Adobo with Buko Juice

The Adobo Book: Traditional & Jazzed-Up Recipes by Rey Gamboa Alejandro & Nancy Reyes-Lumen is an excellent book on the many variations of our national food. It's interesting how the making of the dish varies by regions and families. Some people have even made their own brilliant inventions with the basic adobo premise.

I'll be trying more recipes from the book, but in the meantime , here's one on pork adobo in buko juice written by Achie Diaz De Rivera. Note that this adobo doesn't use soy sauce. From my own experience, it would be well-advised to season it well. Don't think taste of the juice was recognizable in the final product, though using buko juice is healthy indeed. I would try using pineapple juice too. BUt they'd already call it pork asado in some parts.

How to do:

In a wok, place together one kilo pork spare ribs or belly, minced garlic, 1 tsp. pepper, bay leaf, a tsp. dried oregano and half a nut of the buko juice. Bring to a boil and, without stirring, let simmer over low heat until liquid disappears. Add 1/2 cup oil and toast to golden brown. Scrape the bottom of the wok to loosen the sticking bits and pieces. Remove the excess oil and add the remaining buko juice. Continue cooking until thick gravy is formed.

Serves 4-6.