|Cafe Juanita @ The Burgos Circle in Global City, Fort Bonifacio|
While this blog post has begun with a food criticism, it is NOT intended for that purpose. I am NOT a food critic. The most I could ever be (that is close to food) is either a voracious eater or a reliable home cook.
That visit to Cafe Juanita was, surprisingly, a "divine" appointment. Because I love to eat, I have developed this nasty habit of reading through a restaurant's menu over and over. Cafe Juanita's menu list ignited some new dish ideas which I plan to serve to my family. Of course, with some revisions suitable for the home setting. After all, I cannot feed chili fingers to an 8-year-old, right? If it is a success, as evidenced by my husband's and helper's raves (Yes, my helper is one of my best critics!), the dish shall join the glorious annals of my family's best-kept secret recipes. It is my hope and joy if generations after me will whip up my fresh food creations over an intimate weekend family gathering. THAT is the legacy I want to leave. :)
Cafe Juanita's Two-Way Adobo dish adds a fresh twist to the classic Filipino Adobo recipe. Instead of the regular pork cuts of "kasim," "pigue," or "liempo," Cafe Juanita made use of the pig's lean and meaty American-cut ribs, simmered in a melange of soy sauce, white vinegar, laurel leaves, whole black peppercorns, garlic, and onions. A photograph of the dish is displayed below, taken from the photo archives of Whiff and a Sip.
|Cafe Juanita's Two-Way Pork Adobo Ribs|
It is two-way because of the crunchy pork flakes added at the top of the rack of ribs. Frankly, I think that using fried shallots would add a better texture and flavor to the dish. This reminds me to hit the grocery for a rack of ribs very soon. I will create a revised version and share it with you all in the coming days. :) Until the next post!