Adobe Recipe
Ingredients:
1 1/2 kilos pork belly ribs chopped
1/2 cup dark brown sugar
1 cup dark soy sauce
1 cup white vinegar
3/4 to 1 cup water (depends how much sauce you’d like)
5 bay leaves
1 head of garlic – chopped
3 heads of garlic – whole with first layer of skin removed.
Salt and pepper
Procedure
Put pork belly ribs in a large pot over medium heat. Add 1/2 cup brown sugar and stir meat and sugar till sugar caramelizes and juices from the pork run clear.
In a large bowl mix together: soysauce, vinegar, water, bay leaves, chopped garlic, pepper.
Once pork is ready, pour mixture from the bowl into the pot. Liquid should cover 3/4s of the meat.
Over medium heat, bring mixture to a boil for a few minutes, then transfer to a lower heat and let simmer for an hour, stirring occassionally.
After an hour, place the three heads of garlic into the pot and let it simmer for another thirty minutes or until garlic has softened and taken in the flavour of the adobo.
I often cook with the lid on, but if you’d like to thicken your sauce feel free to cook with the lid off during the last 30 minutes.
The dish is ready when the fat from the pork can be seen simmering at the top and the meat is so tender it can be broken apart with your mixing spoon.
Preferably cooked the night before and left to sit so the meat really infuses with the adobo sauce.