2 pounds pork, cut 2 x 1 1/2 inches
1 head garlic, pounded
1 teaspoon black pepper, ground
1 tablespoon lard
1/2 cup vinegar
1 teaspoon salt
2 cups water
Place the pork in a saucepan. Add vinegar, garlic, pepper, salt and water. Cover the saucepan and cook slowly until the meat is tender and most of the broth has evaporated and only 1/4 cup remains. Drain; separate the pieces of garlic from the pork and fry in lard until brown. Add the pieces of pork until brown. Add the broth and let simmer about 5 minutes. Serve hot.