2 pounds pork shoulder or loin roast -- 3 inch chunks
3 tablespoons peanut oil
2 medium onions -- thinly sliced
4 bay leaves
1/2 cup rice vinegar
3/4 cup light soy sauce -- 1/2 cup reg.
1/4 cup fish sauce
2 cups chicken stock
2 teaspoons brown sugar
2 teaspoons black pepper
5 tablespoons garlic -- chopped
1 teaspoon sambal
Heat oil in the bottom of a stockpot, add pork and brown on all sides. Add onions, tuck bay leaves in. Combine sauce ingredients and pour over the mixture in the pot. Cook uncovered, over low heat until pork is tender (~1.5 hours.) Taste and adjust flavors if necessary.
Serve over steamed Jasmine rice with a side of broccoli or edamame stir fried with a bit of oyster sauce and garlic.