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2 to 3 lb. pork, cut in large
4 cloves garlic, diced fine
1 yellow (medium) onion, diced
4 to 5 Tbsp. pickling spice
1/2 c. apple cider vinegar
1/4 c. soy sauce

Rinse pork and set aside. In large pot brown fat from
parts of pork chunks. When oil is hot (released from pork
chunks), remove fat and saute garlic and onion. Add pork
chunks and brown, stirring periodically. When pork has
browned, drain oil and add vinegar, soy sauce and pickling
spice. Cover and set heat at medium and let pork steam. When
steaming, the meat will release its own juice. Check periodi-
cally and stir. When juice has turned to basically oil, adobo
is ready (about 20 minutes). Drain oil and serve.
Note: You can substitute chicken. Use 1 whole chicken,
cut in serving pieces. Follow same directions.

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