Pork Adobo (Seasoned Pork)

• 2 lbs lean-type pork edged with ½-inch fat (pork steak or chops)
• 2 T. chopped garlic*
• 6 T. vinegar
• 1½ t. salt
• Dash of monosodium glutamate
• Dash of black pepper
• 2 bay leaves or 2 T. soy sauce**
• Water to cover pork

Clean and slice pork into bite-size pieces. Put pork in fry pan and add garlic, vinegar, salt, monosodium glutamate, black pepper, and bay leaves. Mix thoroughly and add enough water to cover meat. Simmer until all water has evaporated. Fry meat until brown on both sides, adding a little fat, if necessary. Serve hot.

*For Chicken Adobo omit garlic and add ginger root and whole pepper corns.

**If soy sauce is added to mixture, omit bay leaves and salt.