Adobong Baboy (Filipino Braised Pork in Tangy Sauce)

My sweet husband spent 2 years in the Philippines sharing the Gospel.  He fell in love with the people, as well as with the food.  I sometimes try to recreate some of the dishes he enjoyed there, but it's a little hit and miss since I have never been there and I don't really know how the dishes are supposed to taste.  This tangy pork is something he's talked about for years.  I looked up a lot of recipes and came up with this one.  He said the taste is spot on.  Yay!  I got this one right. :)  The meat is nice and tender, and the taste is salty and tangy.  Very nice.  Enjoy!
-5 garlic cloves, crushed
-1/3 cup white vinegar
-3 Tbs soy sauce
-1 bay leaf
-2 tsp salt
-1 Tbs peppercorns
-1 tsp sugar
-4 cups water, divided
-2 lbs pork, cut into bite size chunks
-cooking spray
Place garlic, vinegar, soy sauce, bay leaf, salt, peppercorns, sugar and 1/2 cup water into a large saucepan.  Mix very well.  Add the pork, mix well to coat and let it sit on your counter for 30-40 minutes.
Place pot with meat mixture on the stove over medium heat and bring to a boil.  
Lower the heat, cover and simmer for about 1 hour, adding 1/2 cup of water every 10 minutes or so, until all 4 cups are added.  Stir occasionally.
Remove the pot from stove.  Carefully, remove the meat (it should be very tender) onto a plate.  Strain the liquid in a large bowl and set aside.
Generously, coat a large skillet with cooking spray.  When hot, add the pork and fry until golden brown.  
Add the reserved sauce and bring to a quick boil.
Serve hot over cooked rice with a generous helping of the sauce.  Enjoy!