Ingredients

• As needed Oil to sauté pork
• 2 ½ lbs. Pork butt or belly, 1” dice
• 1 oz. Garlic, cloves, crushed
• 4 each Bay leaves
• 4 oz. Cider vinegar
• 4 oz. Shoyu
• 1 Tbsp. Peppercorns, cracked
• 1 C Water

1. Saute and lightly brown pork
2. Add remaining ingredients
3. Simmer and remove scum that floats to the surface
4. Stir periodically and simmer until half of the liquid is gone and the pork is tender (add water as needed)
5. Serve hot.

*** There are many different variations of Adobo, this merely one of many