CHICKEN PORK ESCABECHE

            5 medium pork chops

            1 red pepper, cut in cubes

            1 green pepper, cut in cubes

            1 tbsp. soy sauce

            2 tbsp. vinegar, a little water

            1 medium chicken breast, quartered

            1 medium size can pineapple slices

            2 medium sized onions, chopped

            2 tbsp. brown sugar

            2 tbsp. cornstarch with water

                hard cooked eggs

                pineapple slices

                salt, pepper, soy sauce to taste    

Marinate pork chops and chicken for about an hour.

      Brown pork chops and chicken with a little fat and

            set aside.

      Saute garlic and half of chopped onions with fat from 

            pork chops and chicken.'

      Drain and slice pineapple in cubes and leave some 

            round slices for garnishing.

      Mix juice form the drained 'pineapple, rest of chopped

            onion, brown sugar, soy sauce, salt. pepper and 

            vetsin to taste; and pour this mixture over the pork

            cops and chicken and let boil.

      Simmer until tender and add water as needed.

      When tender, add the pineapple cubes, chopped green

             and red pepper, and thicken sauce with cornstarch,

             mixture.

      Boil once and remove from heat.

      Garnish with sliced hard-cooked eggs, pineapple rings, 

           springs of parsley and serve at once.