Classic Filipino Pork Adobo (Pinoy)

Pat the pork cubes completely dry with paper towels. This is crucial for getting a good sear. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in a single layer (work in batches if necessary to avoid crowding). Sear the pork until deeply golden brown on all sides. This step builds the foundational flavor of the dish, so don't rush it. Once browned, transfer the pork to a plate and set it aside.

Reduce the heat to medium. There should be rendered pork fat in the pot. Add the smashed garlic cloves and sauté for about 1-2 minutes until fragrant and lightly golden. Be careful not to burn the garlic.

Return the seared pork to the pot. Add the soy sauce, vinegar, water, crushed black peppercorns, and bay leaves. Stir everything together once to combine. Bring the liquid to a gentle boil.

Once it's boiling, reduce the heat to low. Let it simmer gently, uncovered and without stirring, for 10 minutes. This critical step allows the harsh, acidic aroma of the vinegar to cook off, resulting in a smoother, more balanced sauce.

After 10 minutes, stir in the optional brown sugar if you're using it. Cover the pot, keep the heat on low, and let it simmer for at least 45-60 minutes, or until the pork is fork-tender. The meat should yield with very little resistance. Check occasionally to ensure the sauce isn't reducing too quickly; add a splash more water if needed.

Once the pork is perfectly tender, remove the lid. Increase the heat to medium and let the sauce simmer and reduce for another 5-10 minutes, until it has thickened slightly and clings to the pork like a glaze. Remove the bay leaves before serving.

Serve the Pork Adobo hot, spooning plenty of the rich sauce over heaps of fluffy steamed rice. It's even better the next day!