4 Servings
1 1/4 lb pork shoulder, boneless cut
-into 2, cubes
1 c ,water
1/2 c vinegar
2 T soy sauce
6 garlic clove, minced
1/4 t pepper, black
4 t oil
On a rack in a broiling pan broil pork 6 inches from heat source
until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water,
vinegar, soy sauce, garlic, and pepper and stir well to combine;
bring to a boil over high heat. Reduce heat, cover, and let simmer
until pork is fork tender, 30 to 40 minutes. Using slotted spoon,
transfer pork to plate; set aside. Increase heat to high and cook pan
juices, stirring occasionally, until liquid is reduced by half;
remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork
cubes and cook, turning meat frequently, until well browned on all
sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook
until sauce is heated, about 1 minute.
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