Ingredients
Scale
- 2 pounds pork shoulder, cut into 2-inch cubes
- 1/2 cup soy sauce
- 1/4 cup cane vinegar (substitute with apple cider vinegar for a milder taste)
- 6 cloves garlic, minced
- 1 large onion, sliced thinly
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 tablespoons brown sugar (optional, for a subtle sweetness)
- 1 cup water or pork broth
- 2 tablespoons cooking oil (coconut oil preferred for authenticity)
- Salt to taste
- Freshly ground black pepper to taste
Substitution tip: If pork isn’t your preference, chicken thighs work beautifully with this recipe, soaking up the marinade and becoming tender and flavorful.
Instructions
- In a large bowl, combine the pork cubes with soy sauce, vinegar, minced garlic, and sliced onions. Add the bay leaves, peppercorns, and brown sugar if using. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor. Mama Lou always insisted on letting the meat soak overnight—she said it made all the difference.
- Heat the cooking oil in a heavy-bottomed pot over medium heat. Remove pork pieces from the marinade, reserving the liquid, and brown the meat on all sides—this should take about 8-10 minutes. Browning adds a layer of caramelized flavor that brings the dish alive, a step I never skip.
- Once browned, pour the reserved marinade along with the water or broth into the pot. Bring to a boil, then reduce to a simmer and cover. Let it cook gently for about 1 to 1.5 hours until the pork is tender and the sauce has thickened slightly.
- Halfway through cooking, give the pot a gentle stir to prevent sticking and to check the liquid level. Add a splash more water if it looks too dry. I remember Ouma’s careful stirring during family feasts—she believed slow, patient cooking was the secret to soulful meals.
- Once the pork is tender and the sauce rich, season with salt and freshly ground pepper to taste. For a finishing touch, remove the bay leaves and let the dish rest for 5 minutes before serving to allow flavors to meld perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
