3 lbs. pork, cut into serving pieces
1 tsp. peppercorns
1 tbsp. salt
4 tbsp. shoyu (optional)
1 bay leaf (optional)
4 cloves garlic, mashed
1 c. vinegar or enough to cover meat
1/2 med. onion, chopped
Water if meat is tough

Combine ingredients in heavy saucepan. Simmer until meat is tender. If meat is still tough and there is no more stock, add 1/2 cup hot water and continue simmering. When meat is tender, the meat is brown slightly in its own fat. Serve hot with hot rice. Serves 6 or more.