Sweet-and-Sour Braised Pork

• One bone-in pork shoulder (picnic or butt), about 6 pounds
• 1/2 cup nam pla or soy sauce
• 1 cup palm or brown sugar
• 2 large onions, roughly chopped
• 1/4 cup peeled and minced fresh ginger
• 2 tablespoons dried shrimp or fermented black beans
• 1/4 cup minced garlic
• 1/4 cup rice or cider vinegar or fresh lime juice
• Chopped fresh cilantro leaves for garnish

1. Put the pork in a pot that is large enough to hold it and has a lid.
2. Add the nam pla, sugar, onions, ginger, dried shrimp, and about 1 quart water.
3. Bring to a boil, then cover and adjust the heat so the mixture simmers steadily but not violently.
4. Cook, checking every half hour or so to make sure the mixture is not drying outadd water if it isuntil the pork is tender, 2 hours or more.
5. Transfer the pork to a large platter.
6. Turn the heat to high and reduce the liquid to about 2 cups; it should be quite syrupy.
7. Stir in the garlic and vinegar and cook for another 2 or 3 minutes; you dont want the garlic to mellow entirely.
8. Carve the pork and serve with the sauce, garnished with cilantro.

pork shoulder, soy sauce, palm, onions, fresh ginger, shrimp, garlic, rice, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/sweet-and-sour-braised-pork-386282 (may not work)