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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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.
Recipe from a Malay chinese cookery course.
From: Ian Hoare Date: 19 Feb 96
| Ingredients:
1 Pound(s) pork - preferably streaky
2 1/2 Pound(s) chicken
2 Teaspoon(s) black peppercorns
3 Tablespoon(s) dark soy sauce
4 Teaspoon(s) oil for frying
4 garlic cloves
8 Tablespoon(s) vinegar
2 bayleaves
-1
2 Teaspoon(s) salt - to taste |
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