Sounds interesting! And I almost forgot one of my favorite recipes for country strips! It's a Filipino stew and is awesome on rice. I know the vinegar sounds kinda weird, but the simmering makes it lose a ton of its tartness and makes it very smooth.
Adobo
4 lbs-ish country style pork strips, cut into 1-inch chunks (you can also use bone-in chicken, or even a combination of chicken and pork)
1 onion, diced
5 cloves of garlic, minced
2 generous slices of ginger
1 cup soy sauce
1/2 cup vinegar
2 tablespoons of sugar
2 bay leaves
10-12 whole peppercorns
salt to taste
chicken stock (optional)
Brown the onion and garlic and ginger in a pot (dutch oven works great) over medium/high heat with a little veggie or canola oil. Add pork chunks and sear until everything is browned. Add vinegar, soy sauce, peppercorns, salt and bay leaf. Cover, turn heat to medium-low, and simmer until pork is tender, usually about an hour. You want the liquid to reduce a bit and make a nice sauce/broth, but if it gets too low, add some chicken stock or water. If it gets too watery, take the top off and let some of the liquid evaporate. When everything is tender, add the sugar. Taste and adjust the seasonings, then serve over a gigantic mound of white rice. Mmmmm.