Filipino Pork Adobo

2.5-3 pounds of Pork Shoulder
1 Medium Onion, Diced
6 Cloves of Garlic, Minced
3 Bay Leaves
3/4 C Soy Sauce (I used Marca Piña)
3/4 C Vinegar, Cane or Apple Cider ( I used Datu Puti),
1.5 C Water
1 TBSP Sugar
1 tsp Ground Black Pepper

Lightly season the pork with salt and pepper. Brown pork in two batches in oil until golden brown. Remove pork and set aside. Discard all but 2 Tbsp of oil and sautè the onions. Once caramelized, add the garlic and bay leaves. Return pork back into the pot and stir. In a measuring cup, add the soy sauce and vinegar. Stir in the sugar and mix until the sugar dissolves. Add to the pork and bring to a boil. Once it is boiling, add the water. Cover and simmer for 45 minutes or until the pork is tender. Season with black and adjust to taste.

Adobo is customizable based on your preference. If you prefer more tang, add more vinegar. If you prefer more sweetness, add more sugar. Less broth or more broth, adjust liquid and seasoning. We tend to like ours with lots of broth to pour over the rice. Optional ingredients to add are cubed potatoes and hard boiled eggs.

Serve over Jasmine Rice and enjoy!