2# Cream Co Pork Riblets
2 Fresh Bay leaves
1 head Garlic, peeled & gently smashed
1 medium White onion, small dice
1T Black peppercorns, toasted then coarsely ground
1T Green peppercorns, toasted then coarsely ground
1T Fish sauce
3T Rendered pork fat
1/3c Dark soy sauce
1/2c Chicken stock, low sodium
3T Cane sugar vinegar, (Datu Puti brand is preferred)
4oz 7up, yes 7up
5ea Serrano peppers
Medium sized pot
- Portion your pork riblets, so each piece is bite sized and has a bone.
- Marinate these pieces with your bay leaves, garlic, white onion, black, green peppercorns, & fish sauce.
- Cover and let rest for at least 2 hours in your fridge.
- Add your rendered pork fat to a medium sized pot, turn up to medium heat.
- As your pan is heating up remove riblets from their marinade, SAVE this marinade.
- Once your pot is hot, gently add in your riblets. Sear them on all sides until golden brown and delicious.
- Drop in the marinade that you saved, using a wooden spoon make sure to scrape all the fond that formed as you seared the riblets. This will coat your onions and garlic.
- Once coated in flavortown, add in your soy sauce, 7up, & chicken stock. DO NOT ADD THE VINEGAR YET.
- Let this come up to a simmer and turn it down to low heat, cover and let ride for about 30 minutes.
- Check your riblets with a fork, they will be ready once your fork easily goes through the meat and it does not adhere to it.
- Once tender add your vinegar, you cannot add the vinegar too early or the acid will cook out.
- Turn off the heat and set aside.
- Char your scallions & serrano peppers in a hot pan with a touch of pork fat.
Serve the adobo over freshly steamed white rice making sure to utilize the sauce. Add the scallions and serrano peppers on top and enjoy. Bon Apple Tea.
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