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Philippine Chicken And Pork Casserole

21st.Century.Chef's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Pork
Preparation Time: 
5 Minutes

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