Pork Adobo

In Filipino cuisine, adobo refers to a common and very popular cooking process indigenous to the Philippines.When Spanish colonizers first took administration over the Philippines in the late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as "adobo," which is the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

Yield:

Serves 4

Ingredients

1. 1 1/2 pounds pork belly or spare ribs, chopped to 1-inch cubes
2. 1 tablespoon vegetable oil
3. 1 medium onion, chopped
4. 2 cloves garlic, chopped
5. 1/4 cup soy sauce
6. 1/4 cup vinegar
7. 1/2 cup water
8. 1 bay leaf
9. 1/2 teaspoon paprika
10. 1/4 teaspoon freshly ground black pepper
11. 2 tablespoons brown sugar
12. 8 to 10 cherry tomatoes, halved

Directions

1. In a medium to large pot, heat oil over medium-high heat and cook pork until brown and crispy on the outside, about 3 minutes.
2. Add onions and garlic and cook until onions are caramelized, about 2 minutes.
3. Add soy sauce, vinegar, water, bay leaf, paprika, and black pepper. Simmer for 10 to 15 minutes, until sauce is slightly thickened. Stir in brown sugar to melt. Add cherry tomatoes and cook for another minute. Serve with rice.

Notes