Ingredients:
2 lb of boneless pork shoulder, cut into bite-size pieces
1/4 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup of coconut milk
2 tbsp of olive oil
3 cloves of garlic, minced
1 onion, diced
2 bay leaves
1 tsp of black peppercorns
1/4 tsp of salt
1/4 cup of chopped cilantro, for garnish
Instructions:
In a large bowl, combine the pork, soy sauce, rice vinegar, coconut milk, garlic, and onion. Stir to combine and let marinate for at least 30 minutes.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the marinated pork and sauté for 5-7 minutes, or until the pork is browned on all sides.
Add the bay leaves, peppercorns, and salt to the pot. Pour in enough water to just cover the pork. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the pork is tender.
Remove the pot from the heat and let it cool for a few minutes. Remove the bay leaves and peppercorns.
Using a slotted spoon, transfer the pork to a serving dish. Skim the fat from the surface of the sauce and pour the sauce over the pork.
Garnish the dish with fresh cilantro and serve it with steamed rice.
