Pork Adobo

Adobo is a method  of cookery from the Philippines characterised by stewing meat  in vinegar,  at first glance I thought it might be overpowering but cooking mellows the vinegar and it perfectly tenderises the meat . The vinegar in adobo has a preserving effect in common with sinigang (often tamarind)  another  cooking method from the Phillpines cooking meat boiling with a sour fruit or vegetable

I found this recipe in the Organic Meat Cookbook by Frances Bissell , it s a really useful book describing a range of cuts of meat. I have added some green beans for crunch

Pork Adobo

2 spare rib chops cut into 1.5cm cubes ( Pork shoulder would work well too)
150ml of white wine vinegar
2 cloves of garlic
1 bay leaf
50ml of soy sauce
1 tsp of chilli flakes
4 black peppercorns
1/2 tsp of salt

  1. Season the pork with the chilli, pepper and salt
  2. Rub with the garlic , pour over the vinegar and soy sauce. Leave to marinade for 12 hours ( overnight)
  3. In a covered saucepan bring to the boil and simmer on a low heat ( or place in the oven at 150degc) for an hour
  4. Remove the lid for the last 15 minutes this should let the sauce reduce.
  5. Once the meat is tender, remove the pan from from the heat and throw in some sliced green beans to steam and leave to rest for 10 minutes.

Spicy Korean Pork Spare Ribs (Dwaeji Galbi)

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This entry was posted in Autumn, Meals, Meat, October, Pork, Season. Bookmark the permalink.

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