1. Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen. 2. Stove top instructions. 3. Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you). 4. Allow everything sit at room temperature for at least 15 minutes. 5. Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar). 6. Remove lid and cook 10 minutes more. 7. Serve with rice. 8. Slow Cooker instructions. 9. Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you). 10. Allow meat to sit at room temperature for at least 15 minutes. 11. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker). 12. Serve with rice. 13. (Freezer instructions courtesy of Erindipity). 14. To freeze: Combine all ingredients in a ziptop bag. Freeze. 15. To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed. ---------------------------------------------------------------------------
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