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  • 2 pounds pork, cut 2 x 1 1/2 inches
  • 1 head garlic, pounded
  • 1 teaspoon black pepper, ground
  • 1 tablespoon lard
  • 1/2 cup vinegar
  • 1 teaspoon salt
  • 2 cups water


  1. Place the pork in a saucepan. Add vinegar, garlic, pepper, salt and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains.
  2. Drain; separate the pieces of garlic from the pork and fry in lard until brown. Add the pieces of pork until brown.
  3. Add the broth and let simmer for about 5 minutes.
  4. Serve hot.