The beef brisket swimming in gravy, posted on May 26, 2005, was one of the first non-Filipino recipes that became a hit in my food blog. There were no “share this”, “pin it” or “like” buttons back then, commenting was off but people e-mailed me nonetheless to let me know how much they enjoyed the dish.
This is the chicken and pork version of beef brisket swimming in gravy with one difference — this dish has mushroom gravy. I tell you, you can make gravy in bulk, store it in the fridge in portions for a few days and each portion can be used for a different dish.
Chicken and pork swimming in gravy
- 4 chicken wings (with the little drumsticks)
- 300 grams pork , in one piece (I used shoulder)
- 1 tablespoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 2 tablespoons vegetable cooking oil
- 2 tablespoons butter
- 1 tablespoon garlic minced
- 1/4 cup onion finely chopped
- 1 to 2 cups broth preferably homemade
- 1 cup mushroom gravy
- parsley snipped, to garnish
Rinse the pork and chicken. Pat dry. Place in a large bowl, add the salt, pepper, paprika and Worcestershire sauce. Mix well.
Heat the vegetable oil and butter in a thick-bottomed pan. Add the pork and brown on all sides. Remove and set aside.
In the remaining oil, brown the chicken pieces. Remove and set aside (it’s helpful to read the post about browning meat).
To the oil and drippings in the pan, add the onion and garlic. Cook over medium heat until fragrant, about 30 seconds. Pour in half a cup of broth and scrape all the bits that may be stuck at the bottom of the pan.
Return the pork and chicken to the pan. Pour in another half cup of broth. Bring to the boil then lower the heat, cover and simmer for about 30 minutes.
The chicken should be cooked through in half an hour. Carefully lift them and move to a pan. Cover loosely.
Continue cooking the pork for another 30 minutes, adding more broth if necessary. Just don’t add too much — you’re braising the meat, not boiling it. A quarter cup at a time should be enough.
When the pork is done, remove from the pan, place on a plate, cover loosely and cool for about 15 minutes.
Cover the pan (you will use whatever is left in there) while cooling the pork.
Cut the pork into serving-size pieces. Cut the chicken to separate the wing part from the little drumsticks.
Reheat the stuff in the pan. Add the mushroom gravy. Bring to a simmer. Add the pork and chicken. Turn up the heat and cook just until the pork and chicken are heated through.
Tip the contents of the pan into a serving bowl, sprinkle with snipped parsley and serve.