Pork Adobo Ribs

Written by Tony Perez | 18 February 2011
Posted in Entrees - Meats

Aileen's mom left us a bunch of written recipes, and as a result of my first-in-first-out method of cleaning out the fridge tonight, I decided to try my hand at Chef Lynne's pork adobo - using ribs! I've got to say that although it smelled DELICIOUS, I forgot the peppercorns =\ They're more crucial to the overall flavoring than you think, and Aileen quickly pointed out that 2-inch pork cubes are definitely the way to go when making a traditional Filipino pork adobo. Chef Lynne: 3. Chef Tony: 1. The score continues!

Mis en Place/Preparation

2 lbs. pork, cut in 2 inch cubes
2 cloves garlic, chopped. Saute in oil.
When browned, add: 1/4 c. vinegar
1 lg. bay leaf
1/3 c. chopped carrots
1/3 c. peas
1 whole peppercorn, crushed
1/2 tsp. salt
1 tbsp. soy sauce
1 tsp. brown sugar
When all the meat is tender, add 1 1/2 c. of steaming hot water (to keep temp up). Add more water if necessary to have a bit of juice.

Traditionally, this is served over white, steamed rice, but tonight I did a pilaf. I have a feeling I will be posting the traditional version very, very soon!

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