Comments on: Zubuchon’s Three-Hour Slow Cooked Adobo — Charcoal or Gas?!?

By: Marketman

Marketman — Sat, 12 Mar 2016 07:38:44 +0000

joe jj, we actually used to sell frozen adobo in 500g portions or so, but I think they stopped that a while back due to low demand at the airport… I think they still carry adobo flakes, however, that seem to do well — essentially our slow-cooked adobo that’s shredded by hand and a bit of lard and other ingredients added in…

By: joe jj

joe jj — Thu, 10 Mar 2016 12:15:27 +0000

Yes, the way the menu is presented. I don’t know if your cooks will like the idea, but what about selling frozen adobo by the kilo, just like lechon? I for one would like to take home a kilo or two.

By: Marketman

Marketman — Thu, 10 Mar 2016 09:18:33 +0000

Hi Joejj, thanks for dropping by. Our menu is all our own, but perhaps you picked up that the way we display our menu items at the airport is inspired by Cafe de Coral in HK where they add and subtract based on stocks or time of day… you are sharp, it absolutely was inspired by that… :) jestonijohn, thanks for that suggestion, though I would think it’s the smoke from the charcoal flames that flavors the meat more than just the pottery…

By: joe jj

joe jj — Thu, 10 Mar 2016 01:56:55 +0000

Happy to have tried this out at the airport. Congrats, this adobo is simply the BEST! One reason why I like going to Cebu is eating Zubuchon food. My $10 will net me 2 meals and a drink. MM, is your menu inspired by the HK foodchain? I like it, there’s always something new. There’s even ice candy, a thowback of days gone by.

By: jestonijohn

jestonijohn — Mon, 07 Mar 2016 13:25:24 +0000

what if you just put a seasoned palayok or two in the bottom of your industrial cooker/ pressure cooker to impart its flavor…… It’s worth a shot

By: Ej

Ej — Sat, 05 Mar 2016 23:51:18 +0000

The way you have brought your passion for good food into the Zubuchon kitchens is so admirable. Keep your standard up.

By: Khew

Khew — Fri, 04 Mar 2016 14:33:23 +0000

Could someone make large, rectangular claypots for you? Perhaps each holding the equivalent contents of 3 – 4 normal palayoks.

By: j.

j. — Thu, 03 Mar 2016 19:28:36 +0000

maybe if it were prepped and half cooked in the stove or oven and finished over coals? That might make it easier to serve and will have some smokiness infused into the adobo?

By: Nina

Nina — Thu, 03 Mar 2016 14:52:41 +0000

Hmm… so I know what we are going to have for dinner tonight. Thanks MM for actively posting again, you might not have any idea on how your posting is making my/our day for us here based abroad. I so long forward to it while having my coffee first thing in the morning; the snippet of what’s going on in our country, food and life in general is a joy to the soul.

By: Footloose

Footloose — Thu, 03 Mar 2016 12:19:56 +0000

I was brought up on fried crisp adobo but find the process messy on the kitchen backsplash and painful on my person. Since I have lost the agility to dodge wild fat spatters some time ago, now I simply lay the pork pieces on a cookie sheet and bake them to a crisp.

Cooking in non-reactive vessel makes sense with adobo and paksew where the principal liquid ingredient is vinegar. Palayok might offer the requisite romantic appeal but citified and Filipino folks abroad with gas or electric stoves can always use cheap enamel ware and never tell the difference. Does not have to be pyroceram, Le Creuset or Staub since there are lots of inexpensive enamelled cast iron pots coming out of China nowadays. But for the hard to please cookware queen who wants his or her name on it, there is this: https://shop.vermicular.com/en/