(Note: A HUGE thank you to our friend Maricel Cisneros for sharing her family's authentic recipe. We made it our own but she inspired us. Thank you!)
2 1/2 hours
2 Tbsp. coconut oil
5 pounds pork shoulder, cut into 1/2 inch cubes
1 cup rice wine vinegar
1 cup Filipino soy sauce (We like Pina brand Filipino soy sauce. If you can't find Filipino soy sauce, use low sodium regular soy sauce. Filipino soy sauce is less salty than regular and this detail makes all the difference.)
3 Tbsp. minced garlic
1 tsp. black pepper
3 Tbsp. brown sugar
In a large stockpot, melt coconut oil over medium high heat. Increase heat to high and add pork pieces. Saute over high heat for 5 minutes, stirring constantly. Remove from heat.
Add vinegar, soy sauce, garlic and pepper to pork. Stir and allow pork to marinate in sauce for 30 minutes. After 30 minutes, return pot to stove and cook over medium low heat for 90 minutes, stirring periodically. After 90 minutes of slow cooking, add the brown sugar and stir well. This will help to thicken the sauce. Serve over jasmine rice with hard boiled eggs and dry red chiles.
2 cups rice
4 cups water
2 Tbsp. rice wine vinegar
Heat rice, water and vinegar over medium high heat in a medium saucepan with tight fitting cover. As soon as water boils, reduce heat to low. Simmer over low heat for 20 minutes. Serve immediately.