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1
Roughly chop the onion and carrot marked .
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2
Peel the garlic and ginger, slice in fairly large pieces and set aside.
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3
Pierce the meat with a fork on all sides to absorb the flavor.
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4
Tie up the pork with kitchen twine.
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5
Rub it with salt, pepper and garlic, marked .
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6
Brown the sides of the meat in a frying pan.
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7
Put all of the ingredients in a deep pot and bring to a boil over high heat.
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8
Reduce the heat and simmer for 3 minutes to burn off the alcohol and vinegar.
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9
Add the browned meat, raise the heat and bring it to a boil again.
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10
Cover the meat with a paper towel to keep it from drying out, and simmer over very low heat for 40 minutes.
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11
Baste occasionally with the pan juices.
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12
Turn off the stove and let cool slowly, as is, for at least 3 hours, or overnight.
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13
In the warmer months, cool slightly and put in the refrigerator.
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14
When it has cooled completely,remove and discard the vegetables and solidified fat.
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15
Cover with a new paper towel and simmer over low heat until the liquid is reduced by half.
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16
Baste occasionally with the pan juices.
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17
Cover and let cool slightly.
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18
When it is cool enough to touch, put the meat and juices in a strong plastic bag, seal to remove any air pockets, and marinate in the refrigerator for 2 to 4 days.
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19
Remove the kitchen twine and slice into easy to eat pieces.
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20
Lightly fry in a frying pan, and it's done.
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21
Strain the leftover sauce and use for things like fried rice or rice bowls.
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22
It could also be a salad dressing.
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23
Try putting boiled eggs in with the pork when you marinate it to make flavored eggs.
