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Author Notes: Adobo is a style of Filipino cooking. Adobo refers to a simmer sauce of vinegar, soy sauce, bay leaves and garlic. You can pretty much "adobo" anything. Here we combine this traditional sauce with collards and deliciously fried salt pork. —Camille Koppenberg
- 1/4 pound salt pork, diced
- 2 pounds collard greens, stems removed and chopped
- 1/4 cup water
- 3 cloves garlic, minced
- 1 small bay leaf
- 3 tablespoons filipino cane vinegar (or rice wine vinegar)
- 2 tablespoons filipino soy sauce (or low sodium soy sauce)
- 1/4 cup coconut milk
- In a large stock pot, heat salt pork over medium heat.
- Cook pork until golden brown (about 15-20 minutes), drain pork on a paper towel.
- Reserve 3 tbsp of the leftover oil, discard the rest
- In the same pot, stir in collards, garlic. bay leaf and water.
- Simmer for 20-30 minutes until tender.
- Remove pot from the burner.
- Remove the bay leaf and add in the vinegar, soy sauce and coconut milk.
- Stir to combine.
- Add the crispy pork.
- Serve warm!