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1.Season Pork And Chicken With Salt And Pepper And Place In A Stock Pot. Rub With Crushed Garlic And Torn Bay Leaf, And Coat With Vinegar (And Soy Sauce, If Using). Cover, And Marinate In The Refrigerator For 8 Hours, Or Overnight. 2.Bring Meat And Marinating Liquid To A Boil. Reduce To A Simmer And Cook For 1 1/2 Hours, Or Until Meat Is Fork-Tender. If Necessary, Add A Small Amount Of Water To Prevent Drying Out. 3.Strain Liquid From Meat. Return To The Stock Pot And Bring To A Simmer. In A Skillet, Cook And Stir Meat In 1 Tablespoon Of Oil Over Medium High Heat Until Brown On All Sides, Adding Remaining 2 Cloves Of Smashed Garlic In The Last 3 Minutes. Add Meats To Cooking Liquid, And Continue Simmering Until Slightly Thickened. Serve Hot.
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