Ingredients:

• 150 g (3/4 cup) sugar
• 250 ml (1 cup) vinegar
• 125 ml (1/2 cup) dark soy sauce
• 250 ml (1 cup) water
• 60 ml (1/4 cup) corn oil
• Cloves of 1 head garlic, crushed
• 1 kg (2 lb) boneless pork shoulder, cut into large cubes
• 1 bay leaf
• 1 medium carrot, sliced into 1-cm (1/2-in) rounds
• 3-4 saba (plaintain) bananas, sliced diagonally into 5-cm (2-in) pieces
• 4 pan de sal (Filipino buns), each cut into four pieces (optional)
• Spring onion, to garnish (optional)

    Cooking Instructions:

1. Combine sugar, vinegar, soy sauce and water in a mixing bowl.
2. Set aside to allow flavors to blend.
3. Heat 2 tablespoons of the oil in a casserole.
4. Fry the garlic until brown. Remove garlic from pan and set aside.
5. Pour in remaining oil and heat and add pork and brown lightly on all sides.
6. Pour in vinegar mixture. Bring to the boil, then lower heat to simmer. (Do not stir, or the vinegar will have a raw taste).
7. Add bay leaf and simmer for about 20 minutes or until pork is almost tender.
8. Add the carrot and, 5 minutes later, the bananas.
9. When bananas and carrot are almost tender, about 5 minutes more, stir in pan de sal.
10. Continue simmering until pork is fully cooked and bananas and carrot are completely tender, about 5 minutes.
11. Garnish with spring onion, if desired.
12. Serve with rice or additional pan de sal.

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