This is a simple recipe that is can be made ahead of time and reheated easily. I have found that it is even better with country style ribs – they end up very tender.
2 1/2 lbs boneless pork butt, trimmed and cut into 1″ pieces
12 cloves garlic, peeled and crushed
1 tsp black peppercorns, crushed
4 Bay leaves
1/2 cup rice-wine or cider vinegar
3 Tbsp soy sauce
2 Tbsp lard
- Put pork, garlic, peppercorns, bay leaves, vinegar, and soy sauce in a large nonreactive bowl and mix well. Cover and refrigerate overnight.
- Put pork mixture in a nonreactive pot. Stir in 2 cups water, and bring to a boil. Skim foam that has risen to the surface. Reduce heat to medium-low, cover, and braise pork until tender, about 1 1/2 hours.
- Strain pork into a colander set over a bowl; discard bay leaves. Return broth to pot, setting pork and garlic aside, and boil over medium heat until reduced to about 1 1/2 cups. Transfer broth to a bowl and set aside.
- Melt lard in same pot over medium-high heat. Set garlic aside, then brown pork in batches. Return pork to pot, add garlic, and cook, stirring occasionally until garlic is lightly browned and some of it has turned into a paste. Return broth to pot, reduce heat to medium, and simmer for 5 minutes.
- Serve over rice with Philippine chopped tomato sauce.