Tagalog Chicken and Pork Adobo
I am the only one in the family who loves dishes cooked in coconut milk. It isn’t often that I cook this but I like variety in our weekly set of dishes. I’ve shared Chicken Adobo with Coconut Cream that I often ate as a little girl in my hometown Cebu. I thought it was a Cebuano dish. What I didn’t know was that the Tagalog Chicken and Pork Adobo is made of coconut cream too. Perhaps, it was my dad born in Sariaya, Quezon who prodded my mom to cook this dish.
Let me share another simple recipe.
1 kilo chicken cut into serving pieces
1 kilo pork liempo, cut into cubes
2 cups water
1/2 cup vinegar
1 head garlic, minced
1 1/2 cups thick coconut cream (How to make coconut cream)
salt and black pepper to taste
1. Combine chicken, pork, water, vinegar, garlic.
2. Bring to a boil.
3. Simmer on low heat until the meat is tender.
4. Add thick coconut cream to the mixture. Season with salt and black pepper.
5. Simmer for 5 more minutes.