Pork Adobo

Pat pork pieces dry. Heat a thin layer of oil in a large, heavy-bottomed pot over medium-high heat. Fry the pork in batches until lightly browned on all sides; remove and set aside.

In the same pot, reduce heat to medium. Add a little more oil if needed, then sauté the minced garlic until lightly golden and fragrant. Add the chopped onion and cook until softened.

Return the browned pork to the pot. Pour in the pork broth, then add the soy sauce, cane vinegar, long green chilies, bay leaves, whole peppercorns, and chopped palm sugar.

Cover the pot and let simmer over medium heat for 5–10 minutes. Do not stir or mix during this stage to allow the vinegar to mellow.

After that initial simmer, reduce heat to low and continue to cook, covered or partially covered, for 1–2 hours (see note on timing) until the pork is very tender and the sauce has reduced. You want the meat to be glossy and almost 'swimming' in its own rendered fat, similar to a confit.

Optional: If using soft-boiled eggs, add them to the pot 2–3 minutes before serving to keep the yolks jammy.

Taste and adjust seasoning — add a pinch more palm sugar for sweetness or a splash more soy for saltiness if needed. Remove bay leaves and peppercorns if desired.

Serve the pork adobo over hot steamed rice. Top with crispy garlic bits and sliced onion leeks, and serve with hard- or soft-boiled eggs on the side.