2 lbs pork shoulder or pork butt, cut into cubes
1/3 cup vinegar
2 tablespoon soy sauce
5-6 cloves garlic, minced
1/2 teaspoon whole peppercorns
salt and ground black pepper to taste
1 teaspoon sugar (optional)
4-5 pieces bay leaf
2 tablespoon cooking oil
1/2 tablespoon achuete powder diluted in 1 teaspoon cooking oil
1 cup water
Saute garlic in cooking oil till caramelized.
Add slices of pork and saute till pork turns golden brown.
Add water, vinegar, sugar, soysauce, peppercorns and bay leaves.
Simmer in medium low heat till meat is fully cooked and sauce thickens.
Season with more salt and ground black pepper only if needed.
Once sauce is really thick pour in the achuete oil.
Simmer in low heat till adobo starts to sizzles.
Remove from heat and serve hot.