Filipino Inspired Pork Butt in Vinegar

This is a wonderful way to cook a luxurious cut: fi rst braising it, then frying it crispy. Makes 6 servings

3 pounds boneless pork butt, cut into 2-inch pieces

1⁄2 cup rice vinegar

1⁄4 cup soy sauce

1 teaspoon freshly ground black pepper

1 garlic head, cloves separated and peeled

2 bay leaves

2 cups vegetable broth

1 tablespoon fi sh sauce

1 tablespoon lime juice

2 tablespoons solid vegetable shortening or lard

• Place the pork, rice vinegar, soy sauce, pepper, garlic, and bay leaves in a large nonreactive bowl ; stir well, cover, and refrigerate for at least 8 hours or up to 48 hours.
• Transfer the entire contents of the bowl to a large saucepan. Stir in the broth, set over mediumhigh heat, and bring to a simmer, stirring often.
• Skim off any impurities or foam that rises to the surface, cover, reduce the heat to low, and simmer slowly until tender, about 11⁄2 hours.
• Transfer the meat to a large bowl with a slotted spoon. Scoop out the garlic cloves and place them in a separate bowl. Set both aside. Strain the hot broth, discarding all the solids, and return it to the large saucepan. Stir in the fi sh sauce and lime juice; bring to a boil over high heat. Boil until reduced by two thirds, about 8 minutes.
• Meanwhile, melt the shortening or lard in a large skillet set over medium-high heat. Add the pork pieces; fry until crispy on two sides, turning once, about 6 minutes. Work in batches if you need to.
• Stir the pork into the simmering sauce. Squeeze all the garlic out of the hulls and into the sauce. Bring back to a simmer, stirring all the while to melt the garlic into the sauce before serving.