Maple-Thyme Pork Adobo

Slow cooked then fried 2x until the meat was nice, soft and fell apart.

I cooked it in dark soy sauce and red wine vinegar and added maple + thyme while it cooked. Once it was ready, I fried the meat and added more garlic, then put it back in the sauce for a few hours. Right before serving, I fried it again, with a little brown sugar and put it back in the sauce (by this time, the sauce was reduced already to half and was thickened) Lastly, I added a touch of coconut milk before serving.

Went really well with garlic rice + Riesling.