Pork Adobo (beta)

Requires pressure cooker!

2 lbs pork shoulder meat, 1.5-2" cubes.  More fat is better.  Pork belly also works if you want to die in a fatty blaze of glory.

1 whole head garlic, peeled and smashed (use the super cool metal bowl trick to do this in 30 sec)
.25 cup soy sauce
.5 cup rice vinegar
2 tablespoons fish sauce
.25 cup dark brown sugar
2 bay leaves
1 teaspoon whole black peppercorn

OPTIONAL: 4 peeled soft boiled eggs

-Salt the pork cubes
-Toast bay leaves and peppercorns lightly in the dry pressure cooker.
-Add vinegar, soy sauce, fish sauce, and sugar and bring to a boil.
-Add the garlic and pork.  Bring up to 15 psi for 20 minutes
-Relieve pressure and transfer the pork and garlic to something that works under the broiler.  Heat broiler on high and crisp the pork under the broiler until just charring, 5-10 minutes
-While pork and garlic are crisping,  reduce the braising liquid in until very thick and coats the back of a spoon
-Coat pork/garlic in thickened sauce, and blowtorch or broil again until crisp
IF USING EGGS- roll them around in the sauce after glazing the pork.

Serve with rice.  This should feed about 4 people as a protein component of a multi-course meal.  Or it could be a morbidly obese dude's appetizer.