Filipino Adobo Braised Neck Osso Buco
Recipe by Jordan Cabatic
Filipino Adobo is a foundational dish of the Philippines, known for its savory, distinct soy flavor with the perfect balance of vinegar for an added tang and coconut sugar for a hint of sweetness. The neck shanks are braised in the sauce until the meat is delicate and tender, and the sauce has thickened to a sticky glaze. Although this "slow as you go" recipe takes a bit of patience, it's effortless and so worth the wait.
PREP TIME:
10 min.
COOK TIME:
30 min.
SERVES:
3 - 4
Ingredients
Directions
Start by preparing the osso buco by rinsing under cold water and using a paper towel to pat completely dry.
In a large dutch oven pot set heat to medium-high. Once the pot is hot drizzle a generous amount of oil. Place neck osso buco in the pot and sear for about 3-4 minutes or until a nice brown crust is built on all sides. Remove and set aside.
Adjust heat to medium and lightly drizzle oil in the pot. Add onions and garlic. Saute for about 2-3 minutes, continuously stirring.
Then add bay leaves and crushed peppercorns. Continue to stir for about 1 minute.
Place meat back in the pot along with any of the meat juices.
Next add shoyu, vinegar, water, oyster sauce, and coconut sugar. Stir and bring to a gentle simmer.
Then adjust heat to low, cover with a lid and allow to cook for about 2 hrs, or until meat is fork-tender, ensuring to check on it often and give it a quick stir. Add more water if needed.
Once the meat is tender, remove the lid and continue to simmer for 5 minutes or until the sauce has slightly thickened. Taste and adjust seasoning as necessary.*Note Optional to add boiled eggs at this step.
Garnish with scallions and fried garlic chips and serve over rice. Enjoy!