Directions:
- Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.
- Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.
- Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.84 Kcal (1699 kJ) | ||
| Calories from fat | 126.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.01g | 22% | |
|---|---|---|---|
| Cholesterol | 178.81mg | 60% | |
| Sodium | 6803.3mg | 283% | |
| Potassium | 1017.78mg | 22% | |
| Total Carbs | 3.15g | 1% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 61.89g | 124% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1.9mg | 11% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 104.87 Kcal (439 kJ) | ||
| Calories from fat | 32.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 22% | |
|---|---|---|---|
| Cholesterol | 46.21mg | 60% | |
| Sodium | 1758.04mg | 283% | |
| Potassium | 263mg | 22% | |
| Total Carbs | 0.81g | 1% | |
| Sugars | 0.12g | 2% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 15.99g | 124% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.5mg | 11% | |
| Calcium | 9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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