Adobong Puti (White Adobo)- The Adobo Series

Adobo doesn't always have to be drenched in soy sauce and bay leaf flavor. This adobo is the most simple and easy adobo recipe. Its my go to recipe during busy weekdays because I know it will be filling and flavorful. You can easily make this with chicken and it cuts the cooking time in half. I also made fried rice with the rendered fat from the fried ribs and it takes this adobo to whole new level. 

Adobong Puti (White Adobo) w/ Adobo fried rice

Ingr.

1 rack of pork ribs
1/3 cup cane vinegar
1 whole head of garlic crushed
1 tbsp salt
big pinch of black pepper
pork/chicken stock cube

1. Separate the ribs into individual rib pieces. 
2. In a large pot, add the rib pieces and cover with water. Bring to a boil for 10 mins, this will remove unwanted fat and blood from the ribs and will give a clean taste to the pork. Drain and rinse the pork, then place back into the pot. (rinse pot as well)
3. Add the vinegar, garlic, salt and pepper. Allow the vinegar to reduce and absorb into the meat. Once liquid is almost gone add about 1/2 cup water or until it almost covers the pork, you don't want to cover it completely because it will dilute the flavors of the adobo. Bring to boil, cover then cook for 30-45 mins or until pork is tender. Check on the adobo and make sure there is always liquid in the pot. 
4. Once ribs are tender, remove from heat. 
5. In a skillet, add about 1-2 tbsp of oil and heat on medium. Add the pork ribs and fry on both sides until nice and golden brown. Doesn't have to be perfect just to add some texture and intensify the adobo flavor. 
6. With the remaining adobo broth, bring to a boil and reduce. Add salt or extra vinegar to your liking. 
7. Once all the pork ribs are browned, add them back to the adobo sauce. 
8. Do not throw the oil from the fried ribs, we will use this to make our fried rice. 
9. If the skillet is not big enough to fry rice, transfer the remaining oil to a wok or large skillet. Add some of the garlic from the adobo, you can also grate in some fresh garlic as well. Add day old rice to the pan and stir fry till well combined about 10- 15 mins. Season with salt and pepper. If you don't have day old rice, make rice as per usual then spread onto a baking tray and allow to cool in the freezer but be careful not to freeze it. 
10. In a large serving platter, pour the fried rice and spread it out on platter. Add the adobo pork pieces on top of rice and drizzle some of the adobo sauce on top on the pork.
11. Garnish with sliced cherry tomatoes and diced red onion.  Optional, you can toss the cherry tomatoes and red onion in bagoong (fermented shrimp paste) or fish sauce to give them extra seasoning. Serve family style.