@juniorballoon’s post about adobo and the ensuing convo has me hankering Filipino food.
The best loempia (ok, second best to my ex’s Thai mom) I’ve had were at a Filipino gathering many moons ago, and I absolutely adored our two meals at Tabachoy, a very popular Filipino restaurant in Philly.
I was hoping we could gather some favorite recipe sources/recipes here. My first attempt at garlic rice and chicken adobo is hopefully just around the corner…
This was the recipe @Thimes shared, and since I’m already a YUUUUGE fan of WoL, I’ll likely try this one first.
The garlic rice sounds easy enuff.
More from “thekitchn,” a site I’m not too familiar with. Have any of you found it to be a reliable source for recipes?
I’ve made the Filipino short rib adobo from thekitchn and everyone enjoyed it
I bookmarked this recipe and might make it this weekend since it looks like we are not going to get a break from winter
We’ve been enjoying a heatwave in the low 50s, but Sunday it’s back to Jack Frost 
Good to know about thekitchn. Hey, maybe I’ll do a comparison cook between WoL & SE & thekitchn 
I love Halo Halo
……mm
Coke has become part of some Filipino adobo recipes.
This brisket recipe , while not from a Filipino source, has Filipino influences and calls for Coke. We liked it.
Here’s a Coke Pork Adobo
I love lumpia. I haven’t made them. I order them a lot.
Filipino Breakfasts look interesting
Some of the Filipino restaurants in Toronto, such as Tagpuan, have a hot table, which is a nice way to try a few dishes at once.
The Beef Kare Kare / beef stew with peanut butter was really delicious.
More recipes I have bookmarked but haven’t tried
Perfect! Thanks so much for sharing 
My first garlic rice. What on earth took me so long to make this? It’s about as easy as all get-out. I used this “recipe,” which isn’t much of one. Oil, garlic, rice, scallions, boom: done.
It was better than anything this simple should be, but I’m still glad I did a test run for an upcoming Filipino dinner for friends.
Bicol Express: pork with coconut and chiles
https://www.seriouseats.com/bicol-express-filipino-stew-5224276
The Adobo Project.
Butchering the pork shoulder and searing the chonkz in batches took 2.5 hours 
Our guests asked why I didn’t just braise the whole shoulder — any input, @BierMonk / @wabi ?
The braising liquid & onions & garlic.
Before putting it to rest in the garage overnight.
The amount of pork fat removed from the top 
The finished dish:
It was delicious, but it didn’t taste quite how I expected, or how I remembered it from the Filipino restaurant in Philly where I first had it. Neither the entire head of garlic, nor the cup of white vinegar was detectable — mostly just the soy/fish sauce, rendering the dish very salty even for me, so I added probably 1/2 cup of coconut milk, which was not part of the recipe I used:
It was still on the salty side, but with the added flavor of coconut 
I have never seen large Joints of Meat cooked Adobo Style.
I think that the browning/frying of Meat creates a lot of depth of flavor in the finished Dish. If you did a whole Shoulder you would lose quite a bit of that.
I marinate my Meat and then brown it a very hot Oven.
I am surprised to see how shredded your Meat is, in my experience the Meat pieces whether Chicken or Pork (I also do a combo sometimes!) stay intact.
Also I do not reduce the braising Liquid. I would imagine that is why it was so salty. The braising Liquid/ Sauce is usually a pretty thin consistency.
That was my response as well. More browned surface = MOAR flavah.
I braised it fairly long (roughly 3 hours) to make sure the pork chonkz would be tender. I also did not expect them to fall apart like that, and you are probably right that I over-reduced the sauce.
Lessons learned
Adobo comes together pretty quickly usually, but I see you were cooking for a crowd. I have made my adobo too salty with too much shoyu, and have learned to cut way back on any recipe I see printed. We make it so often at our house that no recipe is followed. It’s like making your favorite stew or pasta sauce that you no longer need a written recipe. I really like a “wet” adobo, and will add chicken stock if there isn’t enough liquid. The liquid will have the tartness of the vinegar, tempered a bit from the sugar you add. The extra liquid is to drape over your rice…Try chicken adobo next time!
