filipino adobo pork

4  ounces		pork (cut in 2-inch cubes) or 4 lbs chicken (cut into serving pieces)
2  tablespoons		vinegar
1/2  cup		soy sauce
1  cup		water
3  teaspoons		bay leaves, crumbled
1		peppercorn
4		garlic cloves,s crushed
1/2  cup		medium onion, chopped
3/4  teaspoon		ground pepper
2  teaspoons		salt

Tip: For nutritional information on all the ingredients in filipino adobo pork just click on each ingredient name. Then adjust the serving size for any filipino adobo pork ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
2 Stove top instructions.
3 Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
4 Allow everything sit at room temperature for at least 15 minutes.
5 Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
6 Remove lid and cook 10 minutes more.
7 Serve with rice.
8 Slow Cooker instructions.
9 Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
10 Allow meat to sit at room temperature for at least 15 minutes.
11 Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
12 Serve with rice.
13 (Freezer instructions courtesy of Erindipity).
14 To freeze: Combine all ingredients in a ziptop bag. Freeze.
15 To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.