Comments on: Step by Step Guide to Marketman’s “Best Adobo”

By: lian

lian — Fri, 09 Nov 2012 12:53:05 +0000

thanks Mr. MM for this post.I had tasted it few years ago and my dorm mate called it Adobong Puti because no soy sauce had been added.Its great and no “umay” effect.

By: Kurogane

Kurogane — Wed, 22 Aug 2012 04:51:41 +0000

Hi MM;

will slow cookers work with this? something like this: https://www.lazada.com.ph/Imarflex-Digitable-Programmable-Slow-Cooker-ISC-500D-11895.html?

it’s inevitable for condo dwellers… :( unfortunately for us, charcoal or wood fire ovens is not possible to use.. :(

Kudos to the FOOD Magazine article, btw. can’t wait to go back to Cebu for zubuchon!

also, hopefully you could update us if there are any gatherings (is it an annual thing?) you setup for mm fans and bloggers. Thanks!

By: Jane Fields

Jane Fields — Wed, 09 May 2012 16:27:44 +0000

Where can I get garlic bulbs? I’ve never seen them. I always see garlic being sold in the markets.

By: angie

angie — Thu, 12 Apr 2012 09:59:52 +0000

Thanks again MM! I really appreciate it :-) More success on your business!

By: Marketman

Marketman — Thu, 12 Apr 2012 09:40:32 +0000

angie, yes, that vinegar would work, or even “Quezon’s Best” that they sell in some groceries like Landmark or Cash & Carry…

By: angie

angie — Thu, 12 Apr 2012 05:27:17 +0000

Hi again MM! Can I use “lola conching’s coco nectar vinegar” (featured in 2005) for this recipe? Does it have similar taste to the coconut vinegar that you use for your adobo recipe? Thanks!

By: angie

angie — Thu, 12 Apr 2012 05:05:07 +0000

Thanks a lot MM!

By: Marketman

Marketman — Thu, 12 Apr 2012 03:52:55 +0000

angie, the short answer is yes, you can use del monte. BUT, if you were going to all the trouble of doing this recipe as I write it, IT IS MUCH BETTER to use an all-natural coconut vinegar for the most ideal results…

By: angie

angie — Thu, 12 Apr 2012 02:56:05 +0000

Hi MM. Is it ok to use Del Monte Red Cane Vinegar for this recipe? thanks!

By: Jose

Jose — Mon, 12 Dec 2011 13:41:24 +0000

The best and easiest way to cook adobo! Ive been a “lurker” to this blog for sometime now and decided to do one of the recipes. Its just too bad I dont have a palayok like yours as I cooked mine in a regular pot and left it there for 3 hours. I also used alot of pork fat with the skin on instead of tampalen and pork shoulders instead of pork belly. Ive already ordered 3 kilos of tampalen some of which will be used in the next batch of “Marketman Adobo” and the rest for the lard experiment. I