A jar of cane vinegar had been sitting at the back of the shelf for three years. I knew what it was waiting for. I had been waiting too.
Serves 4
2 lbs pork shoulder, cut into 2-inch pieces 6 cloves garlic, smashed 1/2 cup cane vinegar (or white cane, or coconut vinegar) 1/4 cup soy sauce 1 cup water 4 bay leaves 1 teaspoon black pepper, whole or coarsely cracked
Put the pork in a heavy pot with the garlic, vinegar, soy sauce, water, bay leaves, and pepper. No heat yet. Let it sit for at least thirty minutes. An hour does not hurt.
Bring it to a boil over medium heat. Skim what rises. Lower to a steady simmer and cover. Cook for forty-five minutes to an hour, until the pork yields when pressed.
Remove the lid. Raise the heat slightly. Let the liquid reduce until it thickens and the fat begins to separate at the surface. This takes another fifteen to twenty minutes. Watch it and stir occasionally as the sauce tightens.
When the liquid is nearly gone, let the pork fry briefly in its own rendered fat and the remaining sauce. Two to three minutes. The exterior will color and the garlic will go sticky and dark. Pull it from the heat.
Serve over plain rice. Spoon whatever has clung to the bottom of the pot over the top.
Cane vinegar is less sharp than distilled. The braise has an edge but not a bite. If you use white wine or cider vinegar, reduce the amount to about six tablespoons and taste before the lid comes off.