Pork Adobo (Filipino Pork Vinegary Stew)

When I was working in Singapore, I had my first taste of Filipino cuisine when my Filipino colleagues brought me to a cafe in Lucky Plaza along Orchard road. It sure was tasty and a few of my faves are Sinigang(Tamarind Soup), Sisik(Hot plate minced pork and other parts of the pig.:P), Bicol Express(Coconut Pork Stew) and of course the very appetizing Pork Adobo. It's essentially a pork slowed cooked in a vinegary marinade. Other variations of Philippines National dish, Adobo include chicken, pork and chicken as well as squid.

 I haven't yet found a Filipino restaurant in London but will definitely be on a lookout for it. In the meantime, I shall just have to cook some of the dishes myself and hopefully do them well -ish. :)
It could have done with more browning(totally my fault as i should have waited a little longer when sautéing the pork) but it still tasted fab!

Recipe adapted from Pinay in Texas

Ingredients (serves 3-4)

800g pork shoulder, cubed

9 cloves garlic, minced

1 medium-sized onion, sliced

3 shallots, sliced

3 pcs whole bay leaves

3/4 cup vinegar

1/3 cup soy sauce
3/4 cup of water

1 Tsp black peppercorns

2 Tbsp honey

2 Tbsp vegetable oil

Procedure:

1. Marinate pork in soy sauce, vinegar, honey, bay leaves, 6 cloves minced garlic, and  sliced onion for at least 30 minutes. 
2. Remove pork from marinade and gently heat marinade.

3. In a large saucepan over medium heat, sauté remaining garlic and shallots in oil until shallots are translucent.

4. Add pork and sauté until juice starts to come out. Add the marinade, water and peppercorns. Mix well. Simmer for about 45 minutes or until pork is tender.