½ lb pork shoulder, cubed
2 tablespoons olive oil
6 cloves of garlic, crushed
3 tablespoons rock sugar or brown sugar
1 cup of light soy sauce
1 cup of vinegar, white or balsamic
3 bay leaves
1 tablespoon black peppercorns
Heat olive oil heavy skillet and fry garlic till brown.
Add rock or brown sugar and once it melts, add chicken pieces skin side down and brown the meat, about 5 minutes per side.
Remove chicken and brown pork, then return chicken pieces to skillet.
Add soy sauce, vinegar, bay leaves and peppercorns. Top off with water so that meat is ¾ submerged in liquid.
Bring adobo to a boil, then simmer covered for an hour. If you are using pork shoulder, it will take longer.
Garnish with chopped parsley, fried minced garlic, fried shallot slices, and serve with garlic rice and a fried egg.