- Cooking Time:
- Preparation Time:
- 1 lb pork shoulder or pork stew meat cut into about 2" cubes;
- 1/3 cup cider vinegar;
- 1/4 cup soy sauce;
- 2 bay leaves;
- 10-15 small cloves of garlic;
- 1-2 cups chicken broth;
- 1/2 tsp sugar;
- 1/4 tsp salt;
- 1/8 tsp black pepper;
- 1/8 tsp paprika;
- 1 pinch turmeric;
- 1 whole dried hot pepper (leave whole to allow for removal after about 15 minutes or omit and just use a little cayenne pepper);
- 3-4 tbs of oil;
- 2 tsp corn starch;
- 1/8 tsp Kitchen Bouquet browning sauce (strictly optional);
- 1 bunch green onions chopped fine (optional).
- Bring 1/3 cup cider vinegar, 1/4 cup soy sauce, 2 bay leaves, 10 small cloves of garlic, 1 cup chicken broth, 1/2 tsp sugar, 1/4 tsp salt, 1/8 tsp black pepper, 1/8 tsp paprika, 1 pinch turmeric and 1 whole dried hot pepper (leave whole to allow for removal after about 15 minutes or omit and just use a little cayenne pepper), to a boil in a heavy bottomed coverable 8" diameter pot.
- I also add about 1/8 tsp Kitchen Bouquet browning sauce for a little more color but it's strictly optional.
- Add 1 lb pork shoulder or pork stew meat cut into about 2" cubes, stir well, partially cover the pot, and reduce the heat to medium low/low.
- Allow the pork to simmer for 1 1/4 hour. Remember to remove and discard the whole hot pepper after about 1/4 hour or so.
- Heat a heavy skillet over medium/medium high heat with 3-4 tbs of oil.
- Remove the pork chunks from the simmering liquid and brown them in the skillet.
- When the pork is almost browned, remove the whole garlic cloves from the simmering liquid and brown them in the skillet being careful not to burn them.
- When everything is browned, put the pork and garlic back into the simmering liquid.
- Quickly pour off the remaining oil from the skillet and deglaze the pan with a little chicken broth or water.
- Pour the deglazing liquid into the simmering liquid.
- Simmer the pork until it reaches the desired tenderness then make a slurry of 2 tsp corn starch and a little water and pour it into the simmering liquid.
- Stir well and allow to cook for about a minute. Remove the pot from the heat.
- Serve with plenty of steamed white rice and sprinkled with chopped green onions.
NotesI used to eat this when I lived on Guam out in the Pacific Ocean. There was a Filipino lady, Mrs. Obina, who used to fix it for us at the firehouse. It's very easy but delicious.
This is a great make ahead dish.
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