Pork And Chicken Filipino Style
|Boneless pork shoulder||1 1⁄2 Pound|
|Chicken legs/Thighs||1 1⁄2 Pound|
|Water||3⁄4 Cup (12 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Soy sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
Trim fat from pork; cut pork into 1-inch cubes.
Heat pork, chicken, water, vinegar, garlic, soy sauce, salt and pepper to boiling in Dutch oven; reduce heat.
Cover and simmer until pork and chicken are done, 45 to 55 minutes.
Remove pork and chicken from Dutch oven.
Skim fat from broth if necessary.
Cook broth uncovered until reduced to about 1 cup.
Heat oil in 10-inch skillet until hot.
Cook chicken in oil over medium heat until brown on all sides.
Add pork; cook and stir until brown.