this is known as adobo in the philippines, which refers to a cooking style rather than the name of the dish. there are many variations of the recipe, and this version includes papaya, because the enzymes in the unripe fruit are excellent for tenderizing meat.

• 1 1/2 lbs lean pork, diced
• 1 garlic clove, crushed
• 1 tsp paprika
• 1 tsp crushed black peppercorns
• 1 tbsp granulated sugar
• 3/4 cup palm or cider vinegar
• 2 small bay leaves
• 1 3/4 cups chicken stock
• 2oz / 50g creamed coconut (coconut cream)
• 3/4 cup vegetable oil, for frying
• 1 under-ripe papaya, seeded and chopped
• salt
• 1/2 cucumber, peeled and cut into batons
• 2 firm tomatoes, skinned seeded and chopped
• 1 small bunch of chives, chopped

• marinate the pork with the garlic, paprika, black pepper, sugar, vinegar and bay leaves in a cool place for 2 hours
• add the chicken stock and cocount
• transfer to a wok and simmer gently for 30-35 minutes, then remove the pork and drain
• in a frying pan, heat the oil and brown the pork
• remove and drain
• return the pork to the sauce with the papaya
• season with salt and simmer for 15-20 minutes
• garnish with the cucumber batons, chopped tomatoes and chives and serve