Ingredients
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1 ¼ pounds boneless pork loin roast, cut into 2-inch pieces
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1 ¼ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
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2 tablespoons crushed garlic
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2 bay leaves, torn
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freshly ground black pepper
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1 cup white vinegar
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¼ cup soy sauce
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1 tablespoon vegetable oil
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2 cloves garlic, smashed
Directions
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Place pork and chicken into a stock pot. Rub with crushed garlic and torn bay leaf, season lightly with pepper, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
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Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
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Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.
Recipe Tip
To thicken the sauce, you can add diced chicken liver or pork liver.
Nutrition Facts (per serving)
| 551 | Calories |
| 37g | Fat |
| 4g | Carbs |
| 49g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 551 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 11g | 55% |
| Cholesterol 186mg | 62% |
| Sodium 2214mg | 96% |
| Total Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 49g | 98% |
| Vitamin C 6mg | 6% |
| Calcium 50mg | 4% |
| Iron 3mg | 17% |
| Potassium 655mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
