Filipino Pork Adobo

Step 1

Pat the pork cubes dry with paper towels by pressing firmly on each piece until no moisture beads appear, so they brown better when they hit the hot pan.

Step 2

Smash each garlic clove with the flat side of a chef's knife by pressing down hard on it with the heel of your hand, cracking the papery skin so it falls away easily.

Step 3

Set a 5-quart heavy-bottomed pot over medium-high heat and wait until a drop of water flicked into the pot evaporates instantly, about 2 minutes.

Step 4

Add one-third of the pork cubes to the hot dry pot in a single layer, without moving them, until the bottoms turn deep brown like caramel, about 4 minutes.

Step 5

Flip each piece over with tongs and cook the second side until deep brown, about 3 minutes, then transfer to a clean plate using the tongs.

Step 6

Repeat steps 4 and 5 with the remaining two-thirds of the pork in two batches, browning the same way and placing all cooked pieces on the plate.

Step 7

Pour 0.5 cup of the vinegar into the hot pot, tilting it side to side, and use a wooden spoon to scrape up all the brown stuck-on bits from the bottom.

Step 8

Return all the browned pork to the pot by sliding it in from the plate, scraping any juices that pooled beneath the meat.

Step 9

Pour in the remaining 0.5 cup of vinegar, the soy sauce, and 1.5 cups of water, stirring with a wooden spoon until the liquids blend together, about 30 seconds.

Step 10

Add the smashed garlic cloves, 3 bay leaves, 1 teaspoon of black peppercorns, and 1 tablespoon of brown sugar, stirring once to combine.

Step 11

Bring the liquid to a boil over medium-high heat, watching for large bubbles breaking the surface, about 3 minutes.

Step 12

Reduce the heat to medium-low so small bubbles form around the edges but the center barely moves, then cover the pot with a lid.

Step 13

Simmer covered for 30 minutes, until the pork is fork-tender — when you pierce a piece with a fork, it should break apart easily with no resistance.

Step 14

Uncover the pot and remove the bay leaves with a slotted spoon, leaving the pork and liquid in the pot.

Step 15

Taste the sauce and add more soy sauce or brown sugar if desired, stirring until any added sugar dissolves, about 20 seconds.

Step 16

Divide the pork and sauce evenly among four shallow bowls or plates, spooning the cooking liquid and garlic cloves over each portion.