There are 7,107 islands (low tide) in the Philippines and I bet there are as many recipes for Adobo as well. Philippine adobo is usually any kind of meat (chicken, pork, beef or sometimes lamb) that has been braised in a mixture of garlic, peppercorn, bay leaf, vinegar and soy sauce--which is the basic recipe. This varies from every region and every household I think. My version for today's lunch follows the basic recipe but I chose to make it spicy with the addition of bird's eye chili (siling labuyo) and cornstarch to thicken the sauce a bit.
250 grams pork belly (liempo)
4 cloves garlic, peeled and minced
1/4 cup soy sauce
1/4 cup apple cider vinegar
1 piece bird's eye chili (siling labuyo), chopped
2 cups water
1 tablespoon cornstarch dissolved in 4 tablespoons cold water
Slice pork belly into even-sized cubes. Place meat, garlic, soy sauce, vinegar, peppercorn, chili and water in a pot. Boil for 10 minutes until vinegar is cooked, do not stir. Bring the heat to low and simmer until pork is tender--the mixture can be stirred at this point. When the meat is tender, remove to a plate. Dissolve cornstarch in water and add to pan, let the mixture boil until it is thickened. Pour over meat.