Adobong Baboy (Pork Adobo)
Another theme and variation on adobo. This time, I used pork with the recipe I usually use for chicken adobo (recipe here). I used a large pack of boneless ribs since they were on special at the time. I had to do less prep work since the pork was already cut somewhat, and this pack wasn’t particularly fatty. Here’s a shot of the pork, which will be brought first to a boil. The mix will then simmer for a while, first with the lid, then without.
As with any adobo involving meat, cooking it “low and slow” is very important… Here’s how the finished product looks on brown rice: