Travis own version of Adobong Manok, take note that his adobo is” white sauce adobo”

Ingredients: 2 kilos pork (with some fatty parts like the belly or liempo)
10 cloves garlic
1 tsp coarsely cracked pepper
2 pcs laurel leaves
1/2 cup water
1 1/2 cups sukang puti or coco vinegar (datu puti)
1 1/2 tablespoon sea salt

1. Combine all ingredients in a thick saucepan or kawali,

2. Cover and simmer over medium heat. Check occasionally and stir to prevent the meat from sticking to
the bottom of the pan. Allow liquid to reduce. Cook until fully reduced and only the oil is visible, with the sauce dried into tasty bits clinging to the meat.

3. Turn up the heat to crisp them meat and cook until crispy golden brown. Adjust heat occasionally to prevent the meat from scorching. Serve warm with tomatoes or native pickles

You can store the adobo in a clean jar with cover. Allow to cool and store in refrigerator or cool dark part of pantry. When submerged in pork fat and properly cooked, adobo will keep for several parts in the refrigerator.