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- A traditional food at the Philippine Islanders, and a truely delightful immigrant to family meals in the USA!
- S. Chokel
- 2 lbs (.9 kg). lean pork
- 1 cup (225 ml) Japanese rice vinegar (Mirin)
- 1/2 cup (125 ml) soy sauce
- 3 garlic cloves, thinly sliced
- 6 black peppercorns
- 1 bay leaf
- 2 tbsp (30 ml) oil
- Cut pork into 1-inch cubes.
- In a heavy skillet combine rice vinegar, soy sauce, garlic, peppercorns, and bay leaf.
- Bring to a boil, reduce heat and simmer for 15 minutes.
- Add pork to the simmered liquid, cover and simmer for about 1 hour or so, until the pork is tender, stirring it occasionally.
- Remove pork and garlic from sauce.
- Heat oil in a skillet and stir fry pork and garlic over a high heat for a few minutes.
- Serve hot with steamed rice and lots of vegetables.
- This is awesome as an appetizer on kabob bamboo sticks with roasted green pepper chuncks and pineapple tidbits.
I got this recipe from a lady on the big island of Hawaii years ago. We really like this with a Mango Chutney or Mango Salsa on the side.
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