New and improved Filipino Adobo my friends! This time I’m oomphing it up with some coconut milk and caramelized pineapple. I’m using pork belly for this which I think is the perfect fatty tender cut to pair with tart juicy pineapple. I got the idea from you guys! On my original Chicken Adobo video, many of you left comments about your favourite adobo variation, and some people said pineapple, others said coconut milk. I thought it would be fantastic to put BOTH these things in the dish and my gosh is it GOOD!
If you’ve tried my first adobo, try this one, because it is BETTER!
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About Pai:
Pailin βPaiβ Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
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Thank you for watching!
Please show how to cook pork before mixing with pine apple.
This is a combination I definitely have to try. I do like pineapple on my pizza but, fresh pineapple, and not just with ham, but with hot capocollo and anchovies. OMG! Can't wait to try this wonderful combination you have put together. Thank you so much!
Better if the pork is marinated overnight & The pineapple is in the marinade, it tenderizes meat & adds sweetness.
Because price of pork is expensive nowadays, we usually add potatoes or sweet potatoes that are pre fried as extender and it will also help absorb some of the greasyness and it turnout it also absorb the seasoning of adobo π
Pork adobo was the first thing that Mrs. Rick cooked for me the day after we got married. Which was quite a shock to my system as I was a small-town kid from the Midwest, who grew up on steak and potatoes. That was 49 years ago, and we still can't go thru the meat section of the supermarket without picking up some country ribs or a small pork butt for adobo the next day.
In the home province of my late father they cook White adobo, they use the same adobo ingredients except for soy sauce instead they use salt and fish sauce. And they cook it slowly until the pork belly gradually extracts their own fats and fries gradually. In Filipino we called it (Adobo Tagalog) And top it with a lot of toasted garlic. It's good until the next day and use it for your fried rice. π€€π€€π€€π₯°π₯°π₯°
That looks so delicious. Waiting for cooler weather to make this
Would this work with any other type of pork? I canβt stomach pork belly
Tried it and……Wow!
As a Filipino so thank you for promoting our food/cuisine Adobo hehe
https://youtube.com/shorts/xygguHVri4I?feature=share
I'll try to cook this recipe today
How could it not be delicious. And it was. Twice.
That looks amazing im making it today got your new book fantastic β€
Just made this recipe, unfortunately with canned pineapple but it came out fork tender and delicious! Whole family loves it! Thank you for the awesome recipe!
Thanks for sharing it. will try it out over the weekend.
Cheers
Hi Pai! Could this be cooked in an instant pot to cut down the time?
Did u just stir right after pouring in your vinegar?
Love it
In San Diego they call it palonision style
Polanisian style
I'm a Filipino but your adobo version is better than mine β€οΈ
Looks delicious πππ
Iam always watching frm lapu lapu city PHILIPPINES.yummy food ,good job.
8:38 π«’π«’π«’π«’π«’
Next try the Turkey Tail Adobo ππ½
great dish
This is my first video of yours and one of the things that stood out is how you actually teach – e.g. the pork will shrink or let the pineapple to sit vs stirring will prevent the browning. I feel like itβs basic βfoundationsβ like that, that makes a difference and is extremely helpful with cooking overall!! Things I need help in lol, so thank you!! I'll be checking out more videos and have subscribed! πβΊοΈπ΅π
Omg I want to jump through my phone and get a bite of that dish! Yum! Salamat Po for sharing! β€οΈ
Watching all your cooking show thanks Pai from Phillipines π΅ππ΅ππ΅π
What about using the bottled adobo sauce? Would it have the same flavour?
one red hot chili and lots of rice… solved… kain na…
I love traditional way but i am fond to experiment into different version of adobo which makes me feel happy to make it lol.and my family use to be love it π ππ₯°
Adobo with a sweet sour taste is called Humba! Star anis is one of the spices used in Humba. You can use pineapple juice to have that sweet and sour taste. Another ingredient added to Humba is banana blossom… Humba is a Chinese inspired adobo
nice cooking idol. your the best ever.
I love Miss Pai version of adobo,
Definitely will cook this adobo β€οΈ thank you x