½ cup apple cider vinegar
¼ cup Bragg’s Amino Acids
½ cup water, plus more during cooking
3 lbs. pork shoulder roast, cut into 1” cubes
1½ tsp. peppercorns, whole
8-10 garlic cloves, peeled, whole
2 bay leaves
1-2 Tbsp. olive oil
3 cup jasmine rice, steamed
In a Dutch oven or soup pot, combine vinegar, amino acids, water, peppercorns, garlic, bay leaves, and pork. Stir to blend. Cover and marinate for at least 30 minutes (this tenderizes the meat).
After marinating, add ½ cup water, cover, and bring to boil on medium heat.
Still covered, lower heat and simmer without stirring until vinegar’s acid has been cooked off (it will no longer smell sharp), approximately 40 minutes. Frequently check liquid and add enough water to cover ingredients.
After 40 minutes, taste. If too salty, add more water to taste.
Simmer additional 30 minutes or until pork is meltingly tender.
In skillet, heat olive oil.
Remove pork from pot and transfer to hot skillet. Caramelize pork on both sides until beautifully browned and crisp on the surface.
In the meantime, scrape any meat bits in the Dutch oven from the bottom and sides of the pan.
Bring the liquid to a boil and simmer until reduced and slightly thickened. You may add cornstarch to thicken, in small quantities, until desired consistency is achieved.
If there isn’t enough liquid to make a sauce, add 1 cup water, ¼ cup Bragg’s Liquid Aminos, 1 Tbsp. apple cider vinegar, and ½ tsp. cornstarch to Dutch oven. Bring to boil, then reduce to gentle simmer, stirring until sauce thickens and flavors meld. If too salty, add more water or vinegar.
When pork is caramelized, return to Dutch oven and mix into sauce.
Serve over rice.
Thanks to Chef Annie McHale of Port Angeles for this recipe.