Adobong May Sarsa

I haven't thought of my Nanay Auring for quite sometime now - but I have been thinking of her these past few days and  I think it's because I have been thinking a lot about food. Nanay was such a great cook and a lot of the food I cook very well - I learned from her.

For dinner I made My Nanay's Special Adobo. As with all other recipes I learned from Nanay or even from my Mom - the quantity of ingredients are approximations.

Adobong May Sarsa

(serves 4)

2 lbs of pork meat chopped into bite sized pieces ( I like to use pork ribs)
1/2 cup white vinegar
1/4 cup soy sauce
1/2 cup water
Salt and pepper to taste
4-6 cloves of garlic minced.(divided)
1/2 onion finely chopped
1-2 tomatoes finely chopped.

Directions:
1. make the adobo. Mix the soy sauce, vinegar, water, 1/2 of the garlic and salt with the pork pieces in a pot. Cook until boiling and simmer in low heat until tender ( add water as needed. When the meat is tender and the liquid has reduced by half,turn off heat and set the Adobo aside.
2. In a separate pan, sauté the garlic, onions and tomatoes and add the Adobo and simmer for a few minutes in low heat.
3. Best enjoyed with a steaming bowl of  rice