Pork Adobo

Cooked this with @headbangerskitchen and damn, this is one of those dishes that just works.
Super simple, super bold — pork, garlic, vinegar, soy — that’s pretty much it.

Fun fact — this wasn’t even a recipe to begin with. It was a way of cooking meat in vinegar and salt so it wouldn’t spoil in the heat. What we’re eating now is basically that same idea, just richer and way more addictive.

This one’s proper lola style (that’s Filipino for grandmother) — while a Lola would not measure, we did… for you!

This dish is chaotically sharp, garlicky, fatty… and that sauce with rice? You already know.
Alright, let’s cook.

INGREDIENTS
* 700–800g pork belly or shoulder
* 8–10 cloves garlic (crushed)
* 2 bay leaves
* 1 tsp peppercorns
* 80 ml dark soy sauce
* 80 ml toddy vinegar (or sub for apple or white)
* 120-150 ml water
* 1 tablsp brown sugar or jaggery
* 1 tbsp oil

METHOD
1. Marinate pork with soy + garlic (45 mins minimum)
2. Add vinegar, bay leaves, peppercorns, water — bring to boil (don’t stir)
3. Simmer 35–45 mins till tender
4. Remove pork, sear till browned
5. Reduce sauce till slightly thick
6. Add pork back, coat and rest

Eat with rice.�Eat again tomorrow.
Cheers & keep eating 🤘