Philippine Pork Adobo

There are probably as many recipes for Adobo as there are cooks in the Philippines. Two popular meats for Adobo are pork and chicken. The Philippines call the pork version Adobong Baboy and the chicken version Adobong Manok. The trick to making Adobo successfully is to cook it slowly enough to have the meat become tender as the pan liquid evaporates away and the meat then browns in it's own fat. When making Adobong Manok substitute 2 lbs. chicken thighs for the pork in this recipe. Coconut or cane vinegar are mild and traditionally used but white wine vinegar is a good substitute.

2 lbs. boneless pork butt or shoulder, cut into 1x2 inch pieces
2 cups vinegar, preferably coconut or cane
1/4 cup soy sauce
14 cloves garlic, slivered
10 bay leaves
2 Tbsp. sugar
2 tsp. whole black peppercorns
salt to taste

Salt the pork pieces and place in a skillet (non-stick works well) along with all the other ingredients. Bring to a boil, reduce heat, loosely cover and simmer about 1 hour or until the meat is tender. Add water if liquid is drying out before meat is tender. When the pork is tender and the juices have evaporated, brown the meat in the fat remaining in skillet. Serve with steamed white rice if desired.

TG
11/10