Note: The original recipe just called for vinegar. Apple Cider Vinegar is a good choice, but use what you have.

Some reviewers have used rice vinegar and been pleased.

Rice vinegar seems to have a touch of sweetness.

Experiment with different vinegars and have fun in the kitchen.

Stove top instructions.

Combine pork or chicken, vinegar, soy sauce, water, bay leaves, peppercorns, garlic, onion, ground pepper, and salt in a large pot.

Optionally, tie the spices into a cheesecloth or stainless tea ball for easy removal.

Allow everything to sit at room temperature for at least 15 minutes.

Bring to a boil then reduce heat to low.

Simmer for 1 1/2 - 2 hours, leaving lid slightly ajar.

Remove lid and cook 10 minutes more.

Serve with rice.

Slow Cooker instructions.

Combine pork or chicken, vinegar, soy sauce, water, bay leaves, peppercorns, garlic, onion, ground pepper, and salt in a slow cooker.

Optionally, tie the spices into a cheesecloth or stainless tea ball for easy removal.

Allow meat to sit at room temperature for at least 15 minutes.

Cook on high for 3 hours or on low for 6 hours until pork or chicken is done.

Serve with rice.

(Freezer instructions courtesy of Erindipity).

To freeze: Combine all ingredients in a ziptop bag. Freeze.

To serve: Thaw overnight in the refridgerator.

Allow to sit at room temperature for 15 minutes; cook as directed.