Adobo is a great dish made with soy and vinegar. You can adjust the ratios of soy and vinegar to make it either more tart (more vinegar) or more salty (more soy).

3 lbs boneless pork shoulder (cut to 1 inch cubes)
1/2 cup dark soy sauce
1/4 cup vinegar
2 cups water
1 large bay leaf
1 large garlic clove (crushed)
1/2 tsp whole black peppercorns

In this recipe we use a fairly inexpensive cut of meat: Pork Shoulder. Like most cheap cuts of meat, pork shoulder benefits from extended cooking time. If you cook it in a pan or oven for a short period of time on high heat, you end up with meat that is tough and chewy. The key is to brown the pork shoulder and then let it simmer on med-low heat for up to an hour and a half.

Cute the pork shoulder into 1 inch cubes and brown in a frying pan with 1 tsp of oil. Place pork shoulder, soy, vinegar, water, bay leaf, garlic and peppercorns to a large pot and bring to a boil. Reduce heat to med-low and let simmer for one hour or until the pork is tender.

Charles
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