* 1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
* 1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
* 3 tablespoons salt
* 1 tablespoon black peppercorns, coarsely ground
* 2 tablespoons crushed garlic
* 2 bay leaves, torn
* 1 cup white vinegar
* 1/4 cup soy sauce (optional)
* 1 tablespoon vegetable oil
* 2 cloves garlic, smashed
- Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.
- Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.
- Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened. Serve hot.
photo by: google