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00:00.0
Adobo has always been my comfort food.
00:08.2
Parang every week, kinahanap yan ang panlasa ko
00:11.5
na kailangan kong kumain ng Adobo with a lot of rice.
00:15.3
Minsan may itlog, minsan may kamatis, atsara, kung ano-ano pa.
00:20.3
Today, let's create another version of Adobo with pineapples.
00:26.0
Kaya let's call this Piña Adobo.
00:30.0
So this recipe, I thought of you could replace some of the vinegar with another acid
00:52.3
and that is pineapple juice and fresh pineapples or you can also use canned pineapple chunks
00:59.9
but today, these are the things that I use, canned pineapple chunks
01:04.7
for those who will say that fresh pineapples are rare in our place.
01:09.6
So this is the solution and this is also canned pineapple juice
01:14.3
but if you live in Tagaytay or in places that pineapples are abundant,
01:20.2
you may use fresh, no problem.
01:23.6
Of course, it's more delicious but first, let's start with the meat.
01:28.3
What is the most delicious for Adobo?
01:30.3
Of course, it's Pork Liempo but you may also use chicken
01:34.8
or if you don't like the layers of fat, you may use pork meat.
01:40.6
No problem at all.
01:42.3
So first, this is washed, triple washed.
01:46.3
I will just put it in my pot or brazier, okay?
01:55.3
I'm going to turn on the flame now.
01:59.3
And then I will put the garlic, this is just pounded garlic.
02:06.3
You pound your garlic.
02:10.3
It can also be minced but for Adobo, it's better if you have whole garlic that you can bite.
02:16.8
Of course, soy sauce.
02:21.3
This is your pineapple juice, I will just wash the soy sauce container so it would be clean.
02:34.3
Brown sugar, you put a bit of brown sugar.
02:36.8
If you don't like your Adobo that is sweet, you may remove the brown sugar.
02:45.3
Black peppercorns.
02:48.8
Of course, laurel.
02:54.3
You need some salt for it to be really tasty.
02:59.3
And when you put it like that, you just put enough water.
03:04.8
Okay, I already wash the sticky sugar on my hands.
03:10.8
Just enough water to cover the meat.
03:14.8
Don't worry, it will also get dry later.
03:18.3
So what you want to do now is you let it boil first and when it boils,
03:23.3
you're going to set the flame to low or low-medium and then we're going to braise it.
03:30.8
We are going to tenderize the meat for around 30 to 45 minutes
03:36.8
or if you want that when you push it with a spoon, the meat would separate.
03:43.3
You will let it boil for about 1 hour.
03:47.3
So there, as you can see that our Adobo is already boiling.
03:50.8
I will cover it and I will cook it already over low flame.
03:55.8
Don't force it to be tenderized over high flame because the meat would be too dry.
04:03.8
So you just put it on low flame, just slow cooking and the pork would be tenderized quickly.
04:19.3
As you can see that the soup is already reduced, the soup is already less
04:26.3
and our pork is already tender.
04:29.3
As you can see that when you push it with a spoon.
04:31.8
Look at it, okay?
04:33.3
So let's push one.
04:35.3
When you push it with a spoon, see?
04:37.3
You can see that-
04:39.3
It's bone that I'm pushing, look at this.
04:41.8
It's already separating.
04:44.3
So now, once your meat is pork tender, you put your potatoes already.
04:51.3
So I have here potatoes that I've cut into cubes.
04:54.8
I just soak it on water so that it won't discolor.
05:02.3
Just like that, you just put it there.
05:04.3
And your pineapple chunks.
05:10.3
And red bell peppers.
05:14.3
You just mix it like that.
05:24.3
And let's cover it again for around 5 minutes.
05:29.3
I want to give it a mix so that the potatoes would soak.
05:36.3
Let's give it 5 to 7 more minutes so that our potatoes would soften.
05:51.3
So there it is, it's really amazing, look.
05:54.3
The potatoes are already cooked and our pork is already super tender.
06:00.3
I increase the fire so that it would dry a bit
06:03.3
because we like our Adobo that the soup is thick and it dries a bit.
06:09.3
Well, it's up to you.
06:10.3
If you want it to be soupy, you turn off the fire for now
06:14.3
but I want it to be a bit dry.
06:18.3
So as you can see, there.
06:21.3
Just like that, when you're drying it, you toss the soup.
06:26.3
Then the fire is on so that the soup would reduce.
06:34.3
Okay, it looks perfect.
06:36.3
I will turn off the fire already.
06:39.3
We don't want it as if there's no sauce.
06:41.3
Of course, you need to have soup on your rice.
06:48.3
Of course, there should be pineapple but the soup itself.
06:52.3
Taste the pineapple first.
06:55.3
Let's taste the soup first.
07:01.3
It's like, you know, it's like Humba, Asado, Pininyahang Manok that are combined
07:11.3
but the identity of Adobo is still there.
07:15.3
And the perfect thing about this is that Adobo is known that we put it on an outing
07:22.3
or even if you don't refrigerate it, it won't just be destroyed for sure.
07:26.3
This recipe is also like that because it has vinegar.
07:29.3
So let's taste it and I love that I'm just pushing it with a spoon.
07:35.3
It's already separated.
07:41.3
I will eat this with the pineapple.
07:53.3
I wish there's rice.
08:00.3
There's potato on it.
08:09.3
The potato is still hot.
08:17.3
Even on the potato, the taste of the sauce is still there.
08:25.3
And this bone, it's delicious.
08:32.3
I'm shocked by the bone, it's so tender.
08:35.3
It's really perfect when it's slow cooked.
08:40.3
So what are you waiting for?
08:41.3
You cook this Pineapple Adobo already or if you already have a favorite Adobo recipe,
08:48.3
try to put pineapple juice and pineapple chunks
08:51.8
because it will surely make you and your family extra happy.
08:56.3
I'm going to see you all soon.
