Pork with soysauce and vinegar

Ingredients

  • 2-3 pounds of pork cut into cube size chunks
  • 6-10 crushed and skinless garlic cloves
  • 1 large bay leaf
  • 2 tbsp of soy sauce or salt (to taste)
  • ½ cup of white cider vinegar or ¾ cup of tuba vinegar
  • 2 ½ cups of water

Place all ingredients in a large saucepan. Bring to a boil, cover and turn heat to simmer slowly until the pork is very tender. (Cooking it too fast will make the pork stringy and tasteless) Remove the pork and garlic (discarding garlic). Drain well and lightly fry in hot oil just to crisp the outside of the pork. Dilute the broth with ½ to 1 cup of water, bring to a boil, thicken with cornstarch and add salt. Add gravy to pork or serve separately.

By Lupe C. Reyes

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.