1/3cupsoy sauceI prefer Silver Swan for this recipe
1/3cupapple cider vinegar
1small head of garlicmashed or finely minced
freshly ground black pepper
1tablespoonextra virgin olive oil
Marinate the pork in soy sauce, vinegar, garlic and pepper in a non-reactive bowl, for 30 minutes to 1 hour, rotating at least once. If you can marinate overnight, even better.
Place the pork, marinade, and bay leaves in a deep pan (like a Dutch oven) and place uncovered over medium heat.
When the sauce begins to bubble, turn the pork and cook until the meat is nearly cooked through, about 10 minutes.
Transfer the sauce to a bowl, add oil to the pan, and brown the pork on all sides, working in batches if necessary.
Return the sauce to the pot, add water, and bring to a boil. Lower heat to a simmer, cover the pot, and cook for about 1 hour, or until the pork is tender. Remove cover and continue simmering until the sauce has reduced, thickened, and is a deep color. If you lose track of time and/or find that the sauce has reduced too much, add a touch of water to the sauce.
Serve hot over rice.
This dish can also be prepared in a slow cooker or pressure cooker.For the slow cooker: Marinate as instructed. Brown the pork on all sides, then add all the ingredients in the slow cooker insert. Cover and set the slow cooker for 10 hours on low (if you are in a rush, you can also try 6 hours on high).For the pressure cooker (or Instant Pot): Marinate as instructed. Brown the pork on all sides, then add all the ingredients in the pressure cooker insert. Cover and pressure cook for 30 minutes on high pressure. Let it depressurize, then simmer uncovered for 15 minutes to allow sauce to thicken.