Tuesday, December 7, 2021
HomeFood & RecipesYou Might Wanna Try Cooking 'Adobo sa Palayok' For a Change

You Might Wanna Try Cooking ‘Adobo sa Palayok’ For a Change

It will make the usual adobo more flavorful!

Chef and founder of Zubuchon lechon, Joel Binamira or “Marketman,” shared his recently discovered renewed version of adoboadobo sa palayok.

Since there were no metal pots back then, Filipinos used to cook adobo in a huge and brown palayok or clay pot. The traditional method of cooking adobo inspired Marketman to try it on his own! He also shared via Instagram the difference between cooking adobo in a clay pot and a metal pot. Adobo sa palayok adds a “smoky” flavor to the dish as the pot wicks the meat’s moisture, resulting in a tender texture.

Interested in cooking your own adobo sa palayok? Read below for the recipe! (Read: Adobo Challenge: Fun Twists to an All-Time Filipino Favorite)

Adobo sa Palayok

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

A post shared by Marketman (@therealmarketman)

Marketman’s recipe may take more than three hours to prepare, but it is easy to follow. You would love to try this at home to serve something new to your family for lunch or dinner!

Ingredients:

  • 3 kilos of boneless pork belly (cut into 1.25-inch squares, skin on)
  • 1 or more cups of lard
  • ¼ to ⅓ cup natural sea salt (not iodized) 
  • ½ cup of organic coconut vinegar
  • ¾ cup of water
  • Two heads of garlic (maybe 20 cloves or more)
  • 1 tbsp. of black peppercorns
  • 8 to 10 dried bay leaves or laurel
  • Claypot or cast iron pot 

Recipe:

1. Smear the lard inside the pot to put a layer of fat between the pot and the meat to melt slowly and not let the moisture seep out early during the cooking process. The amount of lard could be adjusted based on the fattiness of the pork you’re using. 

2. Put one-third of the meat on the pot, then sprinkle it with at least ⅓ of garlic and salt, bay leaf, and peppercorn. Make another layer of the same ingredients and repeat until you use the three kilos of meat.

3. Pour ½ cup of coconut vinegar and water, then cook it on high heat either on a stove or wood fire for three and a half hours. Do not cover for the first 15 to 20 minutes. 

4. Turn the heat down from high to medium and let it cook until the meat turns brown. Always check the meat every hour to make sure it doesn’t stick to the bottom of the pot. Stir it a little. Once it is already brown, you may serve it!

The chef advises using meat with more fat since it will take hours to cook. He reminds his followers not to rush the cooking process and let the adobo bring out its flavor.

Ultimate Palayok Adobo package

adobo-sa-palayok
Photos from Marketman Instagram and Pexels

Marketman prepared an adobo cooking kit for those interested in cooking adobo sa palayok. He was surprised that more than 300 kits were sold in just a few days! The Ultimate Palayok Adobo package includes:

  • 1 pre-seasoned palayok
  • 1 palayok woven base
  • 3 kilos of prepped fatty pork belly cubes
  • 1 tub of Zubu lard
  • 1 tub of Natural Sea Salt (free)
  • 1 bottle of Organic Coconut Vinegar
  • 1 portion of garlic, bay leaves, and peppercorns
  • 1 written adobo recipe 

You may choose between package A (PHP 2,700) or B (PHP 4,700). Both packages include all the ingredients, the only difference is that Package B has an additional two kilos of frozen lechon for those who prefer to make paksiw na lechon sa palayok. (Read: Why Is Adobo So Popular in Other Countries?)

For more information about Marketman’s adobo sa palayok, visit his Instagram account.

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