Personally, I find this dish a bit tricky to cook. It took me a while before finally being comfortable to cook adobo. For the life of me, I just couldn’t get the perfect balance of soy sauce and vinegar in my adobo. Sometimes I hit the mark; other times, it’s a total miss.
See, when I was new to cooking, I didn’t care to use measuring cups and spoons, no! I always wing it! (As if I really knew how to cook.) Sometimes this method works. Most of the times, a disaster! If you’re the type who doesn’t measure ingredients to the T, unless you really know how to cook and with a strong palate who cares not about exact measures, an adobo recipe – as simple as the flavors may be – can be a challenging one.
After several failure cooks in the kitchen and so much wasted foods, I had to give in to the call of structured cooking. I still go with my taste buds before serving a dish. I adjust the taste after putting in the exact measures of ingredients at the end of a cook. And as for this adobo recipe, I’ll give you a basis at least of how much soy sauce and vinegar to put. Adjust them after your cook according to your liking. After all, some like their adobo salty; others, tangy or vinegar-y. (Is that even a word? LOL)
Here it is, my adobo dish. I hope you like it.
-Pork spare ribs, 1kg
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Soy sauce, ½ cup
-Vinegar, ¼ cup
-Sugar, 2 tsp
-Whole peppercorns, ½ tbsp
-Dried bayleaf, 4-5 pcs
-Water, ½ cup
-Salt and pepper, to taste
-Cooking oil, 2-3 tbsp
1. Put oil in a heated wok.
2. Saute the garlic under medium to high heat.
3. Put in the onions when the garlic turns golden.
4. When the onions sweat, put in the pork spare ribs.
5. Fry the pork for about 15 minutes until they release fats and turn a bit charred.
6. Put in the soy sauce, vinegar and whole peppercorns.
7. Add the water and let it boil for another 10-15 minutes under low heat.
8. Close the lid and wait until the meat tenderises. Avoid opening the wok and just let it cook.
9. After 10 minutes, add in the bay leaves.
See if the pork is tender. If not yet, add another 5 minutes to get the texture that you desire. I for one go for the meat off the bone kind of cook. It usually takes 15 minutes for me. Add a little water if need be.
10. When the pork is tender enough as per your preference, add sugar and butter.
11. Season with salt and pepper.
12. Turn off the heat and keep the lid on.
13. Serve with hot steamy rice.
I always say that adobo gets tastier and tastier by the day. This is so true, trust me! Enjoy your adobo with boiled egg and/or cook it with potatoes. Yumm! No potatoes for this one 'coz the hubby is not a fan. :P