- 1kg Pork Belly (big chunks)
- 1 liter White Vinegar
- 300g Crushed garlic
- 10g Black peppercorn
- 5 pcs Bayleaf
- 1 tsp. Salt
- 3 pcs. White onion puree
- 2 cups Water
- Marinate and mix all ingredients overnight. Place it on large pot then boil for 10 minutes and simmer for 1 hour or until tender.
- Remove oil from adobo fat, and fry skin of adobo belly chunks into adobo oil until golden brown.
- Toss again into remaining sauce and serve immediately.
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