Sunday, February 12, 2012

Chicken and Pork Adobo in Coconut Milk

Copyright 2012 LtDan'sKitchen blogs
Adobo is the national dish of the Philippines. As such, there are variations (of which I was not quite aware of) to the dish and I'm presenting one of them. Typically, adobo is made with either chicken or pork. In some cases, you can use both. Such a case is now where I will make adobo with both chicken and pork. The twist is the addition of another ingredient which is coconut milk. I grew up in a city where coconut milk is used to make native sweets, not for main dishes. Excpetions to that is the snail stew that my Mom makes which is really to die for. So delicious. 

Anyway, this variation is most likely from the region in the southern part of Luzon where coconut milk is a common ingredient in their dishes. The method of cooking is similar to traditional adobo but I prefer to divide my coconut milk in two batches. The first batch is added at the start and is part of the poaching liquid. It starts to release its oil as it cooks with the vinegar which adds more flavor to the dish. The second batch is added at the very end prior to serving the dish. This preserves the almost creamy texture of the coconut milk and transforms this meager dish into a rich and complex main dish that your guests will truly enjoy. 

Chicken and Pork Adodo in Coconut Milk

2 lb chicken pieces, skinned
2 lbs pork, cut in large cubes
1 14 oz coconut milk
1/2 cup soy sauce
1 cup white vinegar
1 1/2 cups water
1 onion, diced
6-8 garlic cloves, crushed
3 bay leaves
1/4 cup brown sugar
salt and pepper
3 tbsp olive oil

1. In a large pan, heat the oil at medium heat and saute the garlic and 
    onions. Season with salt and pepper and saute until slightly browned. 
    Add the bay leaves and cook for another minute. 

2. Add the pork and chicken pieces and season with salt and pepper. Add 
    the soy sauce, water, and vinegar and bring to a boil. Lower heat to 
    medium low and simmer covered for 20 minutes. 

3. Add half the coconut milk and keep cooking at a simmer until the meats 
    are done. If the chicken cooks first, pull them out and continue to cook 
    the pork until tender. Remove the pork from the pan and set aside with 
    the chicken pieces.

4. Add the brown sugar to the sauce and cook down until thick and almost 
    halved. Return the chicken and pork pieces until heated through. 

5. Prior to serving, add the remaining coconut milk and bring to a boil one 
    last time. Check for flavor. Serve with steamed white rice.

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