Adobo is a Spanish word for seasoning or marinade, Spaniards during the 15th century encountered an indigenous cooking process which involved stewing meat with vinegar and salt so that it can be preserved longer as there was no fridge during that time.
- Deep fry potatoes until golden brown. Remove from pan then set aside.
- In a separate pot saute garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add pork belly and fry until browning occurs.
- Add 1/2 cup water, 1/2 cup vinegar, 1/2 cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 1 hour or until pork is tender.
- Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
- Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes.
- Simmer for additional 5 minutes then serve.