|1¼ pounds||Pork shoulder, boneless cut into 2" cubes|
|2 tablespoons||Soy sauce|
|6||Garlic clove; minced|
|¼ teaspoon||Pepper, black|
|Weight Watchers New International Cookbook|
|per Valerie Whittle|
|Fidonet COOKING echo|
On a rack in a broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.
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