Delicious Adobo Pork Stew - cooking recipe

Ingredients

3 1/2 lbs boneless pork shoulder butt (cut into about 1-inch cubes)
2 1/2 cups small frozen pearl onions (or to taste)
5 -6 carrots (peeled and cut into about 1-1/2 inch slices)
2 stalks celery, diced
2 -3 tablespoons minced fresh garlic (or to taste)
1 large bay leaf
3 whole cloves
1 cinnamon stick
1 teaspoon dried red pepper flakes (optional) or 1 teaspoon cayenne pepper, to taste (optional)
salt and black pepper
2 cups chicken broth or 2 cups water
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon cornstarch, mixed with
2 tablespoons water

Preparation

In a Dutch oven heat oil and butter over medium heat.
Season the pork with salt and pepper then add to oil and brown on all sides; transfer to a bowl (since there is quite a lot of pork you will have to do this in 2-3 batches).
Add in frozen pearl onions (or onion slices if using) garlic, carrots, celery, bay leaf, cloves, cinnamon stick and dried red pepper flakes or cayenne (if using) saute for about 5-6 minutes.
Stir in broth or water, vinegar and soy sauce; bring to a boil and stir with a wooden spoon to scrape up any browned bits in the bottom of the pan.
Return the browned pork to the pot along with any juices from the bowl; mix to combine and season with salt and black pepper.
Set oven to 325 degrees.
Cover the pot and bake for about 2 hours.
Check after 1 hour of cooking time and add in more broth or water if needed and discard the cinnamon stick, season with more salt and pepper if desired.
The last 15 minutes of cooking time mix cornstarch with water until smooth add into the simmering stew and cook until thickened (the stew will not be very thick).