Pork White Adobo

Most adobo today is made with a mix of soy sauce and vinegar, but this older recipe harkens back to traditional Filipino cooking, before soy sauce was so commonly used. Making abundant use of vinegar, a flavorful souring agent and preservative, this recipe is among the most ancestral preparations: The use of vinegar and braising tenderizes the meat and balances the fattiness of the pork.