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.