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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a popular luau offering and is a national dish of the Philippines. Let your guests know that there are peppercorns in the sauce so they can avoid biting into them. The sauce has a strong vinegar flavor that is balanced by the pepper, soy sauce, and garlic. Depending on your preference, you can use another cut of pork or even all chicken thighs. Ingredients:
cooking spray |
1 (1-pound) pork tenderloin, trimmed and cut into (2-inch) pieces |
1/3 cup low-sodium soy sauce |
1/4 cup water |
1/2 teaspoon black peppercorns |
1 1/2 pounds skinless, boneless chicken thighs, cut into (2-inch) pieces |
1 (12-ounce) bottle rice vinegar |
1 (14-ounce) can fat-free, less-sodium chicken broth |
8 garlic cloves, crushed |
1 bay leaf |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add pork pieces; cook 4 minutes, browning on all sides. Add soy sauce, water, peppercorns, chicken, vinegar, broth, garlic, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly syrupy. Discard bay leaf.
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