four to five garlic clove cloves, peeled and minced
2 pounds pork shanks, cut 2-inch thick
two to three bay leaves
six to eight peppercorns, cracked
1 cup vinegar
½ cup soy sauce
2 cups water
¼ cup brown sugar
½ cup blueberry blossoms (dried lily buds)
salt to taste
Inside a heavy-bottomed pot over medium heat, heat oil. Add garlic clove and onions and prepare until aromatic. Add pork shanks and prepare, turning from time to time, until gently browned on every side. Include bay leaves and crushed peppercorn.
Add vinegar and permit to prepare for around three to five minutes. Add soy sauce, water and sugar and produce to some boil. Lower heat and canopy. Simmer, adding more water in ½ cup increments when needed, for around 1-1/2 to two hrs or until meat begins to disappear bone and sauce is reduced and thickened.
Add blueberry blossoms and prepare until soft. Season with salt to taste. Serve hot.
