Ingredients
- 1½ pounds pork shoulder, pork butt, or pork tenderloin, cut into 1-½" cubes
- ⅓ cup vinegar
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 small bay leaf
- ¼ teaspoon of dried minced onion
- ¼ teaspoon of Italian seasoning spice mix
- ½ teaspoon ground pepper
- 1 tablespoon sugar
- ½ cup water
- 2 tablespoons cooking oil
- Green onion, parsley or cilantro
- 4 to 6 cups of white rice, short-grain rice, or Jasmine rice (sticky white rice), cooked
- 5 cloves of garlic, minced
- ¼ cup diced onion
- Olive oil
- Salt and pepper to taste
- Green onion, parsley, or cilantro
Preparation
Mix all ingredients, except cooking oil, in a pot and let meat marinate for at least 30 to 45 minutes. Simmer, covered, for 1 hour or until meat is tender. The leaner the meat the longer it should simmer. Remove meat from pot and reserve the sauce. Heat cooking oil in a skillet and fry meat on all sides. Add some sauce to the pan to mix with the meat, then transfer meat to a serving dish. Pour off all remaining oil from skillet and then add the remaining sauce from the pot. Cook the sauce in the pan long enough to slightly thicken, scraping all browned bits sticking to pan. Pour sauce over meat and serve. Garnish with either chopped green onion, parsley or cilantro.
Heat pan with olive oil enough to coat pan thoroughly. Cook garlic and onions in olive oil until toasted. Mix cooked rice in pan with garlic and onions. Place on serving dish and garnish with chopped green onion, parsley or cilantro.
