2 lb. pork, cut into 2-inch pieces
1 head garlic, crushed
1 tsp. salt or toyo to taste
1 tsp. black pepper
2 tbsp. lard
2 c. water
1/2 c. vinegar (palm or pineapple)

Place pork in a saucepan. Add vinegar, garlic, pepper, salt or toyo to taste and water. Cover and cook slowly until meat is tender and most of the broth has evaporated, leaving only 1/4 cup. Drain. Separate pieces of garlic from pork and fry in lard until brown. Add the pieces of pork and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot with rice.