Chinese pork

from "Super" Jason He, written by Jason Colberg, modified by Brennan Colberg

Ingredients

This is just the ratio; calcuate for a ~3-4 lb cut of pork from the grocery store.

1 lb boneless pork
2 Tbs vinegar
3 Tbs soy sauce
4 Tbs sugar
5 Tbs water, pineapple juice (recommended), or Coca-Cola

Procedure

  1. Cut pork into bite-sized (~1 inch) chunks.
  2. Place pork into a boiling pot of water until barely browned.
  3. Remove pork from water then put it separately into a large pot. Add ingredients. [It is easiest to strain the pork out -> dump boiling water -> reuse the pot.]
  4. Cook on medium heat, adding some water occasionally to prevent burning. [You want the sauce to thicken and caramelize, turning brown a bit and coating the meat... so don't add more water too quickly or you lose that color and sweet coating.] Leave the lid halfway off so the liquid will evaporate and sugars will caramelize. Stir occasionally.
  5. Leave for ~2-3 hours, until the pork is tender and a bit of sauce remains.
  6. Serve alongside (or mixed with) steamed rice. Excellent as a packed lunch.