Adobo

Adobo
   It's Mexican origin, but Filipino found that cooking meat (often chicken and pork) in vinegar, salt, garlic, pepper, soy sauce and other spices, was a practical way to preserve meat without refrigeration.This cooking style can be applied to different meats or even seafoods.
Pork adobo ingredients

•  1lb pork loin-cut into chunks
• 1 head garlic
• 1/4 c soy sauce
• 1 t Black pepper, freshly ground
• 1/2 c White vinegar 
• 1 tvegetable oil

baboy (pork adobo)
1. Place the pork in a medium-size pot together with the garlic, soy sauce, pepper and vinegar and let stand for 2 hours.
2. *(see note below) cook slowly in the same pot until the pork is tender (about 30 minutes).
                                                                         3. Transfer pieces of garlic to a seperate pan and fry in hot                             oil until brown.
4. Add the pork pieces to the garlic and the fry until brown.
5. Drain.
6. Add the broth to the fried pork and garlic and simmer for 10 minutes.
7. * note (i usually brown the pork before i add it to the soy sauce mixture in order to render more of the fat out.
8. mark soennichsen.