INGREDIENTS
4 Tbsp. cooking oil, divided
1 head garlic, minced
1 small yellow onion, diced
1 to 2 Tbsp. minced ginger (optional)
1 lb. pork, cubed
1 lb. chicken, cut into pieces
2 cups plus 3 Tbsp. water, divided
½ cup soy sauce
1 cup vinegar
1 tsp. paprika
5 bay leaves
2 Tbsp. cornstarch
Salt and pepper to taste
PREPARATION
• In a wok, heat 2 tablespoons of oil then sauté the garlic, onion and ginger. Add the pork and chicken. Add 2 cups of the water, soy sauce, vinegar, paprika and bay leaves. Bring to boil. Cover and simmer for 30 minutes or until meat is tender.
• Remove the pork and chicken, leaving the rest of the sauce in the wok. Heat the remaining cooking oil in a sauté pan and brown the pork and chicken for a few minutes until golden.
• Dissolve the cornstarch in the remaining 3 tablespoons of water. Return the browned pork and chicken to the wok and add the cornstarch mixture to thicken. Add salt and pepper to taste. Bring to a boil and simmer for another 5 minutes.
This article appears in Apr 1-30, 2009.