Pork Adobo
NOKiE's recipe

• 2 lb pork shoulder or butt or boneless country-style ribs cut to approx 1-inch cubes
• 1/2 cup Marca Pina brand soy sauce
• 1/4 cup Datu Puti vinegar
• 3 bay leaves (laurel)
• 1/2 teaspoons crushed peppercorn
• at least 4 cloves garlic, crushed, sliced, or minced
• 3 tablespoons canola oil

1. DUMP everything except oil and 3 tbsp soy sauce in a large enough saucepan. Place on cooktop over high heat & bring to a quick boil. Immediately stir to incorporate, then lower heat to simmer. DO NOT ADD WATER. Cover for at least 20 minutes to render enough liquid.

2. Uncover and thoroughly stir. If needed, add more soy sauce & vinegar, 1 tablespoon at a time, to achieve desired saltiness & tartness. Add no more than 3-4 tablespoons soy sauce and 2-3 tablespoons vinegar. Mix, cover, and simmer for approximately 45 minutes or longer until meat is tender enough.

3. Separate and set aside sauce from meat. Increase heat to med-hi. Add 3 tbsp canola oil & quickly brown-fry pork cubes. If needed, add 4-6 tablespoons water to deglaze bottom of sauce pan. Remove from heat & transfer to a serving platter. Add remaining sauce over pork cubes and serve with steamed rice.