Step 1

Heat an empty stock pot on high for 2 minutes without touching it.

Step 2

Add vegetable oil and heat for 10 seconds.

Step 3

Add pork and garlic and stir, browning for 1 minute.

Step 4

Stir in Sriracha, oyster sauce and black pepper and cook for 3 minutes.

Step 5

Add vinegar, soy sauces, stock and bay leaves, and stir. Bring to a hard rolling boil, cover with a lid and continue to boil for 5 minutes on high.

Step 6

Then reduce heat to medium and let cook for 1 hour and 5 minutes, stirring every 10 minutes or so. Remove from heat and let rest, lid on, for 10 minutes.

Step 7

Pull pork adobo with two forks to shred.

Step 8

Serve over a bed of jasmine rice with 2 tablespoons of braising liquid poured over each plate of shredded pork and rice.