• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Chicken Recipes / Chicken and Pork Adobo with Coconut Toddy

Chicken and Pork Adobo with Coconut Toddy

May 20, 2021 by Manny Leave a Comment

TweetPinShareYummly

This is one of the many versions of chicken and pork adobo and this version contains sweet tuba or coconut toddy. It is also known as coconut nectar. If you happen to know a local wine made from coconut toddy, it is the tuba, fermented and mixed with mangrove tree bark (called “barok”) to prevent turning it into vinegar. That red coloring and the bitter taste is the result of mixing that dried tree bark. The coconut toddy in it’s pure form is sweet and will turn into wine in a few days because of fermentation and eventually will turn to vinegar.

To cook chicken and pork adobo with coconut toddy; Season pork and chicken separately with ginger, salt and pepper, then add 3 tablespoons of coconut toddy. In a skillet or wok, heat oil and saute garlic until golden brown, add pork then cover. Let simmer until tender and golden brown, then remove from heat. Do the same procedure with the chicken. Stir together pre-cooked chicken and pork, add remaining coconut toddy, bay leaf, lemongrass and crushed peppercorns. Simmer until tender and season with salt and pepper according to taste.

 

Chicken and Pork Adobo with Coconut Toddy
Print Recipe

How to Cook Chicken and Pork Adobo with Coconut Toddy

This is one of the many versions of chicken and pork adobo and this version contains sweet tuba or coconut toddy.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Chicken/Pork Recipe
Cuisine: Filipino
Keyword: braised pork adobo, chicken adobo, coconut toddy
Servings: 4 to 6 servings
Calories: 367kcal
Author: Manny

Ingredients

  • 1/2 kilo pork belly
  • 1/2 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

Instructions

How to cook Chicken and Pork Adobo with Coconut Toddy:

  • Season pork and chicken separately with ginger, salt and pepper, then add 3 tablespoons of coconut toddy.
  • In a skillet or wok, heat oil and saute garlic until golden brown, add pork then cover.
  • Let simmer until tender and golden brown, then remove from heat. Do the same procedure with the chicken.
  • Stir together pre-cooked chicken and pork, add remaining coconut toddy, bay leaf, lemongrass and crushed peppercorns.
  • Simmer until tender and season with salt and pepper according to taste.

 

Chicken and Pork Adobo with Coconut Toddy

Try Other Delicious Recipes:

  • A Beginner's Guide to Filipino Spices and Seasonings
    A Beginner's Guide to Filipino Spices and Seasonings
    Filipino cuisine is known for its bold and flavorful dishes,…
  • Braised Whole Duck in Coconut Wine
    Braised Whole Duck in Coconut Wine
    This braised duck recipe is cooked in coconut nectar or…
  • Pork Caldereta (Kalderetang Baboy)
    Pork Caldereta (Kalderetang Baboy)
    Caldereta is a popular Filipino stew that has various regional…

Filed Under: Chicken Recipes, Pork Recipes Tagged With: chicken adobo, coconut nectar, coconut toddy, pork adobo, sweet tuba, unfermented tuba

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Lechon Kawali with Cucumber Vinegar Sauce
Next Post: Adobong Manok na Pula »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Anti-Spam Quiz:

Primary Sidebar

Search this Blog!




More Categories!

Copyright © 2023 Panlasang Pinoy Meaty Recipes