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
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
- Season the pork with the chilli, pepper and salt
- Rub with the garlic , pour over the vinegar and soy sauce. Leave to marinade for 12 hours ( overnight)
- In a covered saucepan bring to the boil and simmer on a low heat ( or place in the oven at 150degc) for an hour
- Remove the lid for the last 15 minutes this should let the sauce reduce.
- 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.