For the Adobo (can be made with chicken or pork)

• 3 lbs pork butt or top round, cut into cubes
• 4 bay leaves
• 2 cloves garlic, sliced thin
• 1 tsp pepper
• 2 cups vinegar
• 1 cup soy sauce
• 1 medium onion, sliced thin

Atcharang Papaya (Pickled Papaya) - Recipe yields 12 cups

Ingredients for Step 1

• 3 lbs green papaya, grated
• pinch of salt
• 1 cup vinegar
• 1 cup water

For Step 2

• 1 cup vinegar
• 1 cup water
• pinch of salt
• ¾ cup sugar
• 4 oz carrots, julienne
• 4 oz jalapenos, chopped
• 2 cloves garlic, sliced thin
• 1 oz fresh ginger, julienne

Garnishes

• salsa verde
• lime wedges

Make the Atcharang Papaya (Pickled Papaya)

Step 1

1. Add 1 cup vinegar, 1 cup water and a pinch of salt to grated papaya. Mix well
2. A handful at a time, squeeze juice out of the papaya.  Set papaya aside

Step 2 - Blanch the Condiments

1. In a heavy pot, heat 1 cup of water, 1 cup of vinegar, a pinch of salt and ¾ cup sugar
2. Add carrots, jalapenos, ginger and garlic and bring to a boil, then remove from heat
3. Pour over papaya.  Allow to soak for several hours or overnight in the refrigerator
4. After allowing to soak, for the second time squeeze juice out of the papaya by using a cheese cloth.  Set aside

Step 3

1. Bring vinegar and sugar to a boil.  Add green beans and carrots
2. Bring to a quick boil.  Remove from fire

Step 4

1. Add to mixture.  Mix, then add grated papaya.  Mix well.  Allow to cool.  Place in preserving jars
2. Refrigerate several hours or overnight to cure before using

Make the Pork Adobo

1. Combine ingredients.  Marinate several hours or overnight
2. Place in heavy pan or wok, add onions, bring to a boil, reduce heat and simmer for approximately 45 minutes or until pork is tender
3. For the sauce, after the cooking process, reduce sauce until thickened

Assemble the Taco

1. Have ready warmed corn tortillas
2. Remove the bay leaves from the marinated pork
3. Cut pork into small pieces and add to tortilla
4. Top with atcharang papaya and salsa verde
5. Garnish with lime wedges