Ingredients 1 kilo pork loin, cut into 1″ cubes 1/2 cup vinegar (spicy preferred but not required) 1/2 cup bagoong or, for the Ilonggos, ginamus 6 cloves of garlic, crushed and then minced fine 6-10 peppercorns, crushed

2 bay leaves

Procedure 1. Marinate the pork cubes in the other ingredients overnight in the refrigerator. 2. Heat 3 tablespoons of oil in a wok or large frying pan. Saute the bay leaves to bring out their fragrance.

3. Add the marinated pork along with the marinade. Cook over a medium heat until the pork is nice and tender (30-45 minutes). Check the frying pan every so often to make sure the sauce isn’t drying out. If it is, lower the heat and add 1/3 c of water and stir.

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