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1. Marinate the pork: Combine soy sauce, vinegar, peppercorns, garlic, and bay leaves in a bowl. Add the pork and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.

2. Saute the aromatics: Heat a pot or Dutch oven over medium heat. Add oil if needed. Saute the onions until softened and translucent (optional).

3. Sear the pork: Remove the pork from the marinade, shaking off excess liquid. Brown the pork in batches until golden brown on all sides. Set aside.

4. Simmer the adobo: Pour the remaining marinade into the pot and bring to a boil. Add the browned pork and enough water to cover the meat. Reduce heat to low, cover the pot, and simmer for 30-45 minutes, or until the pork is tender and the sauce has thickened.

5. Adjust and serve: Check the seasoning and add salt to taste. Serve hot with steamed rice and enjoy!

• 1 kg pork belly, cut into 1-inch cubes (or your preferred cut)

• 1/2 cup soy sauce

• 1/4 cup vinegar (white, coconut, or a combination)

• 1 tbsp black peppercorns

• 5 cloves garlic, crushed

• 4 bay leaves

• Water (optional)

• Salt to taste

• You can adjust the amount of soy sauce and vinegar to your preferred taste.

• Some variations include adding chilies for heat, coconut milk for richness, or pineapple chunks for sweetness.

• For a thicker sauce, cook the adobo uncovered for the last few minutes to reduce the liquid.

• Panlasang Pinoy Adobo Recipe: https://panlasangpinoy.com/filipino-food-pork-adobo-recipe/

• Get Cookin' Adobo Recipe: https://www.youtube.com/watch?v=Ix5Dnud1bl0