Pork Belly Adobo

Ingredients:

• 2/3 cup soy sauce
• 5 cloves garlic, peeled and crushed
• 1/4 cup sugar
• 0.5 tsp black peppercorns
• 1.3 kg of boneless, skinless pork belly, cut the flesh into 5 cm pieces (16-20 pieces)
• 1/4 cup canola oil
• 1 large yellow onion, finely diced
• 2 bay leaves
• 1/4 cup white distilled vinegar
• Boiled jasmine rice, for serving

Preparation:

1. Combine the soy sauce, garlic, sugar, and peppercorns in a large bowl. Add the pork, cover, and marinate in the refrigerator for at least 2 hours or overnight (you can marinate in a 4-liter freezer bag). Stir twice at regular intervals to thoroughly coat the pork belly with the marinade.
2. Drain the brisket in a colander set over a bowl; set aside the marinade and garlic. Heat oil in a large Dutch oven over medium heat. Brown the pork in batches, being careful not to overcrowd the pan and turning frequently, until browned on all sides, 6-8 minutes per batch (the peppercorns may stick to the pork; this is normal). Keep an eye on the brisket; the sugar in the marinade will cause it to brown faster, so reduce the heat if necessary to prevent burning. Remove the pork with a slotted spoon and set aside.
3. Pour out all the fat from the cauldron, reserving only 2 tablespoons. Add the garlic from the marinade and onion and cook, stirring, until the onion is translucent, 10-12 minutes.
4. Return the pork, strained marinade, 1 cup water, and bay leaf to the pan and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until the pork is tender but still brittle, about 1 hour 25 minutes.
5. Add the vinegar, but do not stir. Cook, uncovered, until the sauce thickens to the consistency of tomato sauce, about 20 minutes more. Remove from heat and skim off any fat from the surface of the sauce (there will be a lot of it from the brisket). Let it sit for 15 minutes before serving; the sauce will continue to thicken. Serve with jasmine rice.