Roughly chop the onion and carrot marked ★. Peel the garlic and ginger, slice in fairly large pieces and set aside.

Pierce the meat with a fork on all sides to absorb the flavor.

Tie up the pork with kitchen twine. Rub it with salt, pepper and garlic, marked ☆.

Brown the sides of the meat in a frying pan.

Put all of the ★ ingredients in a deep pot and bring to a boil over high heat. Reduce the heat and simmer for 3 minutes to burn off the alcohol and vinegar.

Add the browned meat, raise the heat and bring it to a boil again.

Cover the meat with a paper towel to keep it from drying out, and simmer over very low heat for 40 minutes. Baste occasionally with the pan juices.

Turn off the stove and let cool slowly, as is, for at least 3 hours, or overnight. In the warmer months, cool slightly and put in the refrigerator.

When it has cooled completely,remove and discard the vegetables and solidified fat.

Cover with a new paper towel and simmer over low heat until the liquid is reduced by half. Baste occasionally with the pan juices.

Cover and let cool slightly.

When it is cool enough to touch, put the meat and juices in a strong plastic bag, seal to remove any air pockets, and marinate in the refrigerator for 2 to 4 days.

Remove the kitchen twine and slice into easy to eat pieces. Lightly fry in a frying pan, and it's done.

Strain the leftover sauce and use for things like fried rice or rice bowls. It could also be a salad dressing.

Try putting boiled eggs in with the pork when you marinate it to make flavored eggs.