Pork Adobo is a tangy, savory, and slightly sweet dish. Pork Adobo originated in the Philippines and involves simmering meat in a vinegar, soy sauce , sugar and garlic.
1 1/2 kg boneless pork belly cut into 2-inch pieces
1/2 cup soy sauce
1/2 teaspoon salt
6 cloves garlic, peeled, smashed and finely chopped
1/4 cup brown sugar
1/2 teaspoon black peppercorns
1/4 cup oil
1 large onion, finely diced
3 bay leaves
1/4 cup pineapple juice
1/4 cup white vinegar
1 cup water
Combine pork belly , pineapple juice, soy sauce, and garlic in a large bowl. Mix well. Marinate the pork for at least 2 hour or more, the longer the time, the better.
Heat a cooking pot. Pour cooking oil. When the oil is hot enough, pan-fry the marinated pork for 3 minutes per side.
Pour-in the remaining marinade, including garlic. Add water. Bring to a boil.
Add dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the pork belly gets tender
Add vinegar. Stir and cook for 10 minutes.
Put-in the sugar, and salt. Stir and turn the heat off. Serve hot.