Pork Adobo

This is a traditional Filipino recipe. Makes 4 to 6 servings

5 cloves garlic, finely chopped
1 medium onion, finely chopped
2 tablespoons vinegar (preferably balsamic vinegar)
5 bay leaves
2 sticks cinnamon, cut in half lengthwise
1 teaspoon freshly ground black pepper
11/2 teaspoons coarse salt
1/2 teaspoon MSG (monosodium glutamate; optional) or Accent
31/2 pounds pork butt (also labeled Boston), cut into 1-inch pieces
2 tablespoons olive oil
1 cup water
1 tablespoon soy sauce

In a large bowl, place garlic, onion, vinegar, bay leaves, cinnamon, pepper, salt and MSG, if desired; mix. Add cubed pork. Toss well, cover, and refrigerate to marinate for 2 hours, stirring every 20 minutes, or marinate overnight.

Heat olive oil in a large, heavy skillet over medium heat. Add pork and seasonings and cook uncovered for 20 minutes until morsels become firm. Add 1 cup water, reduce heat to low and simmer covered for 1 hour. Stir in 1 tablespoon soy sauce and cook uncovered until gravy reaches desired consistency, about 5 to 10 minutes.