Why is my mother best in long gown today? What's the special occasion? I prepared for this! Because we're going to cook everyone's favorite, THE ADOBO! Oh my! That's my favorite for sure! That's why I am cooking it because it's your favorite! Right? Ditto, Papermill and 3 o'clock I'll Now, there's a lot of versions of adobo in the Philippines. Adobo with soup. Dry adobo. White adobo (with vinegar only). Read adobo (with annatto seeds). And many more! I heard there was also a such thing as adobong nuts. Yes! I'm really good at cooking that! Lots of garlic. That's white that's Dad's favorite! Oh my! The adobong nuts! What's wrong with you? Alright! I will cook it for you. I have nuts over there. Oh my! I don't want to anymore. Never mind. But right now. We are cooking two versions. My version. And Apple's version Wait for it! What is your version Mommy? My version of adobo, has soup in it. The ingredients you will see here today are all the basic that you will see in all of the TV, cookbooks, and everywhere else. 4 pounds of chicken thighs. Garlic. Onions. Knorr chicken powder. Sugar. Whole black peppercorn. Bayleaf Ground pepper. Chicken liver. Chicken gizzards and hearts. Of course, vinegar and soy sauce. Basic. I am also basic. Do you know what basic means in slang terms? No. You don't have appeal. Vanilla, no taste, no flavor. Then I am latte. No need to teach, because all you have to do is just throw it in! All together! And what's really good, if you mix it all together. The truth is, it's really just throwing it all in together. Throw it at the neighbors. Have them catch it. Oh my, don't throw it to the neighbors. Alright, let's put an our chicken. I already washed my hands. There it is. There's water underneath so I don't want to pour it in. This is Oliver's favorite, the chicken gizzards and hearts. I love the texture. See how much it is, the gizzards and hearts? Let's put it in. Throw! That's what makes it delicious. Onions. We will now put the garlic. That's two heads of garlic. It's better with lots of garlic. 2 tablespoons of knorr. Sprinkle it in. Ground pepper. 2 teaspoons. Sugar. 1/2 cup. Tip! Y'all put the chicken liver last because it will crumble. We're going to tenderize the meet right? That's why you shouldn't put it all together yet. We will now put the bayleaf and whole peppercorns. It's up to you how many bayleaf you put it. But don't put in one whole bag. I'll just wash my hands and we'll put the vinegar and soy sauce. One more thing! The second one. I do not put any water. Pure vinegar. That's why I have a measuring cup, so you can see. 1 1/2 cups of vinegar. Your arm is in the shot. My arm? Are you going to put that in the adobo? Yes! That's for more flavor. Half cup of soy sauce. There. Wow it smells good. One more tip! I do not put salt. We already have soy sauce and the chicken powder. Why didn't you just put all the tips together? I want three that's why! Why are you bothering me? Let's stir it! That's what makes it more delicious when you stir it. Do you know why I put one whole onion? It adds more flavor to the soup. Because our adobo version has soup. One last tip! Oh my God! It's better if I say it. You can marinade this. For example: You will mix it now. Then, at night she will cook it, wow, it's so good. But of course, adobo can be last minute. There's many moms and dad's that are busy ,both working. Once cooking, you put it all together. After it's cooked, we just put it in the stove, put a note telling your kids to eat it. Right? Alright, we will cook it now. I will just wash my hands. Here it is, it's ready! After you throw it, just put it in the stove. High! 45 minutes! Before we throw in the chicken liver. Mix it once in a while when you have time. Do you need to mix it? Mix it! No one is stopping you. It's free. Look, this is my favorite. I wonder who is going to give me more of this? We need to open a PO Box. Somebody might send one. Yes. Send me one dozen. We have another tip. More tip?! This is the fourth or the fifth? I'm going to put another ding ding ding ding? Yes it's better to have more! They always hear a ding ding ding ding ding ding ding. You can lower the fire if you want. Slow fire. Medium. So you're not nervous about burning it. After it boils, you can cook it straight through. You don't have to keep mixing it. Because you're cooking it very slowly. But if you're like us it's really hungry, you have to hurry up, high! Let's open it. Let's close it and let's wait for the next chapter. It's been 15 minutes, let's mix it. There. Let's do another 30 minutes and we will put the liver. It's been 30 minutes. Let's put in our chicken liver. Make a little space. Mix it in. This is going to be so good. Another 15 minutes. Then we will turn it off. Tip! Again?! Oliver please, make it ding ding again. Ding ding ding ding ding ding. It's beautiful to the ears. Adjust depending on how much soup you want. If you want it with lots soup, Just do it medium fire. So it won't absorb the soup. Evaporate in the air. That's right! I learned that in school! In science! What do you think of me? What is your- Evap-porate. Let's cooked! For God sake's, get away from me you only want to eat again. There it is. It looks so good. Look at the soup, but there's not much there just enough. Just enough sauce. There's all the chicken liver and gizzards and hearts. Our chicken is really tender. Your part is to leaf. Here it is, I'm holding the magic ladle. I will not wait any longer. I will get my part. Because I am so hungry. I will put some soup. And the chicken liver. Let's get some gizzard and hearts. There. That adobo is so good. Let's try it. Let's start with the chicken. Delicious. A little sweet. The flavoring is this right. Tender and delicious. Let's try the hearts. Two thumbs up. Look how tender it is. It's not fighting. You're not going to struggle with the meat. Look at the chicken liver. It's not crumbling that's why I put it in last. It's really ugly if it's too crumbly. Some people like it crumbled for thickening, but I don't like it. Because I really want to bite into the chicken liver. Why did this turn into a mukbang? I cooked this. We're finished cooking my version of the adobo. I will now pass the ladle. The next version of the adobo, To Apple. Alright. Alright. Mama LuLu cooked her version of adobo. Now it's my turn. For the pork adobo. What are you a queen muse? We are ready to cook because I have a headband. I can't take you and mommy seriously. Mom has a Safari dress on. You on the other hand looks like a muse in the fiesta. When is your kitchen if your rules. Since I'm cooking, I need make up and lipstick. Hi fans. What version of adobo are you cooking? My version of adobo is dry. Pork adobo, pork belly is what we're using. Is yours better than Mama LuLu? Of course! It's been said! What can you say Mom? I am suing! Let's see each other in court! Let's go. Let's start this. So our ingredients in the pork adobo. 3 pounds of pork belly. 3 tablespoons of sugar. Bayleaf. Onion powder. Garlic powder. Ground black pepper. Whole peppercorns. 3 cups of vinegar. One cup of soy sauce. It's the same ingredients as the last. But in my version we will have dry adobo. There's many different versions. Mom earlier had soup in her adobo. I prefer my adorable dry and oily. Let's start. Let's put sugar. Peppercorn. Bayleaf. Onion powder. Garlic powder. Black pepper. 3 cups of vinegar. Do you see my marinade? I want it to be submerged in it. And our soy sauce. You don't have fresh garlic why? Because this is only our marinade. Usually when I do pork adobo I marinated or 6 to 24 hours. We're not going to cook it until tomorrow. We are going to sauté our adobo and not cook it all together. So we're going to sauté the fresh garlic and fresh onions. Then that's when we're going to fry the meat. You will see the technique tomorrow. So you're saying that Mom's is cooking it's not good I didn't say anything like that. Did you hear me say that? Did you hear Mom? Mom's cooking is so good! It better be! That's how you grew up! It's so good! Tagalog word for pork belly is liempo. I thought liempo is something different. I'll snatch your headband away. We will cover it and then put it in the fridge. I'll see you tomorrow for the cooking of the adobo. Between six hours and 24 hours in the fridge. Good morning everyone! It's been 24 hours since we marinated the pork adobo. Here it is now. Our meat really absorbed the marinade. Now we are going to drain the marinade. Because we will fry the pork. Let's drain it. You don't have to season anymore because the marinade already has seasoning. There's nothing left to add in the meat. Drain the excess liquid. Don't throw away the marinade because we need that later. For the meantime, We will fry the pork. Our pan is already hot. Let's put a little bit of oil. Just a bit. Just a coat the pan. because our pork is going to get oily. Here is our separate bowl. Every time we put in our park we will take out the excess liquid. Because we want to try it for extra crispiness. If we overcrowd our meat will get watery. What are your Medium heat for the stove. You don't need it too high because our adodo has sugar. Don't put the fire too high because it'll burn. Hi fans! Like that. Don't put them side-by-side because it will get too watery, give them space. I forgot my shield. I need to put that because it pops off. Our pork is really thick. About 4-6 minutes per side we will turn it. We're not going to cook it all the way because we need to cook it later we will reduce the sauce with the meat to give it flavor. Our marinade. I only put a little bit of oil earlier now there's a lot because the pork is really thick. Give them more space when you flip it.
