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In a large bowl, combine chicken, pork, minced garlic, soy sauce, cane vinegar, whole black peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken and pork from marinade, reserving the marinade. Sear the chicken and pork in batches until lightly browned on all sides. Remove from pot and set aside.

Pour the reserved marinade into the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Return the seared chicken and pork to the pot. Add 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the meat is tender.

Stir in the coconut milk. Increase heat to medium and simmer uncovered for 15-20 minutes, or until the sauce has thickened to your desired consistency.

Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed rice.


In a large bowl, combine chicken, pork, minced garlic, soy sauce, cane vinegar, whole black peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken and pork from marinade, reserving the marinade. Sear the chicken and pork in batches until lightly browned on all sides. Remove from pot and set aside.

Pour the reserved marinade into the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Return the seared chicken and pork to the pot. Add 1/2 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the meat is tender.

Stir in the coconut milk. Increase heat to medium and simmer uncovered for 15-20 minutes, or until the sauce has thickened to your desired consistency.

Taste and adjust seasoning if necessary. Remove bay leaves before serving. Serve hot with steamed rice.
