Pork Adobo

Name: Pork Adobo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Steamed rice, for serving; 6 heads garlic, separated into unpeeled cloves; 12 servings Freshly ground pepper; 5 kilograms country-style pork ribs (not the loin), each rib cut in half crosswise above the bones; 2 larges red bell peppers; 1 liters rice vinegar; 710 milliliters soy sauce; 12 servings Vegetable oil, for frying

Pork Adobo might be just the main course you are searching for. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 12. Watching your figure? This gluten free and dairy free recipe has 1057 calories, 97g of protein, and 55g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of rice vinegar, vegetable oil, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

In each of 2 large enameled cast-iron casseroles, combine half of the ribs, vinegar, soy sauce and garlic. Season with pepper and bring to a simmer. Cook over low heat, skimming occasionally, until the ribs are cooked through, about 30 minutes.

Ingredients you will need

Soy Sauce

Vinegar

Garlic

Pepper

Ribs

Using a slotted spoon, transfer the ribs to a platter, leaving the garlic behind. Continue to simmer the cooking liquid in the 2 casseroles until the garlic is tender, about 30 minutes; let cool.

Ingredients you will need

Garlic

Ribs

Equipment you will use

Slotted Spoon

Remove the garlic cloves and peel them, then add to the ribs.

Ingredients you will need

Whole Garlic Cloves

Ribs

Remove the fat from the cooking liquid.

Pour the liquid into a medium saucepan and boil until reduced to 2 cups, about 15 minutes.

Equipment you will use

Sauce Pan

Roast the red peppers directly over a gas flame or under a broiler, turning, until charred all over.

Ingredients you will need

Red Pepper

Equipment you will use

Broiler

Transfer to a large bowl, cover with plastic wrap and let stand for 10 minutes to loosen the skins. Peel the peppers, discarding the cores, ribs and seeds; cut the flesh into long thin strips.

Ingredients you will need

Peppers

Seeds

Ribs

Wrap

Equipment you will use

Plastic Wrap

Bowl

In a large skillet, heat 2 tablespoons of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add as many of the ribs as will fit without crowding and fry over moderate heat until deeply browned, about 4 minutes.

Ingredients you will need

Ribs

Transfer to paper towels to drain. Repeat with the remaining ribs, adding more oil as needed.

Ingredients you will need

Ribs

Cooking Oil

Equipment you will use

Paper Towels

Add the garlic cloves to the skillet and fry, stirring, until browned and crisp, about 5 minutes. Arrange the ribs and garlic on a warmed platter. Scatter the peanuts and red pepper strips on top and serve. Pass the reduced cooking liquid and the rice separately.

Ingredients you will need

Garlic

Red Pepper

Peanuts

Ribs

Rice

Equipment you will use

Frying Pan

Make Ahead: The adobo can be prepared through Step 2 up to 2 days ahead; refrigerate the liquid and ribs separately.

Ingredients you will need

Ribs

Wine Recommendation: This spicy menu requires a not-quite-dry white to provide a refreshing flavor background. Among various choices, look for the 1996 Bonny Doon Pacific Rim Riesling or the 1996 Jekel Johannisberg Riesling, both from California.

Ingredients you will need

Riesling