Ingredients
- 2 pounds pork belly (or pork side or pork shoulder, cut into chunks)
- 3 pounds chicken pieces, usually skin on
- 1/2 cup minced garlic cloves (fresh is best)
- 1 1/2 cups vinegar (Usually milder vinegars are used: cane, palm, or apple cider but I like white)
- 1 1/2 cups water
- 1 bay leaf
- 2 tablespoons salt (or fish sauce)
- 4 medium ripe tomatoes, chopped (optional)
How to Make
-
Step 1: Place the pork and chicken into a large pot (not aluminum!). Sprinkle the garlic over the pork and chicken.
-
Step 2: Combine the vinegar and water and pour into the pot. Add bay leaf and salt or fish sauce.
-
Step 3: Bring to a boil without stirring, reduce heat, and simmer until the meat is tender, about 30 minutes.
-
Step 4: Remove the meat from pot, reserving any liquid, and remove bay leaf.
-
Step 5: Heat oil in a large pan or wok and brown the pork and chicken in batches. Place browned meat into a serving dish.
-
Step 6: Mix the soy sauce and reserved liquid (You can choose to reduce it for a stronger flavor if you like) and pour over the meat.
-
Step 7: Serve over hot cooked rice and top with chopped tomatoes, if desired.
Tips & Variations
- 1/2 cup vegetable oil, to brown meat
- Cooked rice, to serve (I usually use jasmine)
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.