This is a stew that won’t miss in most Filipino social gatherings! Serves 6
¾ cup (150 gr) sugar
1 cup (250 ml) vinegar
½ cup (125 ml) soy sauce
1 cup (250 ml) water
¼ cup (60 ml) oil
1 clove garlic, minced
2 lbs (900 gr) boneless pork shoulder, cut into chunks
1 bay leaf
1 medium carrot, finely sliced
2-3 thickly sliced plantains
4 buns of pan de sal (or other kind of bun, possibly sweet), quartered (optional)
1 scallion, cut into thin strips (to garnish)
Combine the sugar, vinegar, soy sauce and water in a mixing bowl and set aside.
Heat 2 tablespoons of the oil in a wok or casserole. Fry the garlic until browned then set aside.
Pour in the remaining oil, add pork and sauté until medium brown.
Pour in the reserved vinegar mixture, bring to a boil then simmer over low heat (do not stir until the vinegar mixture boils, otherwise the meat will taste raw). Add bay leaf and simmer for 20 minutes or until pork is tender.
Add the carrots and simmer for 5 minutes. Add the plantains. After 5 minutes, stir in the buns (optional). Simmer until the pork is fully cooked and plantains and carrots are tender, about 5-10minutes.
Garnish with scallions.
Serve with steamed rice or additional buns.