Aired (January 12, 2025): Anong gagawin mo kung ang paborito mong Adobo ay masobrahan sa ALAT? Dito sa panibagong segment ng Farm to Table na ‘KusinHero,’ tuturuan tayo ni Chef JR Royol ng solusyon sa common kitchen problems.
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For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM
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LifestyleTranscript
00:00We are nearing our 4th anniversary and I realized that I haven't made pork adobo in a long time.
00:12So I think this is the perfect time to show you my version of pork adobo at home.
00:18So I have here our pan with oil.
00:24And then...
00:26We'll just sear it.
00:30We'll just saute the meat and garlic at the same time.
00:35Since our pork adobo is quite big, I won't mince the garlic.
00:48Our onions.
00:50And then we'll deglaze it with vinegar.
01:04We'll also add bay leaves.
01:08And of course, pepper.
01:11And of course, pepper.
01:16So we'll just let the meat absorb the seasonings and then we'll put it back.
01:22While we were boiling the adobo, I noticed that I put too much soy sauce.
01:29But the staff and crew confirmed that there's a bit of saltiness in the seasoning,
01:33so the adobo we're making will surely be salty.
01:36So let's do it.
01:39What's the best solution if your favorite adobo is too salty?
01:48So our adobo, which is a typical dish that anyone can cook,
01:53there's a lot of tendency that it will be salty.
01:55Aside from the fact that our seasoning is too salty, like the soy sauce,
01:59the tendency of why our favorite adobo dish has a problem is because it reduces the saltiness.
02:05So it means that it absorbs the soy sauce well.
02:09Actually, even if you don't add too much soy sauce or saltiness,
02:15the problem is that it's reduced or absorbed too much.
02:19So what we'll do is that we'll dilute our adobo with some stock or water.
02:26Just make sure that the seasoning is not too salty.
02:32Better if it's just plain.
02:33So what you'll be concerned about is,
02:35Chef, what if the taste is wasted?
02:37What you do is you save the excess.
02:41Because what we're doing here is we're diluting it
02:44so that the saltiness or sourness of our meat will come out.
02:50So we'll just bring this to a quick boil for about 3 to 5 minutes.
02:54There.
02:59As you can see, the color of the pork has suddenly turned pale.
03:03That's a good indication that we'll be able to save our meat.
03:08And then, to repair the salt level,
03:11we will remove the excess adobo stock that we made.
03:16So there's a tendency, this is the other side again,
03:19in these scenarios, that it will be salty again.
03:23So at least, if your meat is salty this time,
03:26then it's better to troubleshoot or adjust it
03:29compared to the excess.
03:31That's our rule in the kitchen.
03:33If it's not enough, don't make it too much.
03:36Regarding the sourness,
03:39after we remove the stock,
03:41this is the part that you can also apply.
03:44Another hack that we saw online,
03:47which is adding potatoes or any other starchy vegetables,
03:52like sweet potatoes, you can add that.
03:57And in case your dish is too sour,
04:01what you can also do
04:05is to balance that by adding sweetness to the dish.
04:13We'll just reduce this again while we cook our potatoes.
04:17After that, it's time to serve.
04:22After that, it's time to cook!
04:52Thank you for watching!