Ingredients
- 3 lb. chicken thighs or 3 lb pork butt.
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 3 cloves garlic
- 1/4 teaspoo salt.
- 1/4 teaspoon peppercorns, crushed
- 1 bay leaf, crushed
Procedure:
Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1 1/2 inch pieces. In a saucepan, combine all ingredients. Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes six servings.
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