Finger-licking good 'red wine adobo'
If you are a real Filipino you must love adobo. Who is not familiar with adobo? Whether you are in the Philippines or in other countries around the globe, Filipinos have to have adobo on their table once in a blue moon. This is like a Pinoy ‘trademark’. My friend in Las Vegas told me about the adobo they ordered in one of the restaurants there. Yes, sure, it was yummy…but nothing can beat the home made adobo that we cook in our own version.
I have tasted and cooked different versions of adobo. I love my mom’s version of adobo with dried banana flowers. I miss it so much. I promise that as soon as I find banana flowers here in Sydney I will definitely cook that version. My brother-in-law’s version of adobo is worth the wait; he cooks it for an hour or so. He cooks the meat first with the golden brown garlic then the rest of the cooking process lasts for an hour. This adobo is one of the best I have ever tasted. I love the garlicky taste. This version has no sauce because it is cooked until it gets dry.
I came up with my own version of adobo. This is spare ribs adobo with red wine vinegar. What makes it different is the vinegar itself and the red wine. The blend of the red wine vinegar and red wine with the flavors of garlic, a bit of sugar, soy sauce, black pepper corns and bay leaves is simply a piece of heaven in my palate. The very tender pork spare ribs and the adobo sauce are finger-licking good.
Procedure: Brown spare ribs (1kg) in a bit of oil to seal the juice and flavor of the meat. When done, set aside in a plate. Put the garlic in the same pan and cook until brown. Put in half cup of water, 1/4 cup of soy sauce (or just enough to make the sauce salty). Put in a bit of sugar, black pepper corns and bay leaves. Cook until the meat is tender. Pour in the red wine vinegar – the amount will depend on your taste, so aim for that taste that pleases your palate. Pour in 2 table spoons of red wine. Simmer until the sauce is reduced and sticky. Serve with steamed jasmine rice.