Adobo in Buko Juice
1 kilo pork spareribs adobo size
1 garlic bulb with individual cloves removed from cover (leave extra for topping)
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 bay leaf
1/2 cup cane vinegar
Juice of 1 buko nut
salt to taste
1/4 cup olive oil
INSTRUCTIONS:
1. Combine together the pork, garlic, pepper, bay leaf, oregano , vinegar, salt and half of the buko juice.
2. Boil and allow to simmer without stirring under low heat until the liquid is reduced.
3. Add the oil and toast to golden brown.
4. Scrape of the bottom of the wok to remove the sticking pieces of meat.
5. Remove excess oil and add remaining half of buko juice.
6. Continue cooking until a sauce is formed.
Serve in a platter with shelled cloves of garlic to add contrast to the brown colored adobo.
Source: http://pinoyfoodblog.com/
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