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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 12, 2014 by Manny Leave a Comment

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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.

 

How to Cook Chicken and Pork Adobo with Coconut Toddy
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Manny
Recipe type: Chicken/Pork Recipe
Cuisine: Filipino
Serves: 4 to 6 servings
Ingredients
  • 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
Instructions
    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.
    3.5.3226

     

    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

    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.

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