Recipes

Combine 1st 8 ingredients (using only 1 tablespoon of minced garlic in marinade) in a ziplock bag, mixing well; refrigerate overnight (or at least 2 hours marinating). Strain pork and chicken pieces, reserving marinade. Saute remaining 1 tablespoon minced garlic in hot oil in nonstick frying pan. Panfry pork and chicken pieces until golden. Transfer fried chicken and pork pieces in a saucepan and add marinade. Cover and cook over high heat until mixture comes to a boil. Reduce heat to medium and cook covered for about 45 minutes or until meats are well cooked. Remove cover, add 1 cup broth (if more sauce is desired, and add salt and pepper to taste) and continue cooking till sauce is fairly reduced. You may add drained quail eggs.