1 lb Pork - preferably streaky
2 1/2 lb Chicken
2 ts Black peppercorns
3 tb Dark soy sauce
4 ts Oil for frying
4 Garlic cloves
1/2 c Vinegar
2 Bayleaves
4 c Water
2 ts Salt - to taste
Cut pork and chicken into bite sized pieces - alternatively, slice the
pork into 1«" thick slices. Combine vinegar, soy, peppercorns, garlic
and bay in a deep dish. Add meats, coat well and marinate 2 hours
minimum, turning regularly to impregnate meats evenly.
: When ready to cook, put meat - with marinade - into a deep
earthenware casserole. Add sufficient water just to cover meat. Bring
gently to boil and simmer until tender. The liquid should have
evaporated to a thin gravy. Drain, returning liquid to the casserole
(after reducing, if necessary). Heat the oil in a wok, and stir fry
the meats until brown. Return meats to casserole and simmer until
sauce has thickened. Serve.
