Philippines Chicken And Pork Recipe
Ingredients
2 2 1/2 to 3-pound broiler-fryer chickens
1 pound boneless pork
1/2 cup vinegar
1/2 cup soy sauce
1/2 cup finely chopped onion
2 cloves garlic, crushed
2 teaspoons paprika
6 peppercorns
1 bay leaf
1/2 cup butter
Directions
Cut chickens into serving-size pieces.
Save backs, necks and wings for broth.
Trim off fat and dice pork into small pieces.
In a bowl, mix vinegar with remaining ingredients except butter.
Add chicken and pork and stir to coat all pieces.
Cover and let stand in refrigerator for at least 1 hour, longer if possible.
Put mixture into a casserole and simmer, covered, over low heat about 30 minutes or until chicken is tender.
Remove cover, add butter and continue cooking uncovered until sauce is reduced and thickened.
Save backs, necks and wings for broth.
Trim off fat and dice pork into small pieces.
In a bowl, mix vinegar with remaining ingredients except butter.
Add chicken and pork and stir to coat all pieces.
Cover and let stand in refrigerator for at least 1 hour, longer if possible.
Put mixture into a casserole and simmer, covered, over low heat about 30 minutes or until chicken is tender.
Remove cover, add butter and continue cooking uncovered until sauce is reduced and thickened.
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