Yield: 10 portions
Ingredient Amount
Olive oil 4 oz.
Pork butt, 2-inch cubes 8 lb.
Onions, 1/4-inch slices 8 oz.
Garlic, chopped 40 cloves
Vinegar, coconut palm 3 Cups
Annatto seeds 1 Tbsp.
soak in 1/2 cup of boiling water
for 30 minutes, strain
Soy sauce, light 2 1/2 Cups
Peppercorns, black, crushed 3 Tbsp.
Bay leaves 12 ea.
Sugar 1/2 Cup
Mise en Place
1. Sear pork in oil until brown on all sides. Reserve, discard any excess fat.
2. Sauté onions in remaining oil, add garlic, add meat and cook for an additional 2 minutes.
3. Add vinegar, and strained annatto liquid. Cook for 3 minutes.
4. Add soy sauce, peppercorns, bay leaves, sugar and enough water to cover pork by a 1/2-inch.
5. Bring to a boil, lower to a simmer and cook until tender, skimming often.
6. Remove cooked pork from liquid, strain liquid to remove solid, return pork to liquid and return liquid to a simmer.
7. Taste and adjust sauce seasoning with soy and vinegar.
8. Hold warm for service