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)|
|Garlic||3 Clove (15 gm), peeled and chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|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.