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1 1/2 pounds boneless chicken breast 1 1/2 pounds boneless pork chop 1 teaspoon peppercorns, pounded 2 bay leaves 2 cloves garlic, chopped fine 1/2 cup palm vinegar (see note) 1 cup soy sauce 2 cups cooking oil Cut chicken and pork into 1 1/2-inch squares. Pound peppercorns and bay leaf until very fine. Add all ingredients except cooking oil to meats and marinate 30 minutes. Place in wok or similiar pot and bring to boil. Simmer approximately 40 minutes. Remove meat and drain. Reduce sauce until thickened, then strain.

Fry meats in cooking oil until golden brown

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To serve, place meats on plate and small portion of sauce on one side of meats. Serve with rice. Serves 8.

Note: Palm vinegar is available in Asian grocery stores. - Recipes courtesy of Socrates Inonog

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