No one can say no to this tasty blend of pork and bagoong, especially if when it's on top of warm, white rice.
In a pot, put liempo, garlic and bay leaf. Season with salt and pepper. Put enough water to cover liempo and boil until liempo is fork tender.
Let liempo cool slightly then cut into cubes.
Heat oil in a saucepan. Sauté garlic and onion until tender.
Add liempo and sauté until light brown in color.
Add bagoong, vinegar and water. Let simmer and cook until liquid is reduced.
Season with sugar if desired. Continue to cook until mixture caramelizes.