| 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
A Message from our Provider:
“You’re never too young for God”