This was made for my daughter's Brownie Troop as part of an
International Fair put on by several troops yesterday.

Adobong Manok at Baboy (Chicken & Pork)

2 lbs. boneless pork, cut into large cubes
3-4 lb. chicken drummettes
1 C. vinegar
1/2 tsp. turmeric
2 garlic cloves, minced
1 tsp. black peppercorns
1 bay leaf
16 oz. can crushed pineapple, well-drained
1 can coconut milk
Melted shortening, lard or vegetable oil for frying

Combine the pork, vinegar, garlic, pepper and bay leaf. Add
1 cup of water, cover and simmer slowly for 1 hour. Add the
chicken and simmer for 30 minutes longer, adding more water
if necessary so the mixture won't scorch.

When the meats are cooked and tender, remove them with a
slotted spoon and fry them in batches in the fat at 365°-375° 'til
golden brown.

Meanwhile, boil the cooking liquid rapidly on high heat to
reduce it by half. Add the coconut milk and pineapple, return
to boiling, add the fried meats (drained of fat) to the liquid
and turn off the heat. Let cool about 10 min. for the meats
to absorb the new flavors before serving. Serve with fluffy
rice.

Makes about 8 servings.
reduce it by half.