Paksiw na Baboy (Pork Adobo and Humba Style)

Steps

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1. 1
   Heat a pan and place the pork cubes in it without added oil. Sear the pork on all sides until golden brown, allowing the fat to render naturally.
   ▶ ≈0:57
2. 2
   Push the pork to the side and add the crushed garlic to the rendered fat. Stir quickly for about 1 minute until the garlic becomes light brown.
   ▶ ≈2:04
3. 3
   Pour in the soy sauce and stir well to coat all the pork pieces evenly.
   ▶ ≈2:30
4. 4
   Add the water and bring to a boil. Add the bay leaves and peppercorns, cover the pot, reduce heat to the lowest setting, and simmer for 30 minutes.
   ▶ ≈2:46
5. 5
   Flip the pork to ensure even cooking and color. Add a little water if needed to prevent the dish from drying out.
   ▶ ≈3:40
6. 6
   Pour in the white vinegar, cover the pot, and bring to a boil, stirring well.
   ▶ ≈4:33
7. 7
   Distribute the prepared banana blossoms evenly throughout the pot and stir gently.
   ▶ ≈4:49
8. 8
   Add extra water and continue cooking for 15 to 20 minutes until the pork is completely tender and easily chewed.
   ▶ ≈5:12
9. 9
   Add the brown sugar and stir gently. Adjust the sauce consistency to preference—if you like it saucier, stop here; if you prefer less sauce, continue cooking to reduce it.
   ▶ ≈5:34
10. 10
    Test the tenderness of the pork to ensure it has reached the desired texture. Season with Maggi Magic Sarap and stir gently to combine.
    ▶ ≈6:11
11. 11
    Transfer the dish to a serving plate and serve hot with freshly cooked rice.
    ▶ ≈6:36