pork adobo

6 pork loin chops or leg chops, about 1 kg (2 lbs)
8-10 cloves garlic
1 cup white vinegar
1 cup water
1-1/2 tsp salt
2 bay leaves
1/2 teaspoon ground black pepper
lard or oil for frying

Cut skin from pork and discard.
If chops are large, cut into serving pieces.
Put pork and all other ingredients except oil or lard into a heavy saucepan, and marinade for one hour.
Bring to the boil, then reduce heat and simmer for 40 mins. or until pork is tender.
Revome pork from pan.
Boil liquid over high heat until reduced and thickened.
Strain into small bowl and spoon fat from top into frying pan.
Add lard or oil so that base of pan is covered with 5 mm fat and fry the pork pieces until evenly brown and crisp all over.
Serve very hot accompanied by white rice.

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