FLORAS PORK ADOBO

By Flora Bumanglag

4 packages cubed pork (about 5 pounds)

2 packages pork belly (about 3 pounds), sliced 1/2-inch thick
Freshly ground pepper, to taste (4 to 5 turns of a pepper grinder)
6 to 8 bay leaves
1/2 to 3/4 cup soy sauce (Silver Swan brand preferred), or more as needed
1/2 to 3/4 cup cider vinegar, or more as needed
1/4 cup vegetable oil
2 heads garlic, cloves separated, peeled and crushed
1-1/2 medium onions, sliced
2 to 3 tablespoons oyster sauce

Wash and drain all the pork. Combine in large bowl with pepper, bay leaves, soy
sauce and vinegar. Add more soy sauce and vinegar in equal amounts if mixture seems
dry.

Heat oil in large wok. Saute garlic until brown. Add onions; toss. Add pork pieces
with liquid. Reduce heat to simmer and cook 30 to 45 minutes until liquid cooks off
and meat renders its own fat.

Drizzle with oyster sauce and toss so pieces are nicely glazed. Serves 12 to 14.

Approximate nutritional information, per serving (based on 14 servings and using

3/4 cup each soy sauce and cider vinegar): 780 calories, 63 g total fat, 21 g
saturated fat, 175 mg cholesterol, 1,000 mg sodium, 4 g carbohydrate, no fiber, 1 g
sugar, 46 g protein.