Pork Adobo with Coconut Milk
I’m a vinegar fiend. I put it in everything. Just a touch of acidity makes other flavors pop. In fact, before reaching for the salt shaker, try adding a drop or two of vinegar or lemon juice. I think you might be surprised at how it transforms the dish. Adobo has become my go to dish when I don’t have much time to cook and just want to make something comforting and fast. Though I never did get a chance to try adobo while I was in the Philippines, I think this is a pretty good rendition. You don’t have to just do this with pork, it works equally well with beef or chicken. In fact, I usually do this with chicken wings or chicken thighs. The coconut milk is also optional. I like it with the pork because it does add a layer of richness that tones down some of the acidity from the vinegar. I also suggest that you try finding palm or cane vinegar from the Philippines, I think it is especially suited for this, though you can also use rice vinegar or apple cider vinegar.
2-3 lbs pork spare ribs cut into 2 inch segments (ask your butcher or meat department
handful of garlic cloves ( I don’t measure here, I think the more the better for this dish)
1 Tb whole black peppercorns
3-4 bay leaves
1 cup palm vinegar (you can substitute other vinegar here)
1/2 cup soy sauce
1 cup coconut milk
1. Rinse your ribs and pat dry. Heat some oil in a large pan, and brown the meat. You can skip this step, but I think it adds some nice color and the carmelization improves the flavor.
2. Once nicely browned, add your garlic, peppercorns, and bay leaves.
3. Add vinegar, soy, and coconut milk. Make sure that the ribs are fully submerged. If not, add a little water.
4. Simmer this mixture at low heat for ~45 minutes to an hour or until the meat is tender. Serve with some steaming white rice.