Aired (September 3, 2023): To add even more adobo-like flavor to the classic adobo, Chef JR Royol uses the Garlic Vine plant as a substitute for regular garlic.
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00:00 [music]
00:04 They call this plant "Adobo" because of its strong Adobo flavor?
00:09 No way!
00:11 We need to try the taste of garlic vine in a very Pinoy dish.
00:16 Of course, we will add more ingredients that we are not familiar with.
00:24 And they discovered how to make it the best.
00:29 Ma'am Alice said that they call "Adobo" in the garlic vine
00:33 that is in their welcome in Arco.
00:37 So, what a better dish to sample that.
00:41 We will make Adobo.
00:43 So, we cut our pork belly into serving portions.
00:49 I will just put it in a dry pan.
00:57 We will let the oil come out by adding water.
01:01 Then, we will let it reduce and you will see that the oil will come out.
01:11 It will have a deeper flavor and that is where we will start to add other ingredients for sauteing.
01:16 So, here it is. The stock we added earlier has reduced.
01:23 If you will notice, the bottom of the pan is not yet oily.
01:30 But this is what we are after.
01:32 If you will see the brown color on the sides, that is what we are repeating and what we always say that it is fonds.
01:38 That is what will promote the deeper flavors.
01:43 So, to extract the fonds that we made, what we will do is we will deglaze it.
01:52 You can deglaze it with any liquid, stock, or water.
01:55 And since we will also use vinegar, we will use vinegar to deglaze.
02:01 And when we say Adobo, it should have acid.
02:05 We should have protein.
02:08 You can also use the sauce that is like a vegetable sauce, the Adobo sauce.
02:14 But one of the most critical component of this is our garlic.
02:20 And since they were introduced to us, instead of using garlic, we will use garlic vine only.
02:27 Some people don't use onions when making Adobo.
02:45 It's definitely your choice.
02:49 And our seasoning, fish sauce, bay leaves, and our garlic vine.
03:01 So at this point, the flavors of our Sinangkot Changkarme, onions, and garlic vine are combined.
03:13 And of course, our vinegar, fish sauce, and we will reduce this until it releases its own oil.
03:20 And then, we can serve it after that.
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