2 pounds pork belly (can substitute pork shoulder)
4 tbsp white vinegar
3 tbsp brown sugar
3 tbsp dark soy sauce
6 garlic cloves, diced
2 bay leaves
2 tsp whole pepper corns
3/4 cup (7 oz) water
Asian chili and cilantro for garnish.
Rice to serve pork over
Cut the skin off your pork belly and dice it into roughly 1 1/2 inch cubes.
Marinate the diced pork belly with the white vinegar, brown sugar, soy sauce, garlic, pepper corns and bay leaves for 1-4 hours.
Drain the pork belly from the marinade, reserve the marinade. In a large heavy based pot, brown off the pork belly so you have a good color on all sides.
Once your pork belly is nicely browned, add the marinade to the pot with the water. Bring this to a simmer, turn to low and cook for an 1 or 1 1/2 hours or until the pork is super tender. Stir occasionally and scrape the browned bits from the pot. The sugar will get sticky and brown.
For the last 20 minutes, take the lid off the pot so the sauce reduces and becomes nice and sticky.
Serve the pork adobo with rice and red chili and cilantro.