|2||Pound||pork butt, belly or shoulder, cut into 1 ½ inch pieces, pat dry|
|1⁄2||each||head of garlic, peeled and crushed|
|1 1⁄2||Teaspoon||Whole black peppercorns|
- In a thick gauge pot, heat to medium high. Add in the oil and brown the pork in batches.
- When the meat is browned, combine with the rest of the ingredients in the pot. Bring to a boil, then simmer.
- Cover and then continue to simmer (approximately 40 minutes) until the meat is tender.
- You may serve as is or slightly thicken the sauce with a little slurry of cornstarch and water.