Filipino Pork Adobo Singlish Swenglish

Hej all! I'm in Paris now for work and leisure but I thought I would update my blog while I have half an hour to spare. I never knew about this dish until my friend in London, Evelyn emailed me on Facebook about it, along with the recipe since she knows I'm always keen to try new things and it's one of her favourite dishes. She likes to add hard boiled eggs to the dish towards the end but I chose not to do so. In some way, this dish reminds me a bit of the Chinese pigs' trotters, only a dark vinegar is used and it is more sweet than sourish, like this dish. It keeps quite well too and is a perfect accompaniment to rice or if you just have a craving for something sourish-saltish. I've modified and combine a few recipes I searched to come up with this version.

Ingredients

500g pork, cut into cubes

1/2 cup white wine vinegar

1 head of garlic, finely chopped

2 pcs bay leaves

1/2 cup light soy sauce

1 cup water

1 teaspoon white whole peppercorns

1 teaspoon fresh ginger, finely chopped

Half an onion, chopped

2-3 medium size potatoes, cut into similar size cubes as the pork

Steps

1.  Brown the pork cubes in a pot with a little oil.
   
   
   
2. Add in the garlic, ginger and onions and stir fry it for a while.
   
   
   
3. Add in the water, vinegar and soy sauce and mix well.
   
   
   
   
4. Add in the bay leaves, peppercorns and bring it to boil before lowering the heat to let it simmer until the pork is tender and soft.
   
   
   
5. Add in the potatoes cube when the pork is about half way cooked to the tenderness you desire. If the water level runs down, just add some to top it up a little. The idea is that it is not a stew but a dish with more gravy than usual.