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Philippine Chicken And Pork Casserole Recipe
|Frying chicken||2 1⁄2 Pound, cut up|
|Boneless pork loin||2 Pound, cut into 1 inch cubes|
|Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Red wine vinegar||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), peeled and chopped|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chicken soup stock||1 Cup (16 tbs) (Or Use Canned)|
|Coconut milk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5290 Calories from Fat 2986
% Daily Value*
Total Fat 337 g518.1%
Saturated Fat 131.7 g658.4%
Trans Fat 0.5 g
Cholesterol 1574.4 mg
Sodium 9199.9 mg383.3%
Total Carbohydrates 41 g13.8%
Dietary Fiber 8.2 g32.9%
Sugars 14.8 g
Protein 484 g967.9%
Vitamin A 2.8% Vitamin C 25.1%
Calcium 19.7% Iron 88.6%
*Based on a 2000 Calorie diet
Remove and repeat with the pork.
You may have to do this in small batches so that you actually brown the meat quickly.
Keep the burner on high.
Place all other ingredients, except the coconut milk, in the casserole with the meats.
Cover and allow to marinate off the burner for about 2 hours.
Return to the heat and bring to a boil.
Lower the heat and simmer for about 1 hour, or until all is very tender.
Add the coconut milk and cook for another 10 minutes, without the lid.
Serve with rice, a fresh fruit platter, and a green salad with Garlic Dressing.