1 1/2 c  Vinegar, White
1 1/2 c  Soya sauce
1    Garlic head, crushed
1/2 tb Peppercorns, crushed
1    Chicken, whole (3 lbs)
1 lb Pork, boneless; cubed
1 tb Cooking oil

Peal and crush head of garlic and combine with vinegar, soya sauce, and
crushed peppercorns for marinade.
Cut whole chicken into serving size pieces and combine with cubed pork.
Cover the pork and chicken with marinade and let stand refrigerated for a
mininimum of 30 minutes. If more pronounced flavour is desired, the meat
may be left, refrigerated in the marinade for up to 24 hours. Add water to
the marinade and meat and simmer, uncovered until meat is tender,
approximately one hour.
With slotted spone, remove garlic, chicken and pork pieces from the
marinade. Save marinade.
Heat cooking Oil in a separate pan. Fry the garlic, pork and chicken
removed from stew until golden. Drain and discard oil from meat and garlic.
Return pork, chicken and garlic to marinade. Simmer for 10 minutes or
until sauce is thickened and reduced.
Serve with or over rice.