1 whole chicken cut into parts
1 slab of pork belly
1 whole garlic
250 ml white vinegar
1.5 tbsp of salt
1 handful of whole black peppercorn
| Pork belly shrinks a lot with the amount of cooking we put it through, so definitely make your chunks bigger than bite-sized before cooking. Try to blister all sides of the chicken parts on the exposed skin to make sure it’s crunchy all the way around! Don’t be shy with your garlic and munch through entire flattened and fried cloves to your enjoyment; match it with some meat! Makes a great sharp taste, with the acidity of vinegar and spiciness of the garlic.
Plate all on serving plate, top it off with the garlic and peppercorn to enjoy!