2 pounds pork belly (can substitute pork shoulder)
5 tbsp coconut vinegar (can substitute white vinegar or get the traditional filipino vinegar/soy combo Datu Puti)
2 tbsp palm sugar (can substitute brown sugar)
4 tbsp dark soy sauce
4 tbsp regular soy sauce
8 garlic cloves, diced
4 bay leaves
2 tsp whole pepper corns
3/4 cup (7 oz) water
Asian chili oil
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 20-30 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, cilantro and green onion.