In a large heavy pan or wok, heat the oil and fry garlic until it is slightly browned.
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.
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.
Add in whole peppercorn, ground pepper, white sugar and vinegar. Do not stir until it is briskly boiling. Continue cooking.
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.
Continue simmering until the sauce is reduced, has thickened and meat is fork tender.
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.