Ingredients
- 2 1⁄2 lb. boneless pork shoulder, cut into 2″ pieces
- 1⁄2 cup palm vinegar
- 3 tbsp. soy sauce
- 1 tsp. whole black peppercorns, crushed
- 12 cloves garlic, peeled and crushed
- 1 bay leaf
- 2 tbsp. lard or canola oil
- 8 cups cooked white rice
- Patis (Philippine fish sauce; optional), for serving
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