Kitchen Kuwentuhan: Adobong Pork Giniling Recipe ni Chef Jose Sarasola | Unang Hirit - video Dailymotion

GMA Public Affairs

Ngayong Undas, hanap mo ba ay budgetarian at baon-friendly recipe? Tamang-tama dahil ituturo ni Chef Jose Sarasola kung paano i-level up ang paboritong adobo sa bagong twist na Adobong Pork Giniling! Panoorin ang video.  Hosted by the country’s top anchors and hosts, 'Unang Hirit' is a weekday morning show that provides its viewers with a daily dose of news and practical feature stories. Watch it from Monday to Friday, 5:30 AM on GMA Network! Subscribe to youtube.com/gmapublicaffairs for our full episodes.

Transcript

00:00Good morning mga kapusa! Good morning!

00:02Ngayong besperas ng undas, for sure,

00:05nag-ahanda na ang marami sa atin sa pagbisita sa mga sementeryo bukas.

00:09Yung iba naman nag-iisip na din siguro,

00:11ano kaya yung masarap na ibaon, yung nakakabusog, abot-kaya,

00:15at syempre, yung hindi madaling mapanis,

00:18lalo na kung maghapon tayo sa sementeryo.

00:21Kaya naman this morning, may suggestion kami sa inyo.

00:24Ang mga kasama natin isang celebrity chef.

00:26Welcome sa unang hirit, our UH Cucina,

00:30Chef Jose Sarasola!

00:33Good morning, Chef!

00:35Hello!

00:36Nice to see you in the studio after so long.

00:39I know, right?

00:41So, Chef, may pambaon ka raw na gustong iano sa amin,

00:44ituro sa amin today.

00:45Anong pambaon to?

00:47Yes, usually kasi we want yung mga baon na hindi mabilis mapanis.

00:50Yung katil medyo mahabang yung lifespan niya.

00:52Siyempre, ang first thought palagi is yung adobo.

00:55Pero today, para nang medyo maiba tayo,

00:58let's do it with a twist.

00:59We'll be using pork ginilin.

01:02So, adobong pork ginilin ang gagawin natin.

01:05Mas maganda nga yun kasi,

01:05ibig sabihin, masabili siya maluluto, di ba?

01:07Yes, sabihin siya maluto.

01:08And I know though,

01:09na nakasuot ka na ng iyong napakagandang chef's shirt,

01:13pero kailangan pa rin natin mag, apron.

01:15Apron, thank you.

01:17Wow, this is so fun.

01:19Nice, no?

01:19Fun.

01:20Okay.

01:20Before, zoom lang ako before.

01:23I know.

01:23So, now I'm here in the studio.

01:25So, super nakakatawa talaga.

01:26It's nice to see you here, finally.

01:28Okay, let's start.

01:30Ganito na nga.

01:31Ay, finally maili ko siya.

01:32Yes.

01:32Ang, ano,

01:33ng konting mantika.

01:36Di ba, chef,

01:36pagka ang isa sa mga hindi mo dapat ginadala sa sementery,

01:39yung mga,

01:40yung mga tomato base,

01:42Tama ba?

01:43Yes, correct, correct.

01:44Bakit?

01:45Eh, well, problema rin sa mga ganyan,

01:46madali rin siyang masira.

01:49Especially since di naman naka-aircoat type

01:50o na sementery na,

01:51di ba, maili.

01:52So, you really want food na pagbinaan mo talaga,

01:54alam mo na hindi siyang mapapanis.

01:56With our heat here,

01:56medyo,

01:57di talaga pwede yung mga gano'n.

01:58So, mga soy base,

02:00gano'n okay siya?

02:00Soy base, pwede, yes.

02:02Ah, yung mga prito, ganyan.

02:03Correct.

02:04Kaya ilapos na mga fried chicken.

02:05Fried chicken!

02:06Ay, saya-saya.

02:07Okay.

02:08So, yan,

02:08we're just sweating our onions.

02:09Uh-oh.

02:10Um, waiting for the heat up.

02:12And since we're on TV,

02:14yun na naman,

02:14kailangan iksiyan natin ang process.

02:16After that, what do we do?

02:17Yes, yung garlic as well.

02:19Mm-hmm.

02:19So, basic mga adobo na mga ingredients natin.

02:23Mm-hmm.

02:24Ayan, you can see,

02:25really sweating already.

02:26Aha.

02:27And then, meron tayong,

02:28syempre, yung pork na giniling dito.

02:30Medyo pre-cooked na ito.

02:31Pre-cooked na ito.

02:32Yes, pre-cooked na rin siya.

02:34Add na rin natin.

02:36Ayan.

02:36Ako, maraming kakain niya ngayon.

02:38Yes.

02:38Buti na lang, maraming giniling na binilis niya, aruman na.

02:40Yes.

02:40And pwede rin minsan,

02:41pwede rin tayong mag-chicken

02:43kung medyo good option din yung chicken na giniling.

02:47Ayaw, oh, that's cheaper, di ba?

02:48Yes.

02:49And healthier also.

02:50That's true.

02:51Pero syempre, yung pork talaga is our,

02:52yunong mga Filipinos.

02:53Go-to.

02:53Yan yung go-to talaga natin.

02:55Akini nga natin sa pork talaga.

02:56Yes.

02:56Mga Pinoy, no?

02:57For some reason.

02:58It's, it hits the spot talaga para sa atin.

03:00That is true.

03:01Kahit anong klase,

03:02tsaka kahit anong parte ng pork,

03:03kata ka nakakain natin eh.

03:05Of course,

03:05very important

03:06to season it with our salt.

03:08Always season your meats.

03:10Alam ko, mamaya,

03:11meron tayong mga soy sauce,

03:12oyster sauce,

03:12pero very important yung salt and pepper.

03:14Any dish you make.

03:16Ayan, pepper na siya.

03:17Salt ba?

03:18It matters na rock salt siya

03:20or pwedeng iodized?

03:21Rock actually,

03:22for me,

03:23brings more flavor to the dish.

03:25I think for me,

03:25it's more important.

03:26But end of the day,

03:27salt is salt.

03:28Salt is salt.

03:28Pero kung meron kayong rock salt sa bahay,

03:31why not?

03:32So pag yunod to,

03:32usually nga talaga rock salt.

03:33Yes.

03:33Kinaigamit ka lang yung iodized

03:34pagka, you know,

03:35the others.

03:36Yes, the others.

03:36Last seasoning on top.

03:38Yes.

03:38And of course,

03:39meron din tayong dahon ng laurel.

03:41So, mga ano pa rin,

03:41kahit may twist siya,

03:42we use giniling,

03:43meron pa rin tayong mga

03:44adobo elements pa rin.

03:46Hindi mo mga wala.

03:46Definitely.

03:47At wala akong talalang Pilipino

03:49na hindi maruno

03:50ah, hindi mahilig sa adobo.

03:51Honestly.

03:52Everyone loves adobo.

03:52Langat tayo,

03:53mga adobo talaga.

03:54Yes.

03:55Ang sarap kasi,

03:56di ba?

03:56Tapos tagay mo lang sa kanin.

03:58Pwede mo nga siya

03:58ipalaman sa tinapay eh.

04:00Lahat.

04:00All around talaga siya.

04:01Of course,

04:02now we'll be adding

04:02our other elements,

04:04which will be our soy sauce.

04:06Toyo.

04:06Yan, toyo.

04:08Does it matter nga pala?

04:09Kasi marami nga yung mga toyo

04:10ibang-ibang ano ah.

04:11May less salt,

04:13merong,

04:13pero feeling ko

04:14sa mga recipes

04:15like adobo,

04:16yung mga classic talaga.

04:17Kailangan talaga yung

04:18nakasanayin ka na

04:19ng mga

04:20ingredients.

04:22Na huwag mo na yung

04:22classic pa rin tayo.

04:25Kasi meron ng

04:26yung mga less salt,

04:27meron din yung

04:28dark soy sauce.

04:30Which is a bit,

04:30you know,

04:31more stronger flavors

04:32as well yung dark soy sauce natin.

04:34Ah, so kung dark soy sauce,

04:34pwede yung konti lang

04:35nilagayin mo?

04:36It's a bit sweeter

04:36compared sa regular soy sauce.

04:38Yes.

04:38Ah, kasi kung ano'ng

04:40pinag-experiment ka sa iyo

04:41sa bahay,

04:41magluto.

04:42Kaya kung ano-ano

04:42pinagbibili ko

04:43ingredients,

04:44pag inahalo ko,

04:44parang ibang lasa na ito.

04:45Well, the good thing

04:46about home cooking,

04:47you can experiment,

04:47eh.

04:47Maganda.

04:49At meron kakain pa rin

04:50sa bahay.

04:51Yes.

04:51Di ba?

04:52Okay, and then?

04:53A bit of water.

04:54Yeah.

04:54Our water is here.

04:55Meron na tayong oyster sauce

04:56nilagay,

04:57yung patamis konti.

04:58So meron tayong

04:59konting tubig din.

05:00Ah ha.

05:01And of course,

05:01lastly,

05:02of course,

05:03yung talaga

05:03and we'll bring

05:04our dopo together

05:04is our vinegar.

05:06Oh, yeah.

05:07Puti lang,

05:08okay na, di ba?

05:08Yes.

05:08Di na ba kailangan

05:09ng mga

05:09type of polluting

05:11whatever, whatever.

05:12No. Vinegar,

05:13the good old-school vinegar.

05:15So siguro,

05:15let's combine this

05:16and all the aromatics

05:17will come out then

05:18this will be ready

05:19in a bit.

05:19Siguro,

05:20a few more minutes

05:20lang to.

05:21At habang nire-ready

05:22natin yan,

05:22so last na natin

05:23ilalagay

05:24yung patatas.

05:25Which we pre-cooked

05:26earlier.

05:27Yes.

05:27Ito yung kuunting

05:28ano din,

05:28yung twist din natin

05:29na medyo something

05:30to bring out,

05:30you know,

05:31nice color,

05:32may contrast.

05:32When you say pre-cooked,

05:33it's just, ano, no?

05:34Fried lang siya?

05:35Fried lang siya.

05:36Or pwede mo rin siyang

05:36i-boil.

05:37Depends ng preference talaga.

05:38Pero maganda pag-fried

05:39para may konting

05:40crispiness din siya.

05:41Ah, I like this.

05:42Crispy fries.

05:43Crispy fries.

05:44Parang ganun.

05:45Yeah, Belgian fries.

05:46Yahoo!

05:47At mukhang luto na.

05:48O, nililuto pa niya

05:49pero may luto na siya

05:50kanina.

05:50Of course.

05:50Maroon tayong ready na.

05:52Always ready tayo rito, eh.

05:54Yes.

05:54Okay.

05:55So perfect siya talaga

05:55pang baon talaga.

05:56Oo nga.

05:57Kaya mag-babao, no?

05:58Buti may nililigay ka

05:59pang eggs na taas talaga.

06:00Why not?

06:01Ayan, maraming salamat,

06:02Chef Jose.

06:03And welcome again

06:04to the studio.

06:06I know, right?

06:08Naku, dapat lahat

06:09kami iluto para sa

06:10lalang.

06:11O, mga kapusay,

06:12dagdag nyo na ito

06:13sa mga ibabao nyo

06:14sa pagbisita yung

06:14Cementerio,

06:15kayong undas.

06:17Napakadaling lutuin

06:17at very classic.

06:18Everybody will love it.

06:19Thank you, Chef.

06:20Thank you for having me.

06:21Magabalik,

06:21agadang unang hirit.

06:24Ikaw,

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06:38Salamat ka, puso.

Kitchen Kuwentuhan: Adobong Pork Giniling Recipe ni Chef Jose Sarasola | Unang Hirit

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