How to Cook Chicken and Pork Adobo with Coconut Toddy
Recipe type: Chicken/Pork Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • ½ kilo pork belly
  • ½ kilo chicken thigh
  • 2 Tbsp. grated ginger
  • ground sea salt, to taste
  • black pepper, to taste
  • 2 cups coconut toddy (or coconut nectar), divided
  • 2 Tbsp. vegetable oil
  • 1 head garlic, minced
  • 1 bay leaf
  • 6 bulbs lemongrass (white part only), pounded and chopped finely
  • 10 whole peppercorns, crushed
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How to cook Chicken and Pork Adobo with Coconut Toddy:
  1. Season pork and chicken separately with ginger, salt and pepper, then add 3 tablespoons of coconut toddy.
  2. In a skillet or wok, heat oil and saute garlic until golden brown, add pork then cover.
  3. Let simmer until tender and golden brown, then remove from heat. Do the same procedure with the chicken.
  4. Stir together pre-cooked chicken and pork, add remaining coconut toddy, bay leaf, lemongrass and crushed peppercorns.
  5. Simmer until tender and season with salt and pepper according to taste.
Recipe by Panlasang Pinoy Meat Recipes at