“Slow-simmered and vinegar-tart. Very mild and tasty. Easy to make, but does take time to simmer the tougher pork shoulder or pork butt.”
1hr 20mins

Ingredients Nutrition


  1. In a large, deep pot, heat half the oil over medium-high heat until hot, but not smoking. Add pork, in two or three batches, and cook, turning to brown all sides, adding more oil if needed between batches. Transfer to a plate.
  2. Reduce heat to medium-low and add any remaining oil to pot. Add onions and cook, stirring often, until very soft and golden brown, about 8 minutes. Add garlic, bay leaves, paprika, turmeric and pepper; cook, stirring, until fragrant, about 1 minute.
  3. Pour in stock, vinegar and soy sauce. Increase heat to -medium-high and bring to a simmer, scraping up bits stuck to pot. Return pork and any accumulated juices to pot. Reduce heat to medium-low, cover and simmer, stirring occasionally, until fork tender. About 1 to 1 1/2 hours.
  4. Uncover, increase heat to medium and boil gently, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Discard bay leaves. Season to taste with salt.

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