Top Review by Mama D4
This recipe is as good as my friend's mom's recipe and my kids love it! Since we move a lot, this is a great recipe for finishing up vinegars in my cupboard. I have used a variety of different vinegars and all have worked fine. A combination of red wine and rice vinegar gives it a more subtle flavor. Apple cider vinegar gives it a fresher flavor and white vinegar gives it the traditional tart taste. You may have to adjust the amount of sugar to compensate. I use raw sugar instead since the slightly molasses flavor compliments the soy sauce. Low-sodium soy sauce also keeps it from getting too salty. I double the sauce ingredients because my family loves the gravy over rice but I thicken it slightly with a cornstarch+water mixture after browning the meat. And, for speed and ease, I use country ribs and increase cooking time until tender.
- 1 1⁄2 lbs pork shoulder or 1 1⁄2 lbs pork butt, cut into 1-1/2" cubes
- 1⁄3 cup vinegar
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 small bay leaf
- 1⁄4 teaspoon pepper
- 1 tablespoon sugar
- 1⁄2 cup water
- 2 tablespoons cooking oil
Directions See How It's Made
- Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
- Simmer covered for 1 hour or until meat is tender.
- Drain and reserve the sauce.
- Heat cooking oil in a skillet.
- Brown meat on all sides.
- Transfer to a serving dish.
- Pour off all remaining oil from skillet.
- Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
- Pour sauce over meat and serve.