SOY PORK

You would think that this is Adobo... well you can say that it is but I took the vinegar out of the recipe and that disqualifies this menu as an adobo because vinegar is one of the major ingredients.

Besides, in adobo, you'd have to boil the pork to tenderize, before you put in the vinegar, otherwise the pork becomes tough.

I call it 'Soy Pork'. The dark color that dominates the dish , is evidently because of the soy sauce. You need not boil too long to tenderize because of the absence of the vinegar.

As soon as enough amount of water has evaporated, leaving just a small quantity of thick sauce, add sugar and garlic and just mix it up to let the pork absorb the savory flavor.

THEN separate the sauce. Add Olive oil to the pan, fry garlic until golden brown and bring the pork back into the pan. (Get a portion of the fried garlic to use as topping)

Stir fry the pork and at small amounts, sprinkle some brown sugar. The pork will have some slight glaze to it. Add a little more soy sauce to darken the meat and then sprinkle a little more sugar.

SERVE HOT... better in a hot plate... and pour on the sauce for that dramatic sizzle... top with fried garlic and garnish with your herbs...