Classic Adobo with a twist

The recipe was worth the try. 

I just find the meat too much and the oyster sauce too overpowering so I decided to add a little more water and sugar to the recipe - and it turned out perfect.  There were no left overs. 

Verdict:  Definitely worth the try.  I give it a 4 out of 5 plates.

Here is the original recipe:

3 kilos pork (I only used 1/2 kilo sliced pork steak / pork chop)
1 head garlic, minced
salt
pepper
oil
1/4 cup water (I added another 1/4 cup of water to dilute the overpowering taste of oyster sauce)
1/4 cup vinegar
1/4 cup soy sauce
1/4 cup oyster sauce
1 bay leaf
1 tbsp brown sugar (I added a teaspoon of sugar to lessen the saltiness from the oyster sauce)

Directions:

1. Rub pork with salt, pepper and half of the minced garlic. Marinate for 2 hours (I only marinated mine for 1 hour).
2.  Put water, vinegar, soy sauce, oyster sauce, bay leaf and sugar in a cooking pot.  Simmer.  *Do not mix.  allow the vinegar to evaporate.
3.  While simmering the sauce, pan fry meat until brown (around 4-5 minutes per side) then drop to the simmering sauce.
4.  Brown garlic.  Add to sauce.
5.  Mix to coat meat with sauce.  Simmer until meat is tender.
6.  Serve and Enjoy!

*best served with a hot garlic rice