6-8  bone in, skin on chicken thighs

6-8  pork spare ribs

3/4 - 1 cup white wine vinegar

1/4  cup olive oil or enough to cover the bottom of the pan.

1/2 to 3/4 cup soy sauce

10-12  crushed garlic cloves

1  bay leaf

salt & pepper to taste

Use a large sauté pan that as a large amount of surface space and not high sides. Salt and pepper the chicken and pork on all sides. Heat the oil in the pan and brown the meat (chicken skin side down first). Remove the meat and take the skin off the chicken.

Add the garlic to the pan and cook a minute or two until they start to soften. Add the vinegar, soy sauce and bay leaf and bring to a simmer.

Add the meat back in the simmer until cooked through. Turn the meat once in a while to get the sauce immersed on all parts of the meat.

If the liquid starts to disappear, add warm water a little at a time.

Serve in a large serving bowl and be sure to add all the sauce. Served with steamed rice.