Personally, this was one of the first dishes that I LOVED in Korean food.
I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.
Filipino adobo is a dish commonly found in Hawaii. I like it because of the salty, vinegary flavors. Annie learned how to make it from a group of Filipino students living in her dorm at the University of Hawaii.
This dish consists of onions, garlic, pork riblets, potatoes, whole peppercorns, bay leaves, shoyu, cider vinegar and water. You cook it down until all the liquids are evaporated and all you have left is this delicious sauce coating the meat and potatoes. Serve it over heaps of rice. Real “stick-to-your ribs” cooking.
Aloha, Nate