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I Spent 10 Years Perfecting My Dad's Pork Adobo (The Secret's In The Ratio)

Jeanelleats

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👩🏻‍🍳 Pork Adobo Recipe: jeanelleats.com/filipino-pork-adobo/
I've been perfecting this Filipino Pork Adobo recipe for over a decade! I first started making this dish in college and made many mistakes along the way. I even called my dad for help because my adobo used to be SUPER salty.

Now my dad admits that he uses MY pork adobo tips to impress his friends at dinners 🥹

#porkadobo #adobo #filipinofood #adoborecipe #porkrecipe

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I'm Jeanelle, your world traveling, foodie friend. I love spotlighting international foods from my travels and my kitchen, blending my passion for eating and learning about new cultures. No boundaries, just incredible dishes and recipes that you can make at home. I used to be afraid to experiment in the kitchen, but I’m here to show you that cooking and baking can be SUPER simple.

🌍 I was born in the Philippines before my family immigrated to the United States. Having the best of both worlds allows me to share the incredible food that my family cooked, as well as the melting pot of cultures that I’ve experienced while traveling.

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20 Comments

@Jeanelleats Creator 1 month ago Pinned

I knew I made it when my dad admitted that he uses MY pork adobo tips to impress his friends during dinners 😭 I hope you try making this at home to impress YOUR friends and family!
👩🏻‍🍳 Pork Adobo Recipe: jeanelleats.com/filipino-pork-adobo/

@gcvrsa 1 month ago

One thing that's important to understand about cooking adobo is that the vinegar reacts with the food and gets neutralized, especially if you are cooking bone-in meat (which you absolutely should for both the flavor and the nutrition), so it's a good thing to add a little fresh vinegar at the end of cooking to brighten it up.

@Pancho-Show 1 month ago

8:05 Pinay here 🇵🇭 and I, too, use the Kikoman low sodium soy sauce in my adobo. 💕

@midlifemom5829 1 month ago

Thank you Jeanelle! My dad who passed was from Cavite and he used garlic only, bay leaves, brown sugar , kikkoman soy, acv, sone water, coarsely ground black pepper (because us kids hated biting into peppercorns), and his secret ingredient was 1 star anise. That addition made it uniquely his.

@mahimahi-yw2us 1 month ago

your dad is so funny im crying 😭

@CheapExplorer 1 month ago

i love a saucy or better yet a soupy adobo. i love drizzling a looooot of sauce on my rice

@gcvrsa 1 month ago

I would use about 4 times as many bay leaves for that much meat. I buy my bay leaves in bulk, so they are a fraction of the price you will pay at a regular supermarket. Also, I always crack my peppercorns, because biting down on a whole peppercorn can be a bit much. How fine you chop your garlic determines how much allicin gets released. I vacillate between big chunks that are wonderful for eating once they have cooked to sweetness, and small bits that release more garlic flavor right up front. I never salt my meat beforehand, unless I am making adobog puti ("white" adobo), because soy sauce (and/or patis) already has plenty of salt in it.

@wontonmin6481 6 days ago

We need more Filipino food content 😂😂😂 i love this

@stusch1 1 month ago

your dad is so naturally funny

@marmeecruz6191 1 month ago

To avoid splattering, add a bit of salt to the oil before putting in the meat.

@TLCteam1123 3 days ago

Thanks! I’m looking forward doing this 😊

@yacnoiri2666 10 days ago

So proud of you! Excellent content!

@berylshereshewsky 4 weeks ago

Oh my gosh this looks amazing!!! Def adding to my dinner rotation!

@manymoonstraveled 1 month ago (edited)

😂😂 lifting your leg cutting meat! 😂😂 Your dad was hilarious 😂😂❤ I forgot to mention that I love Filipino food 😁

@tjcben1 1 month ago

I'm hit and miss with adobo...more miss really lol. Tbh there're a thousand ways to cook this simple dish but also a thousand variations and variables that affect its final outcome. Consistency is key. The best version I've had was a random stall in Batangas pier which was cooked with achuete and native garlic.

@HelloYT808 1 month ago

I’ve been using your adobo recipe for years so it’s nice to see an updated video! ❤

@shoebaglady8374 1 month ago (edited)

I have an “adobo” bag in my cupboard. It contains peppercorns and dried bay leaves. I use kikkoman soy sauce too!

@MadeInPinasOfficial 2 weeks ago

This is my ideal adobo, You know it's more delicious when it's sauce is almost dried up and colors were in the mid of golden brown and dark brown. Mas masarap kung may kasabay na kanin, syempre!

@waia0123 1 month ago

Nice Filipino family!

@TheWilkReport 1 month ago

I have a bottle of Datu Puti soy sauce and vinegar to go through before I try the Silver Swan brand, but the Asian markets in downtown Cleveland have it, so I'll likely be getting one sooner or later.