Filipino Pork Adobo "Barbecue" Style

INGREDIENTS:

• 2 lbs. country style ribs
• 1/2 cup soy sauce*
• 1/2 cup cider or rice vinegar*
• 3 cloves garlic, smashed
• 3 bay leaves
• 12 peppercorns (you can use ground pepper instead if you like)
• Paprika
• Onion powder
• Garlic powder
• Salt and pepper
• 1 1/2 cups chicken broth
• Ketchup mixed with a little honey or agave nectar

• Splatter guard to cover the skillet when pan-frying (optional)

INSTRUCTIONS:

1. Cut pork in bite-size pieces and dust with paprika, garlic powder, onion powder, salt and pepper. Marinate meat in soy sauce, vinegar, bay leaves, garlic, and peppercorns for 30 minutes or overnight. If you don't have time to marinate, that's fine. Proceed with the recipe.
2. Put meat and marinade in pressure cooker or dutch oven/pot. Add chicken broth to cover meat, adding more than in the recipe if needed to cover the meat (you can use water instead if you don't have more chicken broth). Cook covered for 30 minutes in the pressure cooker, 1 hour in dutch oven/pot or until tender. The pork should cook at a low-medium simmer, similar to when you cook a stew. You don't really want it to be at a rolling boil.
3. Take out meat and put on a platter covered with paper towels.
4. Strain sauce of garlic and peppercorns and defat (use a gravy separator, but you can also skim off the fat with a spoon as the fat floats on top of the broth). Boil and reduce by half. As the sauce reduces, taste and adjust seasonings as necessary. For example, if it's getting too tangy for your taste, don't reduce it as much. Or if it needs more salt, add more soy sauce or salt.
5. While sauce is reducing, pat pork dry on top and on bottom (the paper towels on the platter should have absorbed most of the liquid on the bottom). Brush both sides with a little ketchup mixed with a little honey.
6. Heat non-stick skillet over medium to medium-high heat and add a couple tbs. of oil when it's hot. Put as many pork pieces in the pan but not so many that they're touching each other, as they need air flow to fry (if you have more pork than can fit in the skillet, cook the pork in batches). If you have a splatter guard, cover the skillet after you've added the pork. Leave if for a minute or two, using your tongs to check it to see if it's browning and getting crispy. Adjust heat as necessary if the pork is either browning too quickly or not browning at all. When it's brown on one side, turn the pork over and continue browning it on all sides.

Notes:
*If you're not sure how tangy or salty this dish should be to suit your palate, decrease these amounts to 1/4 cup soy sauce and 1/4 rice vinegar. You can always add more later. Or go ahead with the recipe, and if you find it's too salty or vinegary later on, add more chicken broth and thicken the sauce with a little cornstarch mixed with water.

Source: Big, Bold, Beautiful Food

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