We were stationed in Hawaii from 1982-1986. That was when I fell in love with Filipino food. It was divine. Simple yet tasty. I'm a southern girl originally from Virginia so I decided to combine pork belly & pork shoulder. I paired those succulent meats with a little Filipino flare. This marriage created some kinda good recipe. Your family and friends are in for real treat with the spectacular dish! Cooking with Passion, sw:)
1marinate the 1st 8 ingredients in a medium sized bowl for 30 minutes
2add oil to a large heated skillet. saute onions until translucent.
3remove pork from marinade and reserve. pat dry the pork with paper towels and add to frying pan. fry for 3-4 minutes until pork has browned and juices are sealed in. add marinade to the pan with pork and onions. bring to a boil , then reduce the heat to a simmer
4cover and simmer for about 45 minutes, the sauce will reduce by more than half. you may have to add a little more water as needed. add vinegar. continue to simmer for another 15 minutes. add oyster sauce the last minute
5serve hot on a warm plate with cilantro toasted rice. enjoy!
6**toasted rice** add 1 cup of rice to a stock pot. add 2 TBSP olive oil. fry rice until some of rice turns a golden brown color. stir often to ensure that the rice doesn't burn. add 1 1/2 cups of chicken broth (your favorite) and chopped cilantro to cover rice. bring to a boil. reduce heat to simmer and cover. rice should be done within 15 minutes...if the rice is not cooked to your liken, add addtional broth and cover.