Pork Adobo Bowls

Instructions

1. Marinate the pork
   In a large bowl, combine the pork cubes, soy sauce, vinegar, minced garlic, bay leaves, and peppercorns. Mix well to ensure all pork pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours or overnight for best flavor.
2. Sear the pork
   Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Remove the pork from the marinade (reserve the marinade) and sear in batches until browned on all sides, about 3-4 minutes per batch. Don't overcrowd the pot.
3. Simmer the adobo
   Return all the seared pork to the pot. Add the reserved marinade and 2 cups of water. Bring to a boil, then reduce heat to low. Stir in the brown sugar until dissolved. Cover and simmer for about 45-60 minutes, or until the pork is fork-tender and the sauce has reduced and thickened slightly.
4. Cook the rice
   While the adobo is simmering, prepare the rice. Combine the rinsed rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
5. Reduce the sauce
   Once the pork is tender, uncover the pot and simmer for an additional 10-15 minutes to reduce and thicken the sauce. The sauce should coat the back of a spoon but still be pourable. Adjust seasoning with additional soy sauce or brown sugar if needed.
6. Assemble the bowls
   Divide the cooked rice among four serving bowls. Top each with a generous portion of the pork adobo and spoon the rich sauce over the meat and rice. Garnish with sliced green onions and optional chili slices.