Adobo is the national dish of the Philippines and is starting to become popular among non-Filipinos all over the world. Adobo is a cooking method used in the Philippines. Because of their tropical climate, they use vinegar in most of their cooking to preserve their food. Every Filipino household prepares this dish differently. However, the way I prepare mine is the way my mom taught me. My adobo is more on the vinegary side than the “savory salty” side. I love it this way and I hope you will too!

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Ingredients (serves 2-4 people depending on appetites):

2 lb bone-in pork ribs (cut into individual ribs)

1/2 cup Ilocano Vinegar (Sukang Ilocano/ Ilocano Cane Vinegar)

1/3 cup low sodium soy sauce

1/3 cup water

1 whole bulb of chopped garlic

1 tsp freshly cracked black pepper

2 bay leaves

Optional: 2 Thai chilis for added spice, Furikaki to garnish rice, and a side of roma tomatoes.

Instructions:

1. Remove the membrane behind the ribs and cut into individual ribs.
2. Heat 1 tbspn of oil.
3. Dry off any moisture off ribs and brown on all sides.
4. On low heat, add a tbspn of oil and slowly cook the garlic until fragrant.
5. Return ribs to the pot and add vinegar and cook on high until vinegar has reduced by half. Do not stir anything!!!
6. Once vinegar has reduced in half, add your soy sauce, water, pepper, bay leaves, and thai chilis.
7. Once sauce comes to a boil, lower heat to simmer, and place your lid ajar.
8. Remove any impurities while cooking.
9. Simmer until ribs are fall off the bone tender.
10. Serve with rice (optional: season rice with furikaki and serve with sliced tomatoes).