[Philippino sour-cooked pork ('paksiw na baboy') or fish ('paksiw na isda').]
Originally posted here:
One pound fatty pork, or a nice fish, chunked.
Half a cup vinegar
One tablespoon amber fish sauce
Minced ginger and garlic
One teaspoon sugar
A mild or hot chili pepper, left whole
Mix all ingredients except the pork or fish, and bring to a boil. Turn low and simmer for five or ten minutes before adding the pork or fish. Pork will need over an hour, fish no more than ten minutes. Pork may therefore require more liquid, fish less.
Note: chunks of lechon (roast pig) are often also cooked this way.