Precolonial Adobo

Ingredients for Precolonial Adobo

• 1½ kg pork belly or shoulder, cut into thick chunks
• ¼ cup salt
• 2 heads garlic, crushed
• 8 dried bay leaves
• ½ cup cane vinegar, preferably sukang Iloko or sukang tuba
• 3 tbsp lard
• 2 tbsp black peppercorns

How to cook Precolonial Adobo

1. 1.Rub pork with salt and rest for at least 1 hour; refrigerate overnight for a deeper cure.
2. 2.Line an earthenware or heavy pot with lard, then layer pork, garlic, bay leaves, and peppercorns.
3. 3.Pour in vinegar without stirring. Bring to a boil uncovered over low heat.
4. 4.Cover and simmer undisturbed for 2 hours, until the pork is fork-tender. Serve hot with rice or boiled root crops.