This stew is favorite of my dad. My family would used pork hocks when making this dish since it gives it a wonderful thick and gelatinous kind of sauce. Back home we would use dried banana blossoms, but it’s difficult to find it here so I substituted dried lily blossoms which is similar in taste and texture.
I wanted to make a healthier version with less fat so I used pork butt for this recipe. To make place in a thick bottomed pan 1 lb. cubed pork and add the following: 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup soy sauce, bay leaf, some peppercorns and about 1/2 cup water. Let this cook covered until meat is tender and liquid has reduced and somewhat thickened. You may add water 1/4 cup at a time when you think the dish is drying up too much.
I served this with some steamed Yuchoy and 7 grain rice.
