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ingredients
Chopped Pork
(1-2″ pieces) boneless spareribs
(1 lb), remove excess fat
Ground Pepper
(1/2 tsp) White Vinegar (I use Rice Vinegar),
2 Tablespoons Soy Sauce (I use low-sodium or San-J Tamari)
2-3 Bay Leafs
Sunflower Oil/Olive Oil/Safflower Oil
(3 Tablespoons) Corn Starch (if needed)
Water
4 cloves minced garlic (or however much you want, up to 10 cloves)
Directions
Step 1
Marinate the pork with the minced garlic and soy sauce in a zip-lock bag overnight (I use just enough soy sauce to cover the meat but not to fill the bag).
Step 2
Then in a large pan with oil (about 2 Tbs), brown it with some salt and pepper
Step 3
add enough water to cover the pork, the vinegar, peppercorns, and the bay leaves and let it simmer for 2-3 hours
Step 4
wait for the pork to get very tender
Step 5
when it’s tender add more soy sauce salt and pepper to taste
Step 6
when it’s tender add when it’s cooked, pour everything into a large bowl, separate the
meat, add another 1 Tbs of oil to the pan and flash fry to brown and make it
crispy
Step 7
then throw it back into the sauce and simmer with corn starch to
thicken the sauce.