1 1/2 lbs. boneless pork
1 tbsp. salad oil
2 1/2 tbsp. soy sauce
1/2 med.-size onion, thinly sliced
1/8 c. cider vinegar
1 tsp. garlic, minced
2 bay leaves
3/4 c. water
1 1/2 tsp. cornstarch mixed with 1/2 tbsp. water
Sliced green onions (including tops)
Hot cooked rice

Trim and discard excess fat from pork; cut meat into 1-inch cubes. Pour oil into a 9x13 inch baking pan; place pan in oven while it preheats to 500 degrees. When oil is hot, add meat and onion to pan and bake, uncovered, stirring occasionally, for 15 minutes or until meat is browned. Meanwhile, in a small bowl, stir together soy, vinegar, garlic, bay leaves and water.

Reduce heat to 350 degrees. Pour soy mixture over meat; cover and continue baking for 30 more minutes or until meat is tender when pierced.

With a slotted spoon, transfer meat to a shallow serving dish; skim and discard fat. Discard bay leaves. Boil over high heat until reduced to 3/4 cup. Add cornstarch mixture and cook, stirring, until sauce boils and thickens slightly. Pour over meat and sprinkle with green onions. Serve over rice. Makes 3 servings.