Twice cooked pork. Modifications to make it easier: left out garlic scapes and just used a ton of green onion/scallions, mushrooms, and cabbage, and subbed the tianmianjiang with hoisin sauce. Also, only refrigerated the pork for 10 minutes. Still turned out delicious! Because I had it on hand, I added just a little bit of some spicy, jarred, shredded bamboo. Man, that was good.
This basic pork adobo recipe shows my own way of cooking pork adobo. It depicts how I make this dish using core ingredients. Note that this method might not be the same as the traditional way, but its result has always been good