Category : Pork
Author : zafire
Hits : 3814
Date : 21/12/2002
1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes 1/3 cup vinegar 3 tablespoon soy sauce 1 teaspoon salt 1 each onion -- sliced 3 cloves garlic -- minced 1 small bay leaf 1/4 teaspoon pepper 1 tablespoon sugar 1/2 cup water 2 tablespoon cooking oil
Combine all ingredients except cooking oil, in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce. Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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