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Boneless Pork Ribs Adobo

Ingredients:

  • 2 – 2 1/4 lbs boneless pork ribs
  • 3 – 5 cloves garlic, crushed
  • 1/2 large onion or 1 small to medium
  • 2 bay leaves
  • 1 – 1 1/2 teaspoons black peppercorns
  • 1 – 1 1/2 cups water
  • 3/4 – 1 cup vinegar
  • 1/4 – 1/3 cup soy sauce

For pre-browning the pork (optional)

  • 2 tbsp kecap manis sweet soy sauce
  • 2 tbsp regular soy sauce
  • 1 – 2 tbsp white balsamic vinegar

Directions:

* The easiest way to prepare adobo is to throw all the top ingredients in a pot (try not to use a pot that’s too large to cover the meat with the liquid) and simmer uncovered until the meat is tender, usually 40 – 45 minutes.

For this version, you can first pre-brown the pork by tossing in the marinade above and broiling until at least two sides are brown.  Next put the meat in a pot and add the garlic, peppercorns, the onion and bay leaves.  For the liquids, start by adding only the smaller measurements above: 1 cup water, 3/4 cup vinegar and 1/4 cup soy sauce.  Bring to a boil then simmer for about 40 minutes or until the meat is tender.

There is not one correct way to prepare adobo, it’s a matter of taste. I like mine not too tart, not too sweet and definitely not too salty. I like to taste the hint of garlic and peppercorns in the sauce so I always test the sauce several times during the cooking period.  I let the pot simmer for about 20 minutes then I see what it may need.  I don’t really recommend tasting too soon before this because the vinegar flavor takes time to mellow out.  Also the variety of soy sauce and vinegar you use will affect the final product so just use this as a guide. Lastly, for this version, I ended up adding the last 1/2 cup water, 1/4 cup vinegar and the remainder of the soy sauce.  This wasn’t really necessary but I prefer a lot of sauce in my adobo.

When the meat is tender, your adobo is ready.  To make a “dry” adobo like I have here, you can brown some of the meat pieces in a little oil before serving.  You can drizzle the sauce on top or serve on the side with rice and fish sauce and jalapeño peppers as a condiment.

One last thing, like most braised dishes, adobo tastes even better the next day but don’t let that stop you from digging into it as soon as it finishes cooking!

SAFETY TIPS

    •Keep refrigerated or frozen.
    •Cook thoroughly.
    •Wash cutting & working areas, utensils and hands after touching raw meat or poultry.
    •Keep hot foods HOT.
    •Keep raw meat and poultry seperate from other foods.
    •Thaw in referigerator or microwave.
    •Refrigerate leftovers immediately or discard.