This is loosely based on a Filipino adobo dish and makes a great meal served over steamed white rice, preferably Basmati and Pak Choi.
1 Chicken Breast, cubed
1 Pork Shoulder Steak, cubed
1 Red Chilli, finely sliced
4 Cloves Garlic, crushed
4 tbsp Light Soy Sauce
2 tbsp Sesame Oil
2 tbsp Vinegar
2 tbsp Honey
Marinade the cubed chicken and pork in the remaining ingredients overnight, then remove the meat from the marinade and fry until golden. Pour the marinade back into the pan with half a pint water and simmer until the sauce is reduced and the meat is tender.
