Servings: 4

1 1/4 lb Boneless pork shoulder, cut into 2-inch cubes
1 cup Water
1/2 cup White vinegar

2 tablespoons Soy sauce
6 Garlic cloves, minced
1/4 teaspoon Pepper
4 teaspoon Vegetable oil

On a rack in broiling pan, broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.