1 cup olive oil
3 heads garlic, crushed and finely minced
1 kilo pork belly, cubed
1 kilo chicken parts
1 cup wine vinegar or leftover white wine
¼ cup Kikkoman soy sauce
1 – 2 bay leaves
rock salt, to taste
1 tablespoon freshly ground peppercorn
corn oil for deep frying
a bit of Tabasco
- Fry 2 heads of garlic in olive oil until brown. Set aside garlic.
- Sauté pork, add chicken. Continue to cook till brown.
- Add wine vinegar, soy sauce, bay leaves, wine, salt, peppercorn, and the fried garlic. Simmer for hours on low fire. When cooked, drain chicken and pork. Keep sauce separate.
- Heat oil, add the remaining garlic and deep fry chicken and pork cubes until crispy. Drain and serve in a large platter. Serve sauce in a separate bowl.