This adobo recipe is cooked with almost the same ingredients less the soysauce. Instead of soysauce I used achuete powder.
Layer the slices of liempo topped with vinegar, salt, crushed garlic, whole peppercorn, bayleaves, slices of onions on a deep pan. Bring to boil on medium heat till the meat is done and the juice is almost gone.
On a small bowl place 1 tspn. of cooking oil and 1 tspn. of achuete powder. Dissolve atchute in oil and pour on the adobo mixture. Continue boiling on low heat till all the vinegar juice mixture dries. When the adobo starts to sizzle continue cooking while mixing till you start seing the natural oil then its ready to serve.