Comments on: The BEST Pork Adobo a la Marketman

By: mei kwei

mei kwei — Wed, 10 Mar 2010 21:09:42 +0000

thanks MM, i had the chance of eating adobo at sta elena golf club few years ago but I think the chef there resigned or left for some greener pastures. his adobo was so good also.it was fried which i like and until now five years later- i can still savor that adobo. also i had tried the adobo of chef jane paredes who used to own cafe cornucoppia in glorietta- i loved her recipe but unfortunately was not able to get it after attending some of her classes. anyway, i will try your recipe and i know it will be as good and awesome as theirs. how i wish you have your own restaurant or cooking school bec unlike new chefs now- you are more into the authentic / traditional way of cooking. keep up the good work.

By: zarina

zarina — Thu, 16 Oct 2008 16:50:10 +0000

hmmm..yummy adobo! since my mom loves adobo she even cooks it almost everyday of her sweet life, i’ll wager for this one. lemme go home after work and try this one and see if she drools over your adobo recipe.

thank you for posting such recipes that makes my life oh so easier to live everyday. =)

By: Elizabeth Cruz-Uy

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: Marketman

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

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

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!!!!!

By: Marketman

Marketman — Thu, 19 Jun 2008 14:08:23 +0000

Lisa, if you cooked the recipe as described, rather than imagining its taste as I presume you have from your comment, you would know it is not at all sour at all, and unlike a paksiw. Soy sauce was introduced by the Chinese, and while they have been around the islands for centuries, soy sauce as a widespread ingredient and retail item probably only occurred in the last 60-80 years. As such, the “distinct” taste of an adobo pre-dates soy sauce or toyo by some several hundred years…

By: Lisa

Lisa — Mon, 09 Jun 2008 07:04:52 +0000

Thanks for the recipe, but this dish tastes more like paksiw na lechon, without the sugar and liver sauce, than adobo. I think the soy sauce is what makes the Filipino adobo distinct from other the other vinegar-based recipes.

By: Maricar

Maricar — Thu, 29 May 2008 20:16:06 +0000

This looks awesome! I will definitely have to try it, as my son is allergic to soy. I don’t have a palayok, nor am I inclined to make a wood fire. So I wonder if this will work in a slow cooker (crock pot).

By: lilay

lilay — Sun, 18 May 2008 19:41:11 +0000

my nanay cooks adobo like this, she also puts it in a jar and consume it the next day. Its really nice with boiled rice, the fat(sebo) melts on it…yum yum