1/2 Cup white cane or coconut vinegar
1/2 Cup soy sauce (coconut brand or marca pina if you can't find coconut)
3/4 – 1 Cup Water (You may not use all of it)
3-4 pounds of Pork (Pork belly (the part with the bone, skin on), cut into generous chunks [About 2 inches] or you can also get a pork shoulder roast & cut it up [must be fatty])
1 1/2 TSP whole black peppercorns
8-10 Cloves Garlic, just slightly bashed, skin still on (do not peel)
2 Bay Leaves (Laurel)
Put all the ingredients except for the water in a Dutch oven or any heavy duty pot and leave for about 30 minutes to marinate.
Place the pot over medium heat, add 1/2 cup water, and bring to a boil. Lower the heat to a simmer and simmer without stirring until most of the vinegar’s acid has been cooked off – you will know when this is done because it won’t smell as sharp.
Keep simmering over low heat about 40 minutes to an hour. Taste the sauce. If it’s too salty or too sharp for your taste, add some of the remaining water. I usually end up using 3/4 cup total.
At this point the garlic will be very tender as well – you can mash some (not all!) of the cloves against the sides of the pot to incorporate it into the sauce.
Keep simmering on low heat a further 30 minutes to 1 hour or until pork is meltingly tender.
When pork is very tender, remove from pot and set aside.
Keep simmering sauce until reduced to your desired consistency.
*OPTIONAL* Taste the sauce and if you’d like a bit of sweetness, stir in a pinch of brown sugar *
*OPTIONAL* Heat a skillet with some oil over high heat. When the oil is hot, fry the pork pieces to brown. (gets messy if you don't have a cover)
When the sauce has reduced to your desired consistency add the pork back to the pot. Toss gently and remove from heat.