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3–3 1/2 lbs. pork shoulder, cut into bite-size pieces
1/2 C. white vinegar
1/4 C. soy sauce
10 peppercorns, or lots of ground black pepper
5–10 cloves garlic (depending on your love of garlic)
3 bay leaves
Oil for browning
Heat oil in a large pot and brown the pork pieces in a single
layer. (You may have to brown it in two batches.)
Add the garlic and sauté for a minute. Add the soy sauce, vinegar,
bay leaf, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for
45 minutes, or until the pork is tender (You don't want the pork
to dry out, so if the liquid falls below the meat level, add water
as needed—1/2 cup at a time.)
When the pork is tender and you have the desired amount of sauce,
serve over rice.
[NOTE: the traditional recipe uses equal parts vinegar and soy
sauce, but Jackie's interpretation is more vinegary!]
Source: Jackie
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