Step 1: In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.
Step 2: Add in onions and cook until it is translucent. Add in the soy sauce and sauté until it boils. Put all the thoroughly drained meat and mix the ingredients.
Step 3: Let the meat renders its own juice and fat. Give it a gentle stir and simmer on moderate heat until the liquid is reduced and meat starts to sizzle in its own fat and aromatic.
Step 4: Add in whole peppercorn, ground pepper, white sugar and vinegar. Do not stir until it is briskly boiling. Continue cooking.
Step 5: Add enough broth to cover and continue simmering on low heat. Adjust the seasoning and level of vinegar. Add additional broth or hot water as necessary.
Step 6: Continue simmering until the sauce is reduced, has thickened and meat is fork tender.
Step 7: Transfer in serving platters. Serve warm to your friends over a bottle of your favourite wine or to your family with lots of steamed rice and probably some buttered veggies.