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Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
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Stove top instructions.
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Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
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Allow everything sit at room temperature for at least 15 minutes.
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Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
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Remove lid and cook 10 minutes more.
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Serve with rice.
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Slow Cooker instructions.
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Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
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Allow meat to sit at room temperature for at least 15 minutes.
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Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
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Serve with rice.
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(Freezer instructions courtesy of Erindipity).
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To freeze: Combine all ingredients in a ziptop bag. Freeze.
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To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
