Preparation time 35 minutes Cooking time 50 to 60 minutes Marinating time 1 to 2 hours

1 c. palm vinegar or distilled white vinegar
1/4 c. dark soy sauce
1/4 c. garlic, minced
1 tsp. ground pepper
5 or 6 whole black peppercorns
5 bay leaves
1/2 lb. pork shoulder, cut into 1 to 2 inch bite size pieces
1/2 lb. boneless skinless chicken thighs cut into 1 to 2 inch bite size
1 c. water if needed

Mix vinegar, soy sauce, garlic, pepper, peppercorn and bay leaves for marinade. Pour over meat in glass container. Cover. Refrigerate 1 to 2 hours.

Remove meat from marinade. Place in a large pan or Dutch oven. Cover and cook over medium to medium high heat for 45 to 50 minutes or until pork and chicken are tender and test done. Do not stir until mixture boils (vinegar will make it taste bad if you stir before it boils) Stir if needed after the mixture has come to a boil. Add water during cooking if necessary. When meat is tender, continue to cook until liquid is reduced. This dish should be on the dry side. Serve with rice.