***As always, all my dishes serves a lot since i do cook for my staff and family, so for smaller portions, you do the math. :P
1 1/2 K Pork Liempo
1 Cup Rose Vinegar + 1/4th cup separately.
3/4 Cup Lee Kum Kee Premium Soy Sauce
3 Bay Leaves or Laurel
1 tbsp Honey or 1/2 teaspoon brown sugar
1 packet Coconut Cream Powder dissolved in a few tablespoons of hot water
Rock Salt and Whole Pepper Corns
1 large Onion chopped
2 whole garlic bulbs chopped
Cut pork into serving sizes, salt and pepper, then brown them both sides in a casserole with hot oil. set aside.
in the same vessel,using the same oil, saute onions first and then the garlic until tender.
add vinegar to deglaze the bottom of the pan and then add soy sauce, Laurel leaves, Honey, then get it to a round boil, till the vinegar vapors disappear.
add browned pork, and stir with the liquid. set burner into low and let it cook for 20 mins.
add salt after 20 mins or not, this is the time to properly season the dish, then add 1/4 cup vinegar. cover and wait for another 5 mins.
turn off fire and wait for anther minute or so before adding the coco cream mixture. stir.
serve with soysauce with chili and bananas... and of course, piping hot rice!!! Yum!!!
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