Yield: 6 servings
|1½ cup||Vinegar, White|
|1½ cup||Soya sauce|
|1||Garlic head, crushed|
|½ tablespoon||Peppercorns, crushed|
|1||Chicken, whole (3 lbs)|
|1 pounds||Pork, boneless; cubed|
|1 tablespoon||Cooking oil|
Peal and crush head of garlic and combine with vinegar, soya sauce, and crushed peppercorns for marinade.
Cut whole chicken into serving size pieces and combine with cubed pork. Cover the pork and chicken with marinade and let stand refrigerated for a mininimum of 30 minutes. If more pronounced flavour is desired, the meat may be left, refrigerated in the marinade for up to 24 hours. Add water to the marinade and meat and simmer, uncovered until meat is tender, approximately one hour.
With slotted spone, remove garlic, chicken and pork pieces from the marinade. Save marinade.
Heat cooking Oil in a separate pan. Fry the garlic, pork and chicken removed from stew until golden. Drain and discard oil from meat and garlic.
Return pork, chicken and garlic to marinade. Simmer for 10 minutes or until sauce is thickened and reduced.
Serve with or over rice.