Prep 20 mins
Cook 1 hr
Slow-simmered and vinegar-tart. Very mild and tasty. Easy to make, but does take time to simmer the tougher pork shoulder or pork butt.
- 2 tablespoons vegetable oil, divided
- 2 lbs boneless pork shoulder, cut into 1 . 5 inch cubes
- 2 large onions, chopped
- 8 garlic cloves, chopped
- 4 bay leaves
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground black pepper
- 1 cup chicken stock
- 2⁄3 cup white vinegar
- 1⁄2 cup soy sauce
- In a large, deep pot, heat half the oil over medium-high heat until hot, but not smoking. Add pork, in two or three batches, and cook, turning to brown all sides, adding more oil if needed between batches. Transfer to a plate.
- Reduce heat to medium-low and add any remaining oil to pot. Add onions and cook, stirring often, until very soft and golden brown, about 8 minutes. Add garlic, bay leaves, paprika, turmeric and pepper; cook, stirring, until fragrant, about 1 minute.
- Pour in stock, vinegar and soy sauce. Increase heat to -medium-high and bring to a simmer, scraping up bits stuck to pot. Return pork and any accumulated juices to pot. Reduce heat to medium-low, cover and simmer, stirring occasionally, until fork tender. About 1 to 1 1/2 hours.
- Uncover, increase heat to medium and boil gently, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Discard bay leaves. Season to taste with salt.