Pork Adobo

Confession: I’d never had Filipino adobo before I made it myself. Before developing this recipe, I spent at least two weeks (evenings only, granted) reading about it in books and online and being led down Filipino-food-culture rabbit holes, and I think what I’ve come up with based on that research is a classic, bare-bones adobong baboy (pork adobo); it features the traditional key flavoring elements of most adobo: vinegar, soy sauce, black peppercorns, and bay leaves. It is one of the most