HEAT ABOUT A TABLESPOON OF OLIVE OIL OR ANY COOKING OIL IN A SAUCEPAN. SAUTE GARLIC AND PORK, SEASON WITH A LITTLE GROUND BLACK PEPPER AND PINCH OF SALT. COOK UNTIL BROWNED, THEN ADD SOYSAUCE AND VINEGAR, DONT’ STIR (WE WERE ALWAYS TOLD NOT TO “DISTURB” THE VINEGAR, LET IT BOIL FIRST SO IT WILL NOT BE TOO TART) LET IT COME TO A BOIL FIRST BEFORE STIRRING.

ADD HALF CUP OF WATER, LAUREL LEAVES AND PEPPERCORNS. BRING TO A BOIL THEN LOWER HEAT TO SIMMER AND COOK UNTIL MEAT IS TENDER AND IT BARELY HAS LIQUID LEFT, IF THE MEAT IS NOT TENDER YET, ADD A LITTLE MORE WATER AND COOK AGAIN, KEEP ON REPEATING IT UNTIL THE MEAT HAS REACHED THE DESIRED TENDERNESS. IT TAKES ABOUT HALF AN HOUR.