Place the diced pork pata meat in a cooking pan. Pour in the vinegar. Add the garlic, peppercorns and bay leaf. Turn the stove to high and bring to a boil.
Cook, stirring occasionally, until the pork starts to render fat. You will know you’ve reached this stage when you start to hear popping sounds.
Pour in the broth and the soy sauce and bring to a boil. If it appears too soupy, don’t worry about it. Pork pata broth is thick and sticky and once the adobo starts to cool on the serving platter, the sauce will thicken (it will turn into a gel if allowed to get cold). It is this characteristic of pork pata that makes this dish so wonderful. See, while simmering the pata, the ligaments melt and become part of the broth. So, when you pour the broth into your adobo, you get a full-bodied sauce.
When the liquid boils, add the beans. Bring to a boil once more then lower the heat, cover and simmer for 10 to 15 minutes (depending on how young the beans are — mature yard-long beans take forever to cook) until the vegetables are done.
Transfer to a serving platter. Garnish with snipped wansuy (believe me, wansuy transforms adobo into something inexplicably delicious) and serve at once.