2 lbs pork butt, spare rib tips, or pork belly, cubed
1 cup white vinegar
1 cup water
1 cup soy sauce (Silver Swan, or any other Filipino brand works, do NOT use Kikkoman or Japanese soy sauce)
5 bay leaves
1 head garlic, crushed
1 tsp black peppercorns
Crockpot: In a 4-quart or larger slow cooker, combine all ingredients and set on low for 6 to 8 hours. (Optional: At about 4 hours the meat should be perfect, you can drain the meat and fry in oil until brown and top with remaining sauce.) Serve with rice.
Conventional Stove: In a large pot, mix all ingredients except for soy sauce. Simmer over medium heat until meat is tender (usually one hour). When meat is soft, add soy sauce and let simmer for 15-20 minutes. Drain and fry meat in oil until brown, and top with remaining sauce. Serve with rice.