Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.
Add the sherry, vinegar, remaining soy sauce, sugar, and water and heat until the sugar is dissolved. Pour over the meat, place the lid on and cook for 4 hours on high or 8 hours on slow.
Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.
Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.
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