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Heat oil in a medium-sized stock pot over medium heat.
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Sauté onion and garlic, then add whole black pepper and bay leaf.
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Add pork and sauté until it becomes brown. Add water and fish sauce, stir well. Cover and let it boil with occasional stirring, until meat becomes tender.
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Then add the vinegar, but do not stir. Let it boil first for a few minutes, before stirring, until you attain the desired consistency of the sauce. Season with salt and sugar to taste.
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Turn the heat off and transfer in a serving bowl and top with toasted garlic and spring onions.