Peppercorn and Pork

I like this dish a lot.
Serve it over cooked white rice.

Ingredients:
1 pound boneless pork butt,
cut into 1-inch pieces
1 1/2 cups cider vinegar
1/2 cup soy sauce
1 teaspoon whole black peppercorns
1 bay leaf
3 cloves garlic
1 jalapeno pepper, halved
Salt to taste
2 scallions, thinly sliced

Directions:
In a large flameproof casserole,
combine pork, vinegar, soy sauce,
peppercorns, bay leaf, garlic,
and jalapeno. Stir well.
Bring to a boil, then lower the heat
to medium-low, and cover the pot.
Simmer for 45 minutes,
occasionally skimming
fat from the surface.
Remove the lid and continue
cooking over medium heat for
30 minutes more or until the
pork is extremely tender.
(Total cooking time is
1 hour and 15 minutes.)
With a slotted spoon,
transfer the pork to a bowl; set aside.
Skim the fat from the cooking juices.
Bring liquid to a boil and let it bubble
steadily until it reduces by half.
Place the pork in the pan.
Continue cooking for 5 minutes.
Taste for seasoning and add salt.
Remove and discard the bay leaf,
jalapeno, and peppercorns.