November 26, 2009
By Aunty G,
10 lbs. pork or chicken, cubed and browned (fatty pieces like pork belly or pork butt work well, or use lean cuts if you prefer a leaner pork adobo)
1/2 c. vinegar
¾ c. shoyu (or soy sauce, depending where you live)
1 round onion, cut into chunks
6 garlic cloves, halved
6 whole bay leaves
¼ tsp. black pepper
1 Tbsp. peppercorns
Combine sauce ingredients and pour over pork or chicken, mix to coat. Cover & simmer for 2-3 hours until tender, stirring occasionally.
*Note: Do not add any water or salt.
Makes: LOTS & LOTS, with lots of pour over sauce too, perfect with rice. Or, cut recipe ingredients in half for a smaller portion.