Ingredients
- 2 bay (laurel) leaves
- 1 1/2 tsps whole black peppercorns
- 3 chicken legs (drumstick) and 3 chicken thighs (I like to use dark meat – this should come to about 600-650 gs of chicken)
- 8-10 cloves garlic, just slightly bashed, skin still on (do not peel!)
- Freshly cracked black pepper, 3 twists
- 350-400 gs pork belly (the part with the bone, skin on), cut into generous chunks (about 2 inches)
- 1/2 cup white cane vinegar
- 3/4 – 1 cup water (you may not use all of it)
- 1/4 cup toyo (our local soy sauce)