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 - 700 gms. pork (preferably with fat from the belly
          or back portion) or chicken
 - 3 tbsps. vinegar
 - 1 tbsp. water
 - 2 tbsp. olive oil
 - 1 tsp. cracked peppercorns
 - 8 large cloves of garlic or 2 small fresh native garlic
 - 1/2 tsp. salt
 - 2 tbsps. soy sauce
 - 1 tbsps. patis (fish sauce)

Saute garlic in oil until golden brown. Add pork or chicken and stir-fry until brown. Add vinegar, water and soy sauce then simmer. Don't stir until vinegar boils and releases its acidic odor. Add peppercorn, salt, and patis (fish sauce) and continue simmering until meat becomes tender.