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Keoni Chang Pork Adobo

kept byJohnReese


2 Tablespoon vegetable oil
2 Pound pork butt, belly or shoulder, cut into 1 ½ inch pieces, pat dry
1⁄2 Cup distilled vinegar
1⁄3 Cup water
1⁄3 Cup shoyu
1⁄2 each head of garlic, peeled and crushed
1 1⁄2 Teaspoon Whole black peppercorns
2 leaf bay leaves



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