Filipino Adobo (Adobo baboy) - pork and garlic

It was very delicious, but it wasn't like I remembered. For a start, the sauce was very thin, and if we had reduced it to a nicer consistency, it would have been too little. I remember this dish of being a braise, actually like a Asian version of Coq au Vin (we usually had it with chicken, which would be Adobo manok). Either way, it was nice, but I will probably still try a few other recipes before I settle.

We only marinated it this morning, fearing that it would otherwise be too strong, and used six garlic cloves (four in the marinade, another two later on) instead of the whole bulb suggested - I still need to go to work tomorrow!