Serve this variation on a traditional Philippine dish with hot rice, sliced avocado, chopped tomato, and warmed flour tortillas.
Serves: 8Hands-on: 30 minutesTotal: 9 hours 10 minutesDifficulty: Easy
- 1 boneless pork shoulder roast (2 lbs.), cut into 2" cubes
- ½ cup apple cider vinegar
- ¼ cup soy sauce
- 1 cup water
- 6 garlic cloves, peeled and minced, divided
- 1 jalapeño pepper, seeded and minced
- ⅛ tsp. crushed red pepper
- 6 slices thick-cut bacon, cut into 1" pieces
- 3 Tbsp. olive oil
- 3 cups cooked long-grain rice
- Combine pork, vinegar, soy sauce, water, 3 cloves minced garlic, jalapeño, and crushed red pepper in a large bowl and refrigerate overnight.
- In a heavy skillet over medium-high heat, cook bacon until crisp, about 5 minutes. Set aside
- Pour marinated pork and sauce into heavy saucepan and bring to a boil. Reduce heat to low, cover, and simmer pork for 40 minutes until pork is done and very tender.
- In a heavy skillet, heat olive oil and remaining garlic over medium heat until fragrant. Remove pork from sauce with slotted spoon and add to pan with garlic. Cook until cubes are brown, about 10 minutes, stirring frequently. Stir in bacon.
- Serve pork over rice with sauce.