Adobong Manok at Baboy ni Lola Waps

This dish is a favorite of Mira Angeles’s family, as prepared by their beloved nanny, Flor “Lola Waps” Tagulalap. Mira and Lola Waps are featured in the story “Muses of cookery” in the May 2011 issue of Yummy.

Serves 6 to 8  Prep Time 30 minutes  Cooking Time 45 minutes

500 grams pork belly (liempo), sliced into big cubes (skin left on)
500 grams chicken parts (whatever is preferred)
12 cloves of garlic
1/2 tablespoon black peppercorns
1/2 cup white vinegar
1/4 cup soy sauce
water
rice and atchara, to serve

1  Crush and peel garlic by using a mortar and pestle. Remove the garlic skin. Add the peppercorns and pound again using the pestle. Set aside.

2  In a wok, render the fat of the pork belly. Once enough (pork fat) oil is seen at the bottom of the pan, add the crushed garlic and peppercorn. Sauté until the garlic is brown.

3  Add the chicken parts and sauté until chicken is cooked.

4  Add vinegar and let it simmer for 5 minutes (do not mix to let the vinegar cook), then add soy sauce.

5  Cover the wok and let it simmer for 10 to 15 minutes on medium heat. (Add water if necessary or if you want a little bit more of the sauce, 1/2 cup will do.)

6  Let it cook for 20 minutes on low heat. Check if pork is tender. Serve with rice and atchara.

See other "Muses of cookery" recipes  from the May 2011 issue of YUMMY below:

Sylvia Almario Ibazeta's Brazo de Mercedes

Pette Jorolan's Tocino del Cielo

Pette Jorolan's Kaldereta Bibi

Mercedita Uy de Baron's Paksiw na Pata

Pancit 1913

Photography by At Maculangan | Food Preparation by Flor Tagulalap

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