If you tell the Spaniard the word «adobo», the first thing he/she will think about is seasoning, which is a mixture of marjoram with garlic and butter. The Mexican will argue that these are Guahillo peppers with vinegar, garlic, thyme, oregano, bay leaf and avocado leaves.
For every Filipino, the same adobo is a way of making any product in vinegar and soy sauce with garlic and bay leaf. However, the most common dish is adobo from chicken, pork and squid, but there are some vegetable varieties as well.
List of required products:
- 1 kg of pork ribs (preferably small ones);
- 8 cloves of garlic;
- 1 hot chili pepper medium size;
- 1 cup apple cider vinegar;
- 1 tbsp. soy sauce;
- 3 bay leaves;
- 2 tsp. peas of black pepper;
- rice for serving.
Begin to cook
- Ribs are cut into pieces with 1-2 ribs. Season everything well with salt. Place in a large container in one layer.
- Garlic is crush, peeled and chopped finely. Chili peppers are also chopped finely and if desired you can take seeds out of them.
- Put the garlic into a mortar together with the peas of black pepper and press them together. If it is possible into the paste.
- Rub the edges with the resulting paste.
- Mix the vinegar, soy sauce, bay leaf and chili. Pour the ribs with this mixture, cover and put in a cool place for 4 hours. During this time turn everything once.
- Then put the ribs together with the marinade into a large frying pan or a saucepan with a thick bottom. On high heat bring everything to a boiling condition, close the lid, reduce the heat and cook until the mean becomes soft. As a rule it takes 1 hour. Serve with rice.
By the way
According to this recipe, you can cook any sufficiently fatty pieces of meat: lamb ribs, pork neck, duck or even chicken legs. But don’t forget to check the cooking time.