Step 1

Slice the pork shoulder to 1/4 inch pieces.

Step 2

In a bowl, combine brown sugar, pineapple juice, soy sauce, vinegar, garlic, and red food colouring.

Step 3

Add the pork to the mixture and marinate for 24 hours.

Step 4

In a pan, heat the oil over medium low heat.

Step 5

Add the pork to the pan and cook for 10-12 minutes ( flop the pork every minute to prevent burning) until it is caramelised on both sides.

Step 6

Serve with sinangag (garlic fried rice) or white rice, fried eggs and enjoy!