Adobo sa Dilaw

Put all ingredients in a nonreactive or stainless steel pot (do not use aluminum or copper pots). Boil for 3 minutes.

Reduce heat to simmer until pork becomes fork-tender, about 1 1/2 to 2 hours depending on the quality of your meat. Add a bit more water as needed. Adobo must be oily-saucy (not soupy) so add water with care.

Serve with grilled or steamed vegetables such as okra, kangkong, eggplant, kamote or sayote shoots with spicy bagoong on the side. (Try Bagoong-sauteed Beans with Mangoes)

Cooking tip: This dish is best cooked a day before and then simply reheated before serving.