We loved the pork adobo that we had for last night's dinner--it was fabulous! The recipe came fairly close to duplicating what I remember from all those years ago, though I added a little more vinegar at the end of cooking to brighten up the sauce. We had it over rice as would be traditional (I believe), flanked by some grilled bok choy. I look forward to making it again, but next time I'll do the meat in strips that can be tucked into a lettuce leaf with a few strands of thai basil and cilantro. Super simple!
Pared down to a recipe serving two from the recipe in Greg Atkinson's book, At the Kitchen Table.
1 lb country style pork ribs
1/4 cup soy sauce
1/4 cup water
1/4 cup rice, cider or white wine vinegar plus 2 tablespoons
2 garlic cloves
1 bay leaf plus 1 bay leaf
In a pan large enough to hold the meat in one layer, brown the meat then add the remaining ingredients sans the extra vinegar and bay leaf. Bring to a boil then reduce to a simmer, covering the pan and cooking for about two hours or until meat is fork tender. Baste occasionally. By the time two hours have passed, most of the liquid will have evaporated and left a thick syrup in the bottom of the pan. Add the remaining vinegar and bay leaf to freshen up the flavors in your sauce and simmer for another five-six minutes, then serve.
