I start by chopping 6 to 8 cloves of garlic with peppercorns (I like them cracked and fine rather than whole):
In the meantime while my meat is frying, I pour into a measuring cup, 3/4 cup light soy sauce and 1/4 cup apple cider vinegar. Most people use 1/2 cup soy sauce and 1/2 cup vinegar, but as I mentioned earlier, I like my adobo less sour.
Next I drain the grease from the meat (which saves you having to skim it later from your stew) and toss the chopped garlic and peppercorns and 2 to 4 bay leaves into the frying meat.
I like my sauce syrupy rather than watery, and so I remove the meat and cook the liquid down.
Done! My sunday lunch of Anna's adobo and steamed brown rice.