Filipino Pork Adobo (Adobong Baboy)

Cut your pork belly into 2-inch chunks. Place the meat in a bowl and mix it with soy sauce and crushed garlic. Let this marinate in the refrigerator for at least 1 hour.

Heat your pot over medium-high heat (350°F/175°C). Once hot, put in your marinated pork along with all the marinade. Cook for about 5 minutes until the meat starts to brown slightly.

Pour in 2 cups of water. Add your whole peppercorns and dried bay leaves. Wait for it to boil, then lower the heat to medium-low (300°F/150°C). Cover the pot and let it simmer for 40 minutes, checking occasionally to make sure there's enough liquid.

Add the vinegar to your pot. Here's an important tip: don't stir it right away. Let it simmer quietly for 3 minutes first – this keeps the vinegar from becoming bitter. After waiting, you can give everything a gentle stir.

Let everything cook together for another 12-15 minutes with the lid off. This helps the sauce become richer and thicker. If you want less sauce, cook it a bit longer.

Taste the sauce and add a little salt if needed. Once you're happy with the taste, turn off the heat and let your adobo rest for 5 minutes.

Your pork adobo is now ready to serve. Put it in a bowl and serve hot with plenty of steamed rice. Don't forget to spoon some of that flavorful sauce over your rice.