what's up guys Ratatat here and this is the video you guys have been waiting for this is my pork adobo tutorial but i am using wild boar caught in the mountains of oahu by my good friend Kaimana Mahalo Kaimana for the the fresh wild boar and you're on you take the wild boar right here Wow boar right see that then cut this into a smaller piece so it's more manageable you can definitely tell this is wild-boar because there's a lot more fat on the meat so if you like the fat do it but with gaben game meats you might want to trim them off because they can be a little gamy and plus I'm not good for your cholesterol anyways so y'all this this in you you don't want to eat this this you want throw away so what you want to do let's move this over it's just basically cut it into bite-sized pieces maybe about about an inch thick the more even you cut your meat the better the results because it'll cook evenly and cook at the same time and you don't have to worry about some of the meat being tougher than others look at this beautiful meat look at that marbling on there beautiful now what I'm assuming is this darker meat right here is gonna have more iron in it so it might taste a little bit different than the rest of the meat but for the most part if you're looking to get rid of that yummy flavor soak your meat and milk that'll get rid of any gamy flavor and then also wash your eggs so I just washed the meat and I cut it up it's here in the pot I'm gonna put it on maybe number five so kind of medium-high add a little oil to this not much because there's already tons of fat in this what we're gonna do is we're gonna cook this until it turns halfway Brown then we're gonna add the vinegar once you add the vinegar you're gonna cook it on high maybe for about 10 minutes or so not high but medium high and then um you just let it cook for about 10 minutes don't stir it don't do anything that's what I was taught I don't know why just do it okay now that we have our meat slightly browned what I'm gonna do is add the vinegar so in here I have about maybe about a cup just add that in turn up the heat and let it sit for 10 minutes don't stir it don't do anything just let it sit for 10 minutes trust me on this okay guys so it's been about 10 minutes and as you can see the meat is completely Brown so what we're gonna do next is add our seasoning so I don't know about you but I like tons of garlic in mine so does the last of the garlic that I have in this container on that add at all usually I add whole cloves but this is just way easier so it may seem like a lot of garlic but trust me it's really not and being that it's wild boar I pretty much cooked off all the wild game enos already but to cover it up even more just ensure that you're gonna get a really good flavor put more seasoning that's what you do waste not want not so let's get all this garlic out of here okay that's what we do all right and then you're gonna mix this up some people put onions in theirs I've never seen my mom put onions in hers so I will not be putting any onions in mind once you've let it cook with the vinegar for about 10 minutes you lower the heat okay this is what you're gonna start letting your meat braise and it's equal parts of vinegar and show you in here I have shown you so the same amount that I put in here earlier of vinegar I'm putting the same amount of show you in here you could use any of your favorites Aloha show you Kikkoman here I have Kikkoman because it has a saltier bite and that's what I've always seen my mom used so that's what I'm gonna use and we'll be back okay guys so this is how it's looking right now you want to turn down your Heat maybe to about a to two and a half maybe three as you can see it's bubbling a little bit but you don't want it to bubble too much because you don't want your meat to come tough this is where you start clicking it low and slow and that's where the the fibers in the meat start opening up and relaxing and releasing and that's where you get really tender soft meat so what you do is turn it just real slow and this is where your flavors are actually going to start coming together okay so another thing my mom does is she uses a whole peppercorn I don't have any so I'm using pure ground black pepper seems like a lot but this is a big pot of meat so you definitely want there to be a little bit of bite okay you put that in there and you could always add more but you can't take it out so just just be a little sparingly with it I've cooked pork adobo for a minute now I've been cooking it since I was like 15 and I am almost 40 so I pretty much can eyeball it that was about mmm a teaspoon - well not a teaspoon uh a tablespoons worth of black pepper you can always add salt but remember there's salt already in the show you so I would wait till the very end at this point this is where you add the bay leaves okay bay leaves is key if you don't have any you don't have to have but bay leaves is what makes it so I want to say put in about I don't know three or four leaves it kind of has a menthol e herbal floral flavor there you go that's it that's a little bit more than three but the leaves are a little small so we're gonna put that many in once you're done cooking make sure to take it out because you don't want anyone um biting into idiot or eating the bay leaves it is edible but it's just not very pleasant eating a dry leaf so just mix that in there and then for your sauce to coat your meat what I put is brown sugar so here I have Asia trans Hawaiian terminado turbinado sugar from Maui so this I usually put about three teaspoons and then you wait this is gonna cut some of those activity that you put in earlier with the vinegar the vinegar by this point should have cooked off already but if it has it just add sugar it'll make it all better this is also gonna thicken your sauce and it's gonna make your sauce coat your meat see the meat is starting to get really tender now that I have it on low now you wait another I don't know half an hour to 45 minutes where I told the meat is all tender we'll be back okay so it's been about an hour to maybe an hour and a half I went a little longer than 45 minutes in an hour but what I want you to do is right turn this around take a look at this guy's take a look at that doesn't that look amazing look at that guy's look at that wild boar pork adobo but just can't go by looks right I gotta taste it right so let me grab a spoon here okay so what I'm gonna do is I'm gonna cool it down because it's a little warm take a look super tender smells super garlicky there's no like tinny or gamy scent to it smells like pork adobo it just looks really amazing hmm whoa much sauce here we go guys mmm Wow raaah that meat is so like fork-tender if you have had wild boar before it's just like um regular pork meat but way cleaner way leaner suffer the outer part but you cut that all off super clean you can taste the grasses the the the the wild boar is eating like it's just so good and so clean super flavorful the meat guys got to try it and check out the rest of my videos you know if you guys want to see the rest of my muck bunk check out the links below or if you guys want to see another tutorial you guys let me know and I'll go ahead and try it for you guys and with that said so go back in the past is the first step forward remember your roots remember where you came from until then we are Paul and Paul guys