Ingredients

• 1/4 cup soy sauce
• 1/4 cup water
• 1/2 cup rice vinegar
• 1/2 cup Shaoxing cooking wine
• 1 tablespoon fish sauce
• 3 tablespoons brown sugar
• 4 bay leaves
• 1/4 teaspoon black pepper
• 2 tablespoons cooking oil
• 3 lbs pork shoulder, cut into 2-inch chunks
• 1/3 cup (approximately 18 to 20 cloves) garlic, smashed
• 3 green onions, chopped
• 1 lime, juiced
• 6 lime wedges to serve

Instructions

1. Combine soy sauce, water, rice vinegar, rice wine, fish sauce, brown sugar, bay leaves, and black pepper. Whisk to dissolve sugar and set aside.
2. Preheat oven to 350°F.
3. Heat a Dutch oven over high heat, add oil. Sear pork in batches for 3 minutes per side or until golden brown. Once all the pork is seared, add in the smashed cloves of garlic and the soy sauce mixture.
4. Cover and place into preheated oven to braise for 1 hour 30 minutes.
5. Return Dutch oven to the stove. Remove pork to a plate and cover to keep warm. Reduce the sauce over high heat (about 5 to 10 minutes) to create a sticky glaze, then return pork to Dutch oven and add in the white part of the green onions and lime juice.
6. Enjoy with steamed rice, garnished with chopped green onions and a squeeze of lime juice.

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