Philippine way of cooking pork adobo is unique. Before braising meat is fried over high heat and only then stewed in vinegar and soy sauce with spices. This cooking method makes pork tender and adding of coconut milk gives a distinct taste. Cook pork adobo for family or holiday dinner and serve with boiled rice or vegetables.

✅ Ingredients:
• pork neck – 2 lb | 1 kg
• onion – 7 oz | 200 g
• garlic – 6 cloves
• coconut milk – 1 cup | 250 ml
• brown sugar – 1 tbsp
• soy sauce – ⅓ cup | 80 ml
• white vinegar 6% - ⅓ cup | 80 ml
• 4 bay leaves
• ground black pepper – ½ tsp
• red chili flakes – ¼ tsp
• salt – ½ tsp
• cooking oil – 2 tbsp
• 1 red chili pepper
• scallion – 2 stalks
• water – 1 cup | 250 ml

✔︎ You will need:
• casserole or heavy stockpot
• carving board
• bowl

📙 Preparation:
1. Cut the pork into small pieces and divide the amount.
2. Heat a casserole or stockpot over high heat, add 1 tbsp of cooking oil and fry the meat on all sides until golden brown for about 4 minutes over high heat in two parts. If needed add another tbsp of vegetable oil. Replace the fried meat into a bowl.
3. Add the onion cut into half rings, chopped garlic, red chili flakes, ½ tsp of salt into the casserole and fry over medium heat for 3-4 minutes.
4. Add the soy sauce, white vinegar, bay leaves, ground black pepper, water and fried meat.
5. Bring to a boil, cover with a lid and braise over low heat for 30 minutes.
6. Add the sugar and coconut milk, stir, bring to a boil and simmer with the lid opened a crack over low heat for an hour.
7. Sprinkle your adobo pork with the chopped scallion and chili pepper.
8. Serve it hot with rice or vegetables.