Ingredients:

  • 2 lbs (900g) pork belly or pork shoulder, cut into 1-inch cubes
  • 1 cup (240ml) soy sauce
  • ¾ cup (180ml) white vinegar
  • 1 head garlic, peeled and crushed
  • 2 tablespoons whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon brown sugar (optional)
  • 2 tablespoons vegetable oil
  • 2 cups (480ml) water
  • Salt to taste
  • Cooked rice, for serving

Instructions:

  1. Heat oil in a pot over medium-high heat. Brown the pork in batches and set aside.
  2. In the same pot, sauté crushed garlic until fragrant (about 1 minute).
  3. Return the pork to the pot. Add soy sauce, vinegar, peppercorns, bay leaves, and brown sugar (if using).
  4. Pour in water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until pork is very tender.
  5. Remove the pork from the pot and set aside. Increase the heat to medium-high and simmer the sauce, uncovered, until it thickens slightly (about 10-15 minutes).
  6. Return the pork to the thickened sauce, coating it well. Season with salt to taste. Serve hot pork adobo over rice.