1-1/2 lb. pork shoulder
1/3 cup vinegar
2 tbsp. soy sauce
1 tsp. salt
3 cloves garlic, minced
1 sm. bay leaf
1/4 tsp. pepper
1 tbsp. sugar
1/2 cup water
2 tbsp. cooking oil
|
Directions:
|
Combine all ingredients except cooking oil in a pot and let stand 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 another minute, scraping all browned bits sticking to pan. Pour sauce over meat and serve.
|
Comments from Anonymous
:
|
Variation: May be done with chicken or a combination of chicken and beef or chicken livers may be added too if desired.
|
|
User Reviews: |
The basic recipe's authentic. The only thing I'm not too sure about is the frying/browning of the meat after making it's already been made tender. What for? Traditional Philippine cooking only uses the browning technique as a way of removing the "langsa" or fishiness/gaminess of meat or fish, usually before boiling. For example the chicken dish called "Tinola." |
|
|
|
