Ingredients:
450g (1 lb) Pork Shoulder, sliced into ¼ inch pieces
¼ cup brown sugar
¼ cup pineapple juice
2 tablespoons soy sauce
1 tablespoon vinegar
6 cloves garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
6 drops red food coloring (optional)
2 tablespoons oil for cooking
Directions:
Slice the pork shoulder into ¼ inch pieces.
In a bowl, combine the brown sugar, pineapple juice, soy sauce, vinegar, garlic, salt, pepper, and red food coloring. Stir until well mixed.
Add the sliced pork to the marinade, ensuring all pieces are coated. Cover and marinate for 24 hours in the fridge.
Heat oil in a pan over medium-low heat. Add the marinated pork to the pan.
Cook for 10-12 minutes, flipping the pork every minute to prevent burning, until it’s golden brown and caramelized on both sides.
Serve with sinangag (garlic fried rice) or white rice, along with a fried egg, and enjoy!