How to Make Garlic Vine Pork Adobo | Farm To Table - video Dailymotion

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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.

Transcript

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.

03:24 [Music]

03:27 [Music]

03:29 [Music]

03:56 [BLANK_AUDIO]

How to Make Garlic Vine Pork Adobo | Farm To Table

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