Ingredients to serve four:
- 1 lb (500g) boneless shoulder or neck of pork
- 1 small chicken
- 2 onions
- 1 garlic clove
- 1 bay leaf
- 5 tablespoons (75ml) cider vinegar or wine vinegar
- 1 tablespoon (15ml) soy sauce
- 1 cup (100g) small mushrooms
- 1 tablespoon (15ml) chopped parsley
Cut 1 pound of boneless shoulder or neck of pork into 2-inch (5cm) cubes. Put them into a large saucepan. Cut 1 small chicken into quarter and add them to the pan.
Slice 2 onions and add them to the pan with 1 crushed garlic clove, 1 bay leaf, salt and pepper. Add 1 ¼ cups of water, 5 tablespoons of cider vinegar or wine vinegar and 1 tablespoon of soy sauce. Bring to the boil. Cover the pan, reduce the heat and simmer for 1 hour, or until the meat is tender.
Mix in 1 cup of small mushrooms. Continue to cook, uncovered, for about 10 minutes, or until the mushrooms are cooked and the sauce has reduced and thickened.
Sprinkle with 1 tablespoon of chopped parsley and serve immediately.
Submitted by icollectrecipes @ymail .com