Needed a break from working on a few files. Plus pappa is going to work soon so here it is.
Pork Adobo my way and slice tomatoes on the side.
Adobo is a traditional Filipino Dish. However, I cook mine a tad different. This recipe keeps changing so I may have given out something different before.
I use Pork shoulder or Spareribs (Baby Back are too expensive for this so if you use the spareribes get the whole sections),
Clean the Pork cut up either the ribs or the shoulder in to 1-2 inch cubes.
1 Yellow Onion diced (don't wanna cry, light a candle where you are cutting guaranteed you won't cry a tear courtesy of Martha Stewart REALLY!)
6 cloves garlic I slice thin and chop thin and make into a paste with kosher salt and pepper and make it as fine as possible. Press and slide knife over garlic and kosher and keep chopping it will become pasty.
2-3 nice bay leaves dried or fresh
1-2 sprigs of thyme
1/2 teaspoon Vignolo Seasoning
1/2 old bay seasoning
3 Tablespoons Patis or Fish Sauce
1 heaping Tablesoon of Anchovy Paste
1/2 teaspoon Tricolor Peppercorns
1/8 teaspoon of white ground pepper
3 Tablespoons of Toyu (Shoyu with Calamansi)
Salt and Pepper to your tasting
3 thin slices of Galanga or Ginger Root
Have on the side 3Tablespoons of Seasoned Rice Vinegar and 1 Tablespoon Balsamic Vinegar.
In a Dutch Oven, put all the above in the pot, pour enough water until just above the meat, bring to boil on high once on high reduce heat to medium. I like to simmer mine on medium about 1 hour to 1.15 hours to make it tender. Keep on eye on the liquid though, if you are reaching this time and the liquid is evaporating add anouther 1/2 of liquid. Once it gets to where there's about 1-1/2 cups of liquid left add the vinegars
and reduce to low and let it simmer for the last 10 minutes. If you miss it and the liquid is less than 1/2 cup add 1/2 water with the vinegar. Add more soy sauce if you want it darker.
You will know when it's done, it will have a glossy sheen .
It's then ready to eat. Bon Appetit.