Philippine Pork Stew from Soups and Stews by The Editors of Saveur

Ingredients

• 2½ lb. boneless pork shoulder, trimmed and cut into 2″ pieces
• 3 tbsp. soy sauce
• ½ cup palm vinegar
• 1 tsp. whole black peppercorns, crushed
• 2 tbsp. lard or canola oil
• 1 bay leaf
• 12 cloves garlic, crushed
• Patis (Philippine fish sauce), for serving (optional)
• 4 cups cooked white rice, for serving