• 6 months ago
Luto ta og adobo
Transcript
00:00 I was bored when I was researching how to make an adobo dish.
00:04 I was the first one to study how to make the original ingredients.
00:09 So, what are we going to cook now?
00:10 It's raining.
00:14 Now, we're going to cook adobo.
00:16 But, it's not just any adobo.
00:18 Adobo that doesn't have a lot of fat.
00:20 Like the mothers or grandmothers who have a lot of fat.
00:23 I'm sorry, mothers.
00:25 I'm sorry for the comments.
00:28 Because it's raining, I'm going to change the pork.
00:31 I'm going to wash it first.
00:33 If I wash it, it will be dirty.
00:35 But, it's clean and it's cooked well.
00:37 I'm going to cook a lot of pork.
00:39 Because I'm hungry.
00:40 I'm going to ask the neighbors to cook for me.
00:43 If I cook, I'll cook and you'll eat.
00:45 I'm just being conscientious in making this video.
00:47 But, now.
00:48 Cutting the pork is a bit difficult.
00:51 Because it's a bit hard.
00:52 It's not the same as cutting it and eating it.
00:55 Because it's raining.
00:56 I don't want to say it.
00:57 But, honestly.
00:58 In the other pork I cook,
00:59 I noticed that it's cut thinner.
01:03 So that when you fry it, it's not cut.
01:07 But, it's not easy to use.
01:09 If you cook adobo, it's hard to use.
01:13 But, this adobo is pre-colonial.
01:15 They use a lot of it.
01:17 One of the most important ingredients in pre-colonial adobo is the lard.
01:22 The lard is the fat in the pork that renders.
01:24 So that it's soft and well.
01:26 It's natural to use these ingredients.
01:27 Because, oil, lard, and fat in the pork.
01:30 So that it's not cloudy.
01:31 It's not dry.