1
1-1/4
4
------
6
3
3/4
1/2
1/2
------
2
1/2
3
2
|
#
#
oz
---
cl
c
t
t
---
cl
c
T
T
|
Pork, lean (1)
Chicken meat (2)
Chicken livers
-- Marinade
Garlic
Bay Leaves
Vinegar (3)
Salt
Pepper, blk
--------
Garlic (more)
Stock, chicken
Oil
Soy Sauce
|
Prep - (1-1/2 hr - 20 min work)
- Cut PORK into cubes about 1-1/2 inches on a side or as
desired.
- Cut CHICKEN into similar size pieces.
- Rinse LIVERS but leave whole.
- Crush GARLIC and combine all Marinade items.
- In a non-reactive saucepan stir in the Pork, Chicken
and Marinade. Marinate for at least an hour, tumbling now and
then.
- Crush 2 cl GARLIC and chop small.
Run - (1-3/4 hrs)
- Remove Chicken from the marinade, drain, set aside, and
return any marinade to the pan. Leave Pork in the marinade.
- Bring saucepan to a boil and simmer Pork 30 to 45 minutes,
until Pork is almost tender.
- Stir in Chicken and Livers. Continue to simmer for
another 30 minutes until Chicken is nearly tender.
- Add 1/2 c Water and bring to a boil. Remove the Pork,
Chicken and Livers from the pan, drain well and return
any sauce to the pan.
- Defat the Sauce - use your gravy separator.
- In a mortar or mini-prep processor, reduce livers to a paste. If
needed, add some of the Sauce. Mix Liver Paste with
Sauce and set aside.
- In a spacious sauté pan sufficent to hold the whole recipe,
heat Oil over medium high flame. Stir in the 2 cl
Garlic and fry stirring a few moments. Stir in Pork
and Chicken. Fry, tumbling now and then, until lighly browned
on all sides. Because the meat is already cooked this will be quick.
- Stir in Sauce and Soy Sauce. Bring to a simmer for
another 10 to 15 minutes, until Pork and Chicken are very tender.
- Serve hot with plenty of steamed Jasmine rice.
|
