First step is to velvet your pork.

2 -3 pounds of pork butt or shoulder cut into 1.5″ cubes. Or somewhere thereabouts.

1/2 Tablespoon of baking soda.

Spread the baking soda over your pork cubes and mix/massage it all in. Let this set and tenderize for 20-30 minutes while you set up the rest of the prep.

For the sauce:

Prepare and set these ingredients aside.

1 cup white distilled vinegar, cheap kine is fine

1/2 cup shoyu (I use Kikkoman)

1/3 cup brown sugar

At least 6 cloves of garlic, sliced nice. I put a whole bulb in, cuz can.

1 Tablespoon of freshly ground black pepper. You can put whole peppercorns too – but I haven’t done this in years! I should.

I also haven’t added bay leaves in a long time, but a couple added in here work REALLY well.

Cooking steps:

Brown the tenderized pork in some olive or vegetable oil over high heat. You’re just browning for flavor, so you only have to do it on a side or two. Don’t fully cook the pork. Add the browned and pink pork to the instant pot.

Add all of the sauce ingredients over the pork.

Cover your instant pot, and set to ‘pressure cook‘ on high for 20 minutes. When the timer goes off, let it naturally release for at least 15 minutes.

Open the instant pot and add to thicken the sauce:

2 Tablespoons of corn starch, 3 Tablespoons of water. Mix well and add to the porkl adobo while stirring.

Heat on ‘Saute’ just until boiling and turn it off again. Sauce will thicken.