3 -4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 -3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt
Note: The original recipe just called for vinegar. I use Apple Cider Vinegar – just use what you have. Rice vinegar seems to have a touch of sweetness.
Stove top instructions.
Combine all of the ingredients in a large pot.
Allow everything sit at room temperature for at least 15 minutes.
Bring to a boil then reduce heat to low; simmer for 1 1/2 – 2 hours (leave lid slightly ajar).
Remove lid and cook 10 minutes more.
Serve with rice.
Slow Cooker instructions.
Combine all of the ingredients in a slow cooker.
Allow meat to sit at room temperature for at least 15 minutes.
Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
Serve with rice.
To freeze: Combine all ingredients in a zip top bag. Freeze.
To serve: Thaw overnight in the refrigerator. Allow to sit at room temperature for 15 minutes; cook as directed.
serves 4 – 6