How A Filipino Chef Makes Chicken & Pork Belly Adobo | Passport Kitchen | Epicurious

“When you’re eating adobo, it reminds me of grandmother’s cooking. It brings comfort and soul to the table.” Today on Passport Kitchen, Filipino Chef Anton Dayrit returns to Epicurious to make his pork belly and chicken adobo recipe—a prime example of how every Filipino family puts their own spin on this “unofficial national dish.” Director: Mel Ibarra Director of Photography: Kevin Dynia Editor: Jared Hutchinson, Boris Khaykin Director of Culinary Production: Kelly Janke Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Casting Producer: Vanessa Brown Camera Operator: Erron Francis Audio Engineer: Bret Van Deusen Production Assistant: Nicole Gaitan Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Courtney Karwal — 0:00 Pork and Chicken Adobo 0:19 Part 1 - Preparing The Ingredients 1:02 Part 2 - Cooking The Adobo 3:51 Part 3 - How To Eat Adobo Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. Still haven’t subscribed to Epicurious on YouTube? ►► ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.