Classic Filipino Pork Adobo with Garlic Rice

In a large pot or Dutch oven, combine the pork, 0.5 cup soy sauce, 0.5 cup white vinegar, 1 tablespoon whole black peppercorns, 4 minced garlic cloves, and 2 bay leaves. Stir well to combine.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the pork is very tender.

While the adobo simmers, prepare the garlic rice. Heat 1 tablespoon vegetable oil in a large non-stick pan over medium heat. Add 4 finely minced garlic cloves and sauté for 2-3 minutes until golden brown and fragrant. Be careful not to burn the garlic.

Add 3 cups cooked rice to the pan with the garlic. Stir well to combine, ensuring the garlic is evenly distributed. Cook for 3-5 minutes, stirring occasionally, until the rice is heated through and slightly toasted.

Once the pork is tender, remove the lid from the adobo. Increase the heat to medium-high and simmer uncovered for 10-15 minutes, allowing the sauce to reduce and thicken slightly. Stir occasionally to prevent sticking.

Taste the adobo and adjust seasoning if necessary. Remove the bay leaves before serving.

Serve the Filipino Pork Adobo hot, spooned over the fragrant garlic rice.