(from kylerhea’s recipe box)
Adapted from Madhur Jaffrey’s Step-by-Step Cooking
Source: Kalyn's KitchenServes 6 people
- 1 1/2 lb. pork sirloin chops
- 1/2 cup water
- 1 T vegetable oil
- 12 cloves garlic, finely chopped (I used 2 T minced garlic from a jar, you could use less if you aren't crazy about garlic)
- 6 T soy sauce
- 6 T white vinegar
- 2 T vegetable oil (don't use less, this keeps the sauce from being too strong)
- 3 bay leaves
- 1 tsp. coarse ground black pepper
- 1 tsp. Splenda or sugar (use Splenda for South Beach Diet)
Trim the pork sirloin chops so most of the fat is removed, then cut chops into chunks about 1 1/2 to 2 inches. Put pork cubes in a small plastic bag or a plastic container with a snap-tight lid.
In a glass measuring cup, combine minced garlic, soy sauce, vinegar, 2 T oil, bay leaves, ground black pepper, and Splenda. Pour this mixture over the pork cubes, seal the plastic bag or container, and refrigerate for a few hours.
After pork has marinated for a few hours, put pork cubes and marinating liquid into a pan that’s small enough so the meat is mostly submerged, add 1/2 cup water, and bring to a low simmer. Cover, be sure heat is very low and simmer gently until the meat is tender, about 30-45 minutes. (I turned the pork cubes once after 30 minutes.)
When the meat is very tender, heat the other tablespoon of oil in a large heavy pan, add pork cubes, and quickly brown using high heat. (If the heat is too low, it will toughen the meat; you want to barely brown the outside.) While the meat browns, turn the heat to high under the marinating liquid and boil until it’s reduced by about half. You can use a spoon or fat separator to remove some of the fat from the sauce. Serve hot, with rice on the side if desired.