Comments on: The BEST Pork Adobo a la Marketman

by: Elizabeth Cruz-Uy

Sun, 07 Sep 2008 19:54:04 +0000

I need approx. 12 pcs of palayok for our folk dance performance (to be put on our head while dancing). the circumference of the mouth or opening should be 6-8 inches. Do you know where palayoks are available here in the US?? Could we make a mail order from the Philippines? If so, what’s the name of the supplier???
Thanks for your help

by: A Scientist in the Kitchen | Smoked Pata Adobo

Tue, 12 Aug 2008 22:16:42 +0000

[…] My dad has a specialty dish of half-grilled pata (pork hock) cooked into paksiw. As I was not looking forward to a sweetish dish, I chose to cook the pata into adobo. In my dad’s version, he would grill the pata till the skin has charred and make this into paksiw. This time I smoked the pata first, using guava leaves on top of the coals. Since I read Market Man’s adobo cooked in a palayok (claypot), I got inspired to use a claypot I onced used during a food festival. It has been languishing in the office fo […]

by: Marketman

Tue, 05 Aug 2008 07:45:07 +0000

rosario, why am I “active in the industry?” and who is Bobby and Joey???

by: rosario 'chit' aberin-rapusas

Tue, 05 Aug 2008 04:09:28 +0000

i am listening to dzbb program of susan and arnel with Nancy saying of malunggay adobo.my friends here in sydney has requested me to make the best pork adobo ever.i come across this recipe…where in the world can i get a clay pot to be authentic ,in sydney? anyway,its nice to hear and read you are still very active in the industry! you’ve come a long way!hello to Bobby and your son Joey!

by: cherryblossoms

Mon, 07 Jul 2008 18:19:21 +0000

this is how my ate cooks her adobo,we call it adobo sa asin…it is reaaaaaaaaaaaaaaaaalllly yummmmmmmyyyy!!!!!