Makes 4 to 6 servings
Preparation and cooking time: 1 hour
1 piece garlic head, peeled and smashed
1 piece red onion, chopped
2 tablespoons ginger, sliced thick
1 piece Native chicken, whole, cut into pieces
Cracked black pepper, to taste
1 piece lemongrass stalk, smashed
1 cup suka
Salt, to taste
3 to 4 cups coconut cream
1. In a palayok, brown the native chicken, garlic, then add onion, and ginger until chicken renders its fat.
2. Add pepper, lemongrass, and vinegar, allow to boil. Do not stir until vinegar smell has disappeared.
3. Season with salt, and add the coconut cream. Allow to simmer for a few more minutes.
4. Serve hot.
Liked this creamy and satisfying dish from Bicol? Also try our Crab Pinangat!