- 3 small yellow onions, cut into rings
- ¼ cup white vinegar
- 1 teaspoons salt
- 1 bay leaf
- In the same dutch oven set over medium-high heat add the reserved oil. Add the onions to the oil and fry them until they begin to get translucent.
- Add salt and vinegar and cook for 3 to 4 minutes, stirring constantly.
- To serve, mix a little of the onions together with the pork chunks and toss. Serve the rest of the onions on the side.