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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

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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 minutes mins
Cook Time40 minutes mins
Total Time50 minutes 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

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

About Manny

Manny Montala is the creator and webmaster of this blog. I'm also an engineering graduate who is keen in culinary arts especially on the realm of Filipino dishes and recipes. Read More...
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