Classic, old-fashioned pork ‘adobo’

This recipe came from my grandmother.

2 k sliced pork belly

250 g garlic, chopped

1 tbsp black whole peppercorn, crackled

6 pc laurel

6-8 tbsp of vinegar according to taste

1 Knorr chicken cube

In a deep pot, combine garlic, pepper, salt, laurel, chicken broth, vinegar and 10 glasses of water. Bring to a boil until pork is tender, approximately 30 minutes. Do not overcook.

Strain pork and garlic. Separate pork from garlic. Set aside broth.

Then, fry pork in oil, turning occasionally until golden brown. Oil will splatter since pork is wet. Add fried meat to the already simmering broth. This will take approximately an hour.

Chop garlic finely then fry until golden brown in the same pan where pork was fried. Return to broth and mix well. This will take another 30 minutes. Let it simmer. Sauce will turn brown without soy sauce, since pork and garlic have been browned.