Asadung Malangi na Baboy

Method

1. Marinate pork with soy sauce, vinegar, sugar, half the garlic, bay leaves, peppercorns, and star anise for 30 minutes.
2. Lift the pork from the marinade and pat the surfaces dry; reserve the liquid.
3. Heat oil in a heavy pan and brown the pork in batches until the edges are deeply coloured.
4. Add onion, remaining garlic, and tomato paste if using and cook until aromatic.
5. Pour in the reserved marinade and water. Bring to a boil, lower the heat, cover, and simmer until the pork is tender.
6. Uncover and reduce slowly, turning the meat, until nearly all liquid is gone and the sauce coats each piece.
7. Let the pork fry briefly in its rendered fat for caramelized edges, then rest 5 minutes and serve with rice and calamansi.