This is a favorite from the days of The Garlic Page

• 1 cup distilled white vinegar (or cider vinegar)
• 1 cup water or stock
• 2 heads of garlic, peeled and crushed
• 2 teaspoons salt
• 2 pieces of bay leaves
• half teaspoon freshly ground black pepper
• 1 pound chicken, cut into serving pieces, Chinese style
• 2 pounds pork butt, cut into cubes
• soy sauce
• oil

Add vinegar, water, garlic, salt, bay leaves and pepper into a large casserole. Bring to a boil. Add the meat, cover and bring to a boil. Simmer and cook for about 30 minutes. Sprinkle liberally with soy sauce and cook for an additional 10 minutes. Remove met and reduce sauce. Remove sauce to a bowl. Put oil into the casserole and brown cooked meat. Drain oil from the casserole, and return the reduced sauce back with the meat.

Serve with rice.