1½ teaspoons whole black peppercorns, coarsely ground
1 head garlic, minced or pressed
1 bay leaf
1 cup filtered water
1 cup low sodium chicken broth
2 teaspoons pure palm sugar (*optional)
2 tablespoons grape seed oil
1½ tablespoons shallots, minced, divided
DIRECTIONS
In a large bowl, place the pork, sake, soy sauce (or tamari,) pepper, garlic, and bay leaf. Toss to combine. Marinate for 12 hours or overnight in the refrigerator.
In a Dutch oven over medium-high heat; add pork marinate, water and broth; and bring to a boil. Using a stainless steel mesh skimmer, take off the foam and fat that rises to the top. Reduce the heat to medium-low. Cover the pot and cook until tender, about 1½ hours. If you're using a pressure cooker, cut time to half (about 45 minutes.)
Using the skimmer, fish the pork out of the pot, discard the bay leaf, and place on a medium bowl. Set aside. Adding palm sugar (if using) to the broth, cook over medium-high heat until liquid is reduced to almost ½ the amount, (about 1½ cups,) or about 25 minutes. Set broth aside in a glass bowl when done.
Add oil to the Dutch oven, over medium-high heat. Add shallots to the pot, working in batches if necessary, brown the pork. Add broth back into the pot, reduce heat to medium-low. Cook for another 15 minutes, until mixture combined and well melded.
Recipe by Flavor and Friends at http://flavorandfriends.com/adobo-pork-sirloin/