Adobong Baboy (Pork Adobo)

I heart adobo! Especially this one because it's made with pork spareribs. (Ask the meat counter to cut larger ribs into pieces if you can't find them packaged.) Some of the bones will break down and soften, and you may want to gnaw on them like I do. The peppercorns on the other hand, don't soften very much and you may want to pick them out, or just spit them out, like I do.

It's salty, sour, a little sweet and totally sarap. That's Tagalog for delish.

Visit our Filipino Pantry list for info on the vinegar and soy I like to use.

Recipe and photo by Lynne Calamia

TOTAL TIME: 1 40

Yield: servings

Software

4 pounds pork spareribs, cut crosswise into 2-inch pieces
1/2 cup soy sauce
1/4 cup sweet soy sauce
3/4 cup cane vinegar
12 cloves garlic, roughly chopped
2 teaspoons black peppercorns
3 whole dried bay leaves

Procedure

Combine everything in a 6-7 quart heavy bottom pot or Dutch oven, and place over medium-high heat. Stir, to ensure the pork is coated and submerged.
When the mixture reaches a boil, reduce the heat to medium-low, partially cover the pot with a lid, and maintain a steady simmer until the pork is tender, and the sauce has reduced to slightly thicken, approximately 1 1/2 hours.
Once the pork is finished cooking, kill the heat and use a small ladle to skim off and discard the layer of liquid fat that has accumulated.
To serve, ladle into bowls atop freshly cooked white rice.