Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken thighs or 3 lb pork |
| \N \N | Butt |
| ½ cup | Vinegar |
| ¼ cup | Soy sauce |
| 3 \N | Cloves garlic |
| ¼ teaspoon | Salt. |
| ¼ teaspoon | Peppercorns, crushed |
| 1 \N | Bay leaf, crushed |
Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1½ inch pieces. In a saucepan, combine all ingredients.
Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned.
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