The Chef says, this dish can be made with chicken, with pork or with both. It can also be prepared with fish, shellfish and vegetables. For best flavour, this dish can be made a day before eating [that is leave to cool, refrigerate then reheat the next day, just before serving]. This kind of preparation is what I like, hassle-free.
Verdict - While the chicken and pork is cooking in the pan, you don't get to smell the nice aroma. When I was outside the kitchen aroma, I could smell the nice aroma which tells me that this dish should tastes good. Yes, it is. It is fragrant , the braised meats and sauce taste sourish, savoury, spicy and sweet. Reminds me of the Adobo Chicken. The dish is not spicy as its' name indicate. If you like more spicy, you may have the increased the black pepper.
Recipe adapted from the book ‘500 Curries’ with slight modifications
2 tbsp cooking oil
4 pips garlic - peeled and crushed
1 inch piece ginger - sliced into matchsticks
1 stalk spring onions - cut into 1 inch sections
1 tbsp black peppercorns - crushed
1-1 1/2 tbsp palm or Jaggery sugar or molasses
250 gm pork shoulder meat - cut chunky pieces
250 gm chicken thighs - cut chunky pieces
1 tbsp dark soy sauce
50 ml wine vinegar
150 ml water or chicken stock
2 bay leaves
- Heat oil in a non stick pan, saute garlic and ginger until fragrant and begin to colour. Add in spring onions and black pepper. Stir well and add in the sugar.
- Add in the pork and chicken slices. Stir fry until they begin to colour.
- Pour in the soy sauce, vinegar and water. Add in bay leaves. Bring to boil, reduce heat and cover to simmer gently for 30-40 minutes or until meat is tender and the liquid has reduced.
- Season with salt to taste.
- Serve with rice and stir fry greens.