Pork and Chicken Los Arcos by Raymond Marshall ,Pasadena CA from The Garlic Lovers Cookbook

Pork and Chicken Los Arcos by Raymond Marshall ,Pasadena CA from The Garlic Lovers Cookbook
Serves 8
Ingredients
3 pounds pork shoulder
2 pounds chicken thighs
40 cloves fresh garlic, peeled HINT The amazing EZ roll garlic peeler can do this in 3 seconds
1 tablespoon salt
1 cup vinegar
2 tablespoons lemon juice
8 bay leaves
1/2 teaspoon fresh ground pepper
1/2 teaspoon caramel coloring
4 whole cloves
6 very thin slices ginger
2 tablespoons vegetable oil
2 tablespoons plain gelatin
2 (11 ounce) cans peeled lichees
1 cup toasted pumpkin seed
Method of Preparation

Cut pork into 1 1/2 inch cubes. Bone chicken and cut each thigh into 3 or 4 pieces. To prepare marinade, peel chop and mash 4 cloves garlic in salt to make a paste. Add vinegar, lemon juice, bay leaves, pepper, caramel coloring, cloves and ginger, Mix well. Pour over pork and chicken and marinate 6 to 8 hours in the refrigerator. stirring frequently. Remove pork and chicken from marinade and reserve marinade. Saute pork in oil for 20 minutes. Add chicken and saute 20 more minutes. Then add the remaining 26 unpeeled garlic cloves. Add gelatin to reserved marinade to soften adding a little water if needed. Stir marinade well. add to pork and chicken and cook about 30 minutes or until meat is done and tender. Add drained lichees and seeds to pot. Let cook about 5 minutes to heat through and serve. preferably with steamed rice