What will your last meal be?

Chefs are often asked this popular question, and their answer typically defines what kind of a chef they are. Common answers are extracted from their childhood, while some choose those that they have learned to loved as gourmands. I, without even thinking hard about it, will choose PORK ADOBO.

Pork adobo is my ultimate happy food. I can't think of a better way to end one's stay in this wonderful existence than a plateful of this blessing with me. The recipe I've decided to share on this first entry is not a family secret passed on from generations of adoring families, safe-keeping a heritage. But I have to admit, it is my dream that my daughter will cook the same meal to her daughters and sons someday, and that they too will love it to the point that they'll make sure their sons and daughters will know how to make it properly. One thing you should know about me, I rarely dream big. I survive on simple pleasures.

I came up with this recipe after mixing up ideas anyone can easily find online these days, as well as 2 popular recipe books for Filipinos missing the food that they know, while living in the US: 1) The Philippine Cookbook by Reynaldo Alejandro, and 2) Memories of Philippine Kitchens by Amy Besa and Romy Dorotan. Years back, despite adobo being my all-time favorite dish, I never relied on a single recipe to guide me. I was a firm believer that one of the most magical thing about this dish is that you can cook it anyway you want, and as long as you cover the basics (vinegar, soy sauce, meat) - you can proudly call it your own adobo. It wasn't until I had to live with a somewhat picky eater (my 3 year old) who prefers to eat her 2nd favorite dish the way she knows it, free of her mom's constant experiments. I soon decided to stick with the recipe that she has grown to love.

I guess because of this you could say this adobo recipe is not from my childhood, but it would be in my daughter's - which is ultimately the purpose of this whole exercise anyway. Just as I religiously updated her photo albums and video blogs, making sure all these keepsakes are ready for her appreciation once she can understand how special they are, I want her to understand the one true passion that I have in my life. This is it.

PORK ADOBO (photo in the blog's header)
yield: serves 2-4

about 1.5 lb pork ribs, cut into portions (abt half-rack)
1 head of garlic, crushed
1/2 cup soy sauce
2-3 tsp freshly ground pepper (i think i use more..)
1 cup white vinegar
1-2 thai or jalapeno chilies (believe me, these make it better)
abt 3 small bay leaves

1. In a small bowl, combine garlic, soy sauce, pepper, vinegar, and chilies.
2. Arrange ribs in a shallow pan and season lightly with salt and pepper. Rub the marinade into the ribs, pour the rest of the marinade and turn ribs to coat them. Wrap and refrigerate for at least 1 hour.
3. When you're ready to cook, transfer everything to a large dutch oven. A big and heavy saucepan will do well too.
4. Bring the mix to a boil for a few minutes (not more than 5min), then reduce the hear and cook covered until the meat is tender and falling off the bone, about 1 hour.
5. Transfer the ribs to an oven-proof pan and broil the ribs until nicely browned inside an oven, about 5 minutes in each side.
6. While broiling, reduce the remaining sauce from the pan until it is thick. Pour the thick sauce over the browned ribs when ready to serve.

Like most decent Filipinos would know, this is best eaten with steamed white rice or fried garlic rice. The best adobo side dish for me is no side dishes at all. This ensurse that all of my gastronomical pleasures are focused on this one thing that I love to eat the most. But if you really have to, any stir fry leafy vegetables will do, or even mung bean soup! But maybe that's just me. I pair mung bean soup (monggo soup) with everything.