Chicken and Pork Chop Sauce
INGREDIENTS:
1/2 c White vinegar; see note
1/2 c Water
3 tb Soy sauce
3 md Cloves of garlic
1 Bay leaf
Ground black pepper
2 Chicken thighs
2 Chicken legs
1/2 lb Pork; 2 inch cubes
1/2 c White vinegar; see note
1/2 c Water
3 tb Soy sauce
3 md Cloves of garlic
1 Bay leaf
Ground black pepper
2 Chicken thighs
2 Chicken legs
1/2 lb Pork; 2 inch cubes
Place pork in marinade in non-aluminum pot. Cook pork approximately 10-15 minutes. Add chicken and cook approximately 30 minutes. Transfer meats to a bowl and reduce marinade to about 3/4 cup. Pour over meat. Eat at once or chill. It is better after a day or two. If necessary, add a bit of water when reheating.
NOTES : I use more chicken than this. Rarely use pork, but it is so good with the pork. One can use either/or. Most Filipino recipes call for browning the chicken before cooking it in the marinade. This is messy (!) and does not make a significant difference in the end result.
NOTES : I use more chicken than this. Rarely use pork, but it is so good with the pork. One can use either/or. Most Filipino recipes call for browning the chicken before cooking it in the marinade. This is messy (!) and does not make a significant difference in the end result.