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Pork and Chicken, Filipino Style

servings: 8


1½ lbs. pork boneless shoulder
1½ lbs. chicken legs or thighs
¾ cup water
1/3 cup white wine vinegar
3 cloves garlic, chopped
2 Tbsp. soy sauce
1 tsp. salt
¼ tsp. pepper
2 Tbsp. vegetable oil


Trim fat from pork; cut pork into 1-inch cubes. Heat pork, chicken, water, vinegar, garlic, soy sauce, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer until pork and chicken are done, 45 to 55 minutes.

Remove pork and chicken from Dutch oven. Skim fat from broth if necessary. Cook broth uncovered until reduced to about 1 cup. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until brown on all sides. Add pork; cook and stir until brown. Serve pork, chicken with broth. Garnish with snipped parsley and tomato wedges if desired.

Other Low Carb Chicken Recipes:

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Low Carb Treasure Island Chicken Recipe :: Low Carb Chicken Vesuvio Recipe
Low Carb Chicken Veneto Recipe :: Low Carb Chicken L'Orange Recipe
Low Carb Chicken and Mushrooms Dijon Recipe :: Low Carb Chicken Wing Recipe
Low Carb Chicken with Teriyaki Marinade Recipe :: Low Carb Chicken Florentine Recipe

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