Pork Oysters are just pure eye meat – no rind or fat all. The loss of bone and fat makes this an easy cut to overcook and needs a little more skill from the cook.
2 lbs pork belly and oyster
2 tablespoons garlic minced or crushed
5 pieces dried bay leaves
4 tablespoons vinegar
1/2 cup soy sauce
1 tablespoon peppercorn
2 cups water
Salt to taste
procedure
Heat oil in a pan. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown. Remove the garlic and set aside. Add pork. Cook for 5 minutes or until the color turns light brown. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender. Add the sugar and stir. Pour-in vinegar and let boil. Simmer until most of the liquid evaporates. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes. Serve. Share and enjoy!