Place the pork cubes in a shallow pan wide enough to hold them in a single layer.
Pour in the vinegar. Add the rest of the ingredients except the patis. Bring to the boil and cook without stirring until the liquid is reduced to half.
Stir the pork. Continue cooking with occasional stirring until the vinegar has been absorbed by the meat and pork fat has been visibly rendered.
Fry the pork cubes in the rendered pork fat until browned.
Pour in enough water to cover the meat. Season with patis.
Bring to the boil then lower the heat, cover the pan and simmer for at least an hour. By the end of the cooking time, the pork should be very tender and the mixture should be almost dry save for the rendered fat.
Serve the adobo with rice. As with any stew, it is even better the next day.
Adobo sa dilaw (turmeric) at tanglad (lemongrass) printed from https://casaveneracion.com/adobo-sa-dilaw-turmeric-at-tanglad-lemongrass/ for personal use only. Not for republication nor distribution.