Hahaha! LOL" [laughs] Thank you, MORE OF JIL, for watching. Whenever I receive these kinds of comments, even though we should be resting during the weekends since we are working on weekdays, we really make the effort to cook and make a video so that I can share something with you every week. There. Shoutout to piksdys aug082012 as well. He said, "You are already learning how to cook, then he is also funny. Hehehe!" There. Thank you, sir piksdys aug082012. It's like a codename for an agent. There. That is what I really want to happen especially to those who really don't know how to cook. Of course, if you are the one who don't know how to cook, you don't feel like watching since cooking is not your interest. That is why, we didn't make cooking boring in our channel. Next, shoutout to ma'am Lyn Creus as well. She said, "Hello! Maybe you can share an authentic Ilocano pancit? I am your new subscriber. Shoutout me as well. Hehehe!" There. Thank you, ma'am Lyn Creus, for watching and subscribing. Okay, we will line up Pancit Ilocano in our videos. Since my dad is an Ilocano, I still have Ilocano recipes to share with you so watch out. Next, shoutout to Ms. Vina Adeser as well. She said, "One week has passed but while I am watching this right now, I still laugh. I just can't laugh out loud because the people I am with at home are still sleeping that is why I just cover my mouth so they can't hear me. Hahahaha!" There. Thank you very much, Ms. Vina Adeser, for watching. Laugh that out. It is difficult if that will go out somewhere. If you want to know why she is laughing so hard, watch all of my videos. [laughs] That's a lot.
[laughs] Those will be our shoutouts for today, guys. Thank you for watching and see you on my next video. [music]
