National Chicken And Pork Dish Recipe
Ingredients
1 pullet (5 pounds)
1/2 pounds pork
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 minced garlic cloves
1/2 cup cider vinegar
1 bay leaf
3 tablespoons oil
1 cup water
8 drops yellow food coloring (optional)
1 cup coconut cream
Directions
Have the chicken chopped into 2-inch pieces, bone and all.
Cut the pork in 1 1/2-inch pieces.
Mix together the salt, pepper, garlic, vinegar, and bay leaf; marinate the pork in the mixture for 30 minutes.
Drain, reserving the marinade.
Heat the oil in a casserole or heavy saucepan; brown the chicken and pork in it.
Add the marinade and water.
Cover and cook over medium heat 30 minutes, or until tender and almost all the liquid has evaporated.
Stir in the coloring and coconut milk.
Cook 5 minutes.
Taste for seasoning.
Cut the pork in 1 1/2-inch pieces.
Mix together the salt, pepper, garlic, vinegar, and bay leaf; marinate the pork in the mixture for 30 minutes.
Drain, reserving the marinade.
Heat the oil in a casserole or heavy saucepan; brown the chicken and pork in it.
Add the marinade and water.
Cover and cook over medium heat 30 minutes, or until tender and almost all the liquid has evaporated.
Stir in the coloring and coconut milk.
Cook 5 minutes.
Taste for seasoning.
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