Ingredients:
1 1/4 lbs Boneless pork shoulder (2-inch cubes)
1 cup Water
1/2 cup White vinegar
2 tbsp Soy sauce
6 Garlic cloves, minced
1/4 tsp Pepper
4 tsp Vegetable oil
Procedures:
On a rack in 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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