• Slice pork belly into large chunks sizes, smash all cloves of garlic flat, part all chicken if not already done.
• Combine all meat, vinegar, salt, and peppercorn into one large pan and bring to a boil, simmer for 20 minutes.

• Let all rest in bowl for 15 minutes to overnight in the refrigerator with all contents, including vinegar.

• Strain vinegar from contents and remove smashed garlic and peppercorn. Without any oil necessary, heat a pan on medium to high heat and place all meat skin down, fry until skin is brown and fat renders into the pan. Brown all sides of meat, chicken should take 20 minutes in total to have the right texture.
• Once all meat is browned, crispy and cooked through, remove from pan and rest on plate with paper towel, and use rendered fat to fry all remaining garlic and peppercorn until brown and crispy.

| 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.