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Philippine Chicken And Pork Casserole

  Frying chicken 2 1⁄2 Pound, cut up
  Boneless pork loin 2 Pound, cut into 1 inch cubes
  Peanut oil 2 Cup (32 tbs) (For Deep Frying)
  Red wine vinegar 1 Cup (16 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Bay leaves 2
  Garlic 3 Clove (15 gm), peeled and chopped
  Freshly ground black pepper 1⁄2 Teaspoon
  Salt To Taste
  Chicken soup stock 1 Cup (16 tbs) (Or Use Canned)
  Coconut milk 1 Cup (16 tbs)

In a large metal frying pan, saute the chicken in a bit of oil until light brown.
Remove and repeat with the pork.
You may have to do this in small batches so that you actually brown the meat quickly.
Keep the burner on high.
Place all other ingredients, except the coconut milk, in the casserole with the meats.
Cover and allow to marinate off the burner for about 2 hours.
Return to the heat and bring to a boil.
Lower the heat and simmer for about 1 hour, or until all is very tender.
Add the coconut milk and cook for another 10 minutes, without the lid.
Serve with rice, a fresh fruit platter, and a green salad with Garlic Dressing.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5233 Calories from Fat 2996

% Daily Value*

Total Fat 337 g519.2%

Saturated Fat 129.5 g647.5%

Trans Fat 0.5 g

Cholesterol 1574.3 mg524.8%

Sodium 9199.7 mg383.3%

Total Carbohydrates 41 g13.8%

Dietary Fiber 8.2 g32.9%

Sugars 14.8 g

Protein 479 g958.8%

Vitamin A 34.5% Vitamin C 55.4%

Calcium 32.1% Iron 145.3%

*Based on a 2000 Calorie diet

Philippine Chicken And Pork Casserole Recipe