Pork Adobo

Sautee pork without oil. Let the pork extract its own oil. Don't overdo to the point that it hardens the meat. Achieve a light golden brown color.

Set aside meat. Sautee garlic and "half of onions". Mix well until combined.

Put pepper, oregano, bay leaf and balsamic vinegar. And if desired toyo OR oyster sauce. Mix for 2 mins.

Pour chicken stock.

Let it simmer for an hour, but check every 15 to 20 mins on the water level. Make sure to reduce water only to a level that there is still enough for sauce.

Check for meat tenderness. Fats should be jelly-like texture.

If not yet tender add at least 1/4 cup water, if dried already and continue simmering until tender.

Add the banana blossoms if desired. It has to be pre-soaked.

Add green bell pepper. Can also be added half way during the simmering to give different sweet taste to the dish.

Add water if required. At least 1/4 cup only. And taste if there's a need to add balsamic vinegar.

After water is reduced, if there's not enough oil. Add olive or canola oil to pan fry the adobo. (twice cook effect to render more fat and make the meat absorb more flavor)

Add brown sugar half way during the pan fry. Beware not to burn. Don't leave the pan unattended, continue mixing.

Season with patis. Continue to pan fry until done.

Ready to serve. Reheat before serving so it won't be greasy.