Making meals ahead of time can be a simple yet flavorful affair. Chef and Food Network host Jordan Andino is joining TODAY to celebrate his Filipino heritage with his version of the country's national ...

This dish is incredibly simple and quick to throw together, but it does take three hours, albeit completely hands-free, to cook in the oven. If you want to make this dish but don’t have that amount of ...

This recipe shows how pork humba is slowly simmered in soy sauce, vinegar, pineapple juice, and brown sugar until tender. The addition of salted black beans and banana blossoms gives the dish a deep, ...

This recipe is my take on the national dish of the Philippines. It's something I adore and have always loved eating and making. Simplistic and cheap, yet incredibly delicious, this dish gets better as ...

Chef Jordan Andino stops by the TODAY kitchen to share a classic dish of the Philippines: Chicken and pork adobo over garlic coconut rice! Filming nude scenes helped Sarah Shahi embrace her body.

Season the pork with pepper. In a separate bowl, combine the soy sauce, vinegar, honey with one cup of water. Heat olive oil in a large skillet. Add the pork, working in batches, and sear on all sides ...

Give your adobo a twist! Learn how to make Sprite Pork Adobo — pork simmered in soy sauce, vinegar, garlic, and lemon-lime soda until it’s fall-off-the-bone tender and rich with sweet-sour flavor.

An adobo marinade traditionally was used for preserving uncooked meat or fish. Pimenton is an excellent preservative. This recipe is an adaptation-the marinade is more of a rub for the meat, with only ...