Philippine way of cooking adobo pork is unique. Before braising meat is fried over high heat and only then stewed in vinegar and soy sauce with spices. This cooking method makes pork tender and adding of coconut milk gives a distinct taste. Cook adobo pork for family or holiday dinner and serve with boiled rice, potato or vegetables. br br ✅ Ingredients:br • pork neck – 2 lb 1 kg br • onion – 7 oz 200 g br • garlic – 6 cloves br • coconut milk – 1 cup 270 ml br • brown sugar – 1 tbsp br • soy sauce – 13 cup 80 ml br • vinegar 6 - 13 cup 80 ml br • 4 bay leavesbr • ground black pepper – ½ tsp br • red chili flakes – ¼ tsp br • salt – ½ tsp br • vegetable oil – 2 tbsp br • 1 red chili pepperbr • green onion – 2 stalks br • water – 1 cup 250 ml br br ✔︎ You will need:br • casserole or heavy stockpot br • carving board br • bowl br br Preparation: br 1. Cut the pork into small pieces and divide the amount. br 2. Heat a casserole or stockpot over high heat, add 1 tbsp of vegetable oil and fry the meat on all sides until golden brown for about 4 minutes over high heat in two parts. If needed add another tbsp of vegetable oil. Replace the fried meat into a bowl. br 3. Add the onion cut into half rings, chopped garlic, red chili flakes, ½ tsp of salt into the casserole and fry over medium heat for 3-4 minutes. br 4. Add the soy sauce, vinegar, bay leaves, ground black pepper, water and fried meat. br 5. Bring to a boil, cover with a lid and braise over low heat for 30 minutes. br 6. Add the sugar and coconut milk, stir, bring to a boil and simmer with the lid opened a crack over low heat for an hour. br 7. Sprinkle your adobo pork with the chopped spring onion and chili pepper. br 8. Serve it hot with rice, potato or vegetables.