00:00We are nearing our 4th anniversary and I realized that I haven't made pork adobo in a long time.
00:12So I think this is the perfect time to show you my version of pork adobo at home.
00:18So I have here our pan with oil.
00:24And then...
00:26We'll just sear it.
00:30We'll just saute the meat and garlic at the same time.
00:35Since our pork adobo is quite big, I won't mince the garlic.
00:48Our onions.
00:50And then we'll deglaze it with vinegar.
01:04We'll also add bay leaves.
01:08And of course, pepper.
01:11And of course, pepper.
01:16So we'll just let the meat absorb the seasonings and then we'll put it back.
01:22While we were boiling the adobo, I noticed that I put too much soy sauce.
01:29But the staff and crew confirmed that there's a bit of saltiness in the seasoning,
01:33so the adobo we're making will surely be salty.
01:36So let's do it.
01:39What's the best solution if your favorite adobo is too salty?
01:48So our adobo, which is a typical dish that anyone can cook,
01:53there's a lot of tendency that it will be salty.
01:55Aside from the fact that our seasoning is too salty, like the soy sauce,
01:59the tendency of why our favorite adobo dish has a problem is because it reduces the saltiness.
02:05So it means that it absorbs the soy sauce well.
02:09Actually, even if you don't add too much soy sauce or saltiness,
02:15the problem is that it's reduced or absorbed too much.
02:19So what we'll do is that we'll dilute our adobo with some stock or water.
02:26Just make sure that the seasoning is not too salty.
02:32Better if it's just plain.
02:33So what you'll be concerned about is,
02:35Chef, what if the taste is wasted?
02:37What you do is you save the excess.
02:41Because what we're doing here is we're diluting it
02:44so that the saltiness or sourness of our meat will come out.
02:50So we'll just bring this to a quick boil for about 3 to 5 minutes.
02:54There.
02:59As you can see, the color of the pork has suddenly turned pale.
03:03That's a good indication that we'll be able to save our meat.
03:08And then, to repair the salt level,
03:11we will remove the excess adobo stock that we made.
03:16So there's a tendency, this is the other side again,
03:19in these scenarios, that it will be salty again.
03:23So at least, if your meat is salty this time,
03:26then it's better to troubleshoot or adjust it
03:29compared to the excess.
03:31That's our rule in the kitchen.
03:33If it's not enough, don't make it too much.
03:36Regarding the sourness,
03:39after we remove the stock,
03:41this is the part that you can also apply.
03:44Another hack that we saw online,
03:47which is adding potatoes or any other starchy vegetables,
03:52like sweet potatoes, you can add that.
03:57And in case your dish is too sour,
04:01what you can also do
04:05is to balance that by adding sweetness to the dish.
04:13We'll just reduce this again while we cook our potatoes.
04:17After that, it's time to serve.
04:22After that, it's time to cook!
04:52Thank you for watching!
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