| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Filipino | Ethnic, Main dishes, Tnt, Chicken, Pork & ham | 1 | Servings |
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 |
INSTRUCTIONS
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. Recipe by: Bon Appetit- adapted Posted to TNT Recipes Digest by "tess@shore.intercom.net" <tess@shore.intercom.net> on Mar 22, 1998
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