4 saba bananas, peeled and reduce 1-inch thick crosswise
1 small onion, peeled and chopped
6 cloves garlic clove, peeled and minced
2 pounds pork leg, reduce 2-inch cubes
¾ cup vinegar
1 cup soy sauce
1 cup water
¼ teaspoon pepper
two tablespoons brown sugar
1 large carrot, peeled and reduce 1-inch thick chunks
3 Chinese sausage, reduce ½-inch thick
salt to taste
Inside a wide skillet or pan, heat oil. Add bananas and prepare, turning a couple of times, until gently browned. Remove from pan and drain in writing towels.
Remove oil from pan except a couple of tablespoons. Add onions and garlic clove and prepare until limp. Add pork and prepare, stirring from time to time, until gently browned.
Add vinegar and then prepare, without stirring, for around two to three minutes. Add soy sauce and water and produce to some boil, skimming scum that could float to top. Season with pepper to taste. Lower heat, cover and prepare for around thirty to forty minutes or until meat is tender. Add sugar and stir until dissolved.
Add carrots and prepare for around one to two minutes or until tender. Add sausage and bananas and prepare until heated through. Season with salt to taste. Still prepare until pork is fork-tender and sauce is reduced. Serve hot.
