Pork Belly Adobo Two Ways by Chef Joseph Guinto

One Bite pork Belly and Quail Egg Silog
Fried Purple Beans, Pickled Macerated Toy Box Cherries, Adobo Demi, Jufran Cream

Meet Chef Joe:  I'm really simple.I love food. I love cooking and sharing food with friends and family.  It's one of the best things to get people together, in good times and bad.  Food just makes everyone happy. That's why I decided to become a chef.

Hometown and Currently: Fremont, CA

What inspires you to make adobo or Filipino food?
Growing up, watching my Mom and grandma cook. They inspire me and continue to inspire my cooking.

What makes your adobo special?
It's all about cooking what I love. Balancing flavors and keeping it simple. Every bite is balanced and you can taste everything.

If you can share your adobo or any Filipino food with dead or alive, who would it be?
It would be this dish and it would be with my grandma, over coffee and her favorite brown cigarettes she would smoke both ways.




Special memory about adobo or Filipino food:
My first memory of eating adobo was growing up in San Francisco. Coming home from school, my brothers and I expected macaroni and cheese, roasted chicken and mashed potatoes - typical American lunch.  Instead we grew up eating Grandma's adobo. At first we didn't like it, but we grew to love it. Eating all different variations of it - pork, beef, chicken, even seafood. It's amazing what you can adobo. Sky's the limit. After having all types of adobo, I knew I would grow to love it. And I did. Till this day, I will forever miss my grandmas special touch to her adobo. RIP Grandma Conching.

Pork Belly Adobo with Pickled Green Strawberries Atchara-Style,
Adobong Shallots and Charred Cippolinis

What makes you proud to represent the Fil-Am Community?
Being proud to represent my family name and to know our parents struggle coming to america was nothing. We represent our family, our heritage and our people. I am proud everyday to be filipino american and will continue to represent my family and my heritage proudly.

Where do you think Filipino food will go in the next few years? 
I think people will really start seeing how beautiful and delicious filipino food really is. It's up to our chefs and media to really promote and showcase the beauty filipino food has to offer.

Would you like to be a part of Project:Adobo?

Follow this link to submit for your own adobo-file!