[mazelife]

Yes, a wok is a somewhat strange choice for that dish. I'm not really an "expert" on Pinoy food but my partner is Filipino and I've seen this made many times by him, his family, or even friends of his when we have visited the Philippines and never once did a wok come into it. Either a dutch oven our a large saucepan is what I've seen used, since you really want to cover it so it braises evenly. The sauce is always fairly thin as well, nothing approaching a caramel-y consistency.

[AdmiralAsshat]

When he did the video for it I think he was using drumsticks, so I guess his idea was that the sloped sided wok allowed you to minimize the amount of braising liquid needed, since the drumsticks can lay meat-side down in the middle and have the bones stick up out of the liquid.

But since I mostly use boneless chicken thighs anyway, that didn't help too much. They needed to be uniformly covered.