Back to 4 servings 2 pounds pork shoulder or pork belly, cut into 1.5-inch cubes 0.333 cup low-sodium soy sauce, adjust to taste 0.5 cup cane, apple cider or white vinegar, cane or coconut vinegar preferred 6 cloves garlic, crushed 2 bay leaves, dried 1 teaspoon whole black peppercorns, not cracked or powdered 1 tablespoon brown sugar, optional, to taste 1 cup water, as needed 2 tablespoons neutral oil, such as vegetable, canola or avocado, for browning steamed white rice, to serve
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1 Step 1: Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the pork in batches until golden on all sides, then set aside.2 Step 2: In the same pot, reduce the heat to medium and saute the crushed garlic and peppercorns for about 1 minute, until the garlic looks glossy and lightly golden.3 Step 3: Return the pork to the pot. Add the soy sauce, vinegar, bay leaves, brown sugar if using, and enough water to just cover the meat. Bring to a boil without stirring for about 2 minutes to cook off the sharpness of the vinegar.4 Step 4: Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the pork is fork-tender.5 Step 5: Uncover and simmer for 15 to 20 minutes more, until the sauce reduces and thickens to a glossy glaze that coats the pork. Taste and adjust the soy sauce, vinegar or sugar.6 Step 6: Remove the bay leaves and serve hot over steamed white rice.getsaucepan.com/r/e79a086d-58f0-518b-9f6b-7b6d92c795e2
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