Pork Adobo (Adobong Baboy)

Method

1. Cut the pork into even 3 cm pieces. Mix with the soy sauce, vinegar, garlic, bay leaves, peppercorns and 1 tablespoon brown sugar. Cover and refrigerate for 1 hour or overnight.
2. Lift out the pork and reserve the marinade. Heat 1 tablespoon oil in a heavy pot over medium heat. Brown the pork in batches for 8–10 minutes in total, letting some fat render. Add more oil only if needed.
3. Add the optional onion and cook for 2 minutes. Pour in the reserved marinade and the measured water, scraping up the browned residue. Bring to a full boil.
4. Cover, reduce to a gentle simmer and cook for 45–60 minutes. Turn the pork occasionally and top up with a little hot water if necessary. Continue until a fork enters the meat readily; tougher pieces can need longer.
5. Uncover and simmer for another 10–15 minutes, or until the sauce is glossy and coats the meat. Lift out tender pieces temporarily if the sauce needs much longer to reduce. Spoon off excess floating fat if desired.
6. Taste after reduction and add the remaining sugar only if needed. If too salty, loosen with a little water before adding any more soy sauce. Remove the bay leaves and rest for 5 minutes.
7. Serve with steamed rice. For crisp edges, briefly fry a few fully cooked pieces in a little rendered fat, then spoon the sauce over at the table.