- 1 cup roasted garlic cloves
- 1 lb. pork liempo (pork belly), cubed
- 1 lb. chicken thighs, quartered
- 1/3 cup wine vinegar
- 2 bay leaf
- 1 tsp. whole peppercorns
- 3 tbsp. Worcestershire sauce
- 3 tbsp. sugar
- 12 hard-cooked quail eggs
- 1/3 cup fried garlic chips
- 1/3 cup fried shallots
- chopped parsley
Cooking Procedures :
- To Prepare Roasted Garlic: Peel garlic cloves and brush with olive oil, salt and pepper. Bake in the oven until golden brown. Set aside.
- To Prepare Fried Garlic and Shallots: Slice garlic and shallots thinly. Heat oil in a frying pan, fry the garlic then the shallots until golden brown (fry separately as their cooking times vary). Drain on paper towel. Set aside.
- Wash the pork cubes and chicken pieces. Set aside.
- In a heavy saucepan, cook and brown pork cubes. Remove and set aside.
- In the same pan, cook and brown the chicken pieces. Remove and set aside.
- Put the cooked pork cubes back to the pan and chopped roasted garlic. Add vinegar, bay leaf, whole peppercorns, Worcestershire sauce and sugar.
- Add 2 cups of water; stir to combine. Let it boil then simmer until pork pieces are half done, about 15 to 20 minutes. Add the chicken pieces and continue cooking until pork are tender and the chicken pieces are cooked through. More water (or stock) may be added (adding just a little at a time to retain flavor) until the desired meat tenderness is achieved. Season to taste with salt (or fish sauce).
- Add the cooked quail eggs; stir just to combine. Transfer to a platter.
- Garnish with fried garlic chips, fried shallots and chopped parsley.
- Serves 4 to 6.