UNTESTED
- Score fat cap every 1/2 inch – cross hatch
- Salt and pepper both sides
- Sear on high heat 4-5 minutes per side
- Heat 1 C vinegar, 1 1/2 C soy, 3 TBL C rice vinegar, 1/2 C brown sugar, 6 garlic cloves minced, bay leaves, 1 TBL black pepper – over medium heat only until the sugar melts
- Add 1 C chicken stock to the mixture
- Braise 3 hours at 275º or until internal temperature is 165º
- Remove from oven and wrap in foil. Keep wrapped until internal temperature reaches 200º
- Slice into 1/2 inch slices and serve with fried rice and Thai Cucumber Salad. Also good with just biscuits and jam.
