In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
In a large skillet, heat oil over medium-high heat, coating all sides of skillet.
Once oil is warm and shimmering, add pork and cook until all sides are browned.
Add garlic, sautéing for a minute, until garlic becomes fragrant.
Add soy sauce, vinegar, bay leaf, pepper and water, stir ingredients together and bring to a boil.
Reduce heat to low and let pork simmer for 45 minutes or until tender, being careful so as not to let pork dry. Add 1/2 cup of water at a time several times to keep pork moist and tender and to achieve the desired amount of sauce.
In the last few minutes of simmering, stir in brown sugar or honey.
Serve over rice, salad or stir-fried vegetables and enjoy!