It's pork thigh is the best part for me to cook for pork adobo. The skin is like a jelly when it cooked so tender.
I just used bay leaves, onions, garlic, black pepper, black beans, banana flowers, vinegar, soy sauce, salt and sugar. Marinate it for three hours and try to cook it in a low heat. You can achieve your desired tenderness without burning the meat when the heat is so low. The more it gradually cook, the more and best taste will prevailed. Try it and say if I am wrong.
Today is a cheat day. Eat more pork adobo and extra rice!
