By Catherine Kekoa Enomoto

3 pounds lean pork, cut in 1- to 2-inch serving-size pieces
1/2 medium onion, chopped
4 cloves garlic, mashed
1 teaspoon peppercorns
1 or 2 bay leaves, optional

1 cup vinegar or enough to cover meat
1/2 hot water, optional
4 tablespoons soy sauce, optional
1 tablespoon salt

In a heavy saucepan, combine all ingredients. Bring to a boil, reduce heat and simmer with cover slightly ajar until meat is tender and all liquid evaporates.

If meat is still tough and there is no more stock, add the 1/2 cup hot water and continue simmering. When meat is tender, brown the meat slightly in its own fat.

Makes 10 (6 ounce) servings. Serve hot, with steamed rice.

Variations: Substitute skinless chicken thighs in place of pork. Also, if desired, substitute 1/2 cup wine vinegar and increase water to 1 cup.

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