1 kilo pork hocks ( pata)
1/2 cup soy sauce
3/4 cup vinegar
1/4 teaspoon peppercorn ( pamintang buo)
4 cloves garlic
3 cups water
1.Saute the garlic then add the pork hocks and saute until the pinkish color is gone.
2. Add the soy sauce and peppercorn then increase the heat making the soy sauce almost dry to enhance the color, then adjust the heat to medium and add the vinegar, cover and let simmer. Do not mix until the vinegar boils so that the texture of the meat will be nice and smooth.
3. Once boiling mix well then simmer for few minutes until the pork hocks absorbed the flavor and color.
4. Add the water and simmer until tender. If it is already tender and still has a lot of water increase the heat to make the soup evaporate making the adobo just saucy like the one in the picture.
5. Serve it hot.