This recipe is a mix of old family info and my customization. The traditional Portuguese name for the meat portion is Vinha d’Alhos which is very similar to Pork Adobo but dryer. My version creates more sauce at the end. Da Pocho Moco: 1 Batch ( you can always double or triple ).
Recipe courtesy of Tim from adoboloco.com – Visit Ti’ms site and checkout their selection of local hot sauces!!
Vinha d’Alhos Loco Moco
- 3 lbs. Pork Ribs Boneless ( I get the big tray at Costco )
For Sauce & Marinade:
- 1 1/2 Cups Apple Cider Vinegar
- 3 Cloves of Garlic Rough Chopped
- 6 Hawaiian Chili Peppers Rough Chopped
- 2 Bay Leaves
- 2 Tsp. Hawaiian Salt
- 6 Whole Cloves Rough Chopped
- 1/4 Tsp. Thyme
- 1/8 Tsp. Sage
- 1/4 Cup Aloha Soy Sauce
- 1/2 Cup Dry White Wine
- 1/8 Cup Brown Sugar
- 2 Tbsp. Vegetable Oil Rice
- 1-2 Eggs Fried per person
- Adoboloco Hotsauce
- Chop all your pork into 1.5" – 2" cubes.
- Mix all ingredients into a large marination bowl. Mix your pork into the marinade cover and refrigerate for at least 6-8 hours (better if overnight 24 hrs) stir it up and rotate meat a couple times during marination.
- Once the marinated pork is done put a large Wok or Fry Pot on high heat with your oil.
- Remove all pork from the marinade drain all liquid off*.
- Put the pork in the Wok for browning till the outside is crispy. Once the juices and oils start coming out of the meat I usually pour the excess into the marinade holding container to all go back into the final sauce.
- Once brown and crispy pour all the liquids into the Wok, bring to a boil then turn it down to low, cover and let it simmer for a couple hours while mixing around a few times during the simmer.
- In a bowl put how much rice you want. Put 4-5 chunks of pork on top,
- Fry your eggs up any style you want ( I do mine basted easy ) with some salt and pepper.
- Put the eggs on top of the pork.
- Ladle out some sauce from the Wok or Pot and pour over the eggs and rice.
- Slather with your favorite Adobo loco Hot Sauce.
- SERVE IT UP HOT & ONO