As I'm missing my grandmother today, I thought I'd share with you her recipe for pork adobo, a braised meat dish from the Philippines. It's the food I always requested she make when I'd come for a visit and a favorite of nearly everyone in our family.Ann's Pork Adobo
4-6 lb. Boston butt roast
2 Tbs. cooking oil
1 head of garlic, cloves separated and peeled
4 bay leaves
2 tsp. salt
1 tsp. black peppercorns
1/2 cup (approx.) apple cider vinegar
1/4 cup (approx.) soy sauce (La Choy is preferred)
4-5 Tbs. sugar
Cube pork into kabob-sized pieces leaving fat on the meat. Set aside.
In a large, wide pot, on medium high heat, saute garlic in oil until soft; add half of soy sauce.
Drop in cubed pork to brown, stirring occasionally.
When browned, add vinegar, salt & sugar.
Boil vigorously until most of the vinegar has evaporated, turn down the heat to low and add the rest of the ingredients.
Cook covered on the lowest heat for an hour and a half.
Serve over rice.