Succulent chunks of pork are marinated and cooked in a savory, tangy sauce. Give this adobo five minutes to heat up and you'll understand why it's the national dish of the Philippines. This is even tastier over a bed of rice.
2 tablespoons neutral oil (canola or avocado)
2 pounds boneless pork shoulder or pork butt (cut into large chunks)
¼ cup white vinegar
⅓ cup low sodium soy sauce
6 cloves garlic (chopped)
1 bay leaf
2 teaspoons black peppercorns
2 teaspoons sugar (or brown sugar)
2 cups water
In a medium Dutch oven or pot over medium high heat, add the oil and sear the pork until browned on all sides.
Add the vinegar, soy sauce, garlic, bay leaf, peppercorns (tied in cheese cloth if desired), sugar, and water, and bring to a boil. Reduce the heat to medium low, cover, and simmer for 1 hour.
Remove the cover and continue simmering for another 30 minutes to reduce the sauce. Serve.
Source: The Woks of Life
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