My Father's Favorite Christmas Dish

Our Christmas spread is never complete without my father's favorite Christmas dish, NILAGANG BABOY, BAKA AT MANOK otherwise known as COCIDO. As far back as I can remember the centerpiece for our   Christmas lunch has always been this super yummy dish. Pardon the picture I've posted but as soon as I saw the succulent slab of pork liempo cooked for two hours to perfection together with a whole chicken and a big chunk of beef plus the chorizo de bilbao which adds that distinct Castillan flavor that makes it so special and the uncooked Chinese ham that turns this supposed simple boiled dish into a rich gustatory experience, I simply forgot to take a good picture of the dish whilst the chicken was still whole and the pork liempo was still untouched or the beef still whole. 

Since the recipe comes from my family, the measurements are all tantya tantya or what I call guesstimates…according to taste. You may adjust accordingly though. One day I will have to put a measurement to all the ingredients put into this dish so that anyone in our family can cook it…

NILAGANG BABOY, BAKA AT MANOK

Ingredients:

2 kilos pork liempo, about 4 whole slabs of 1/2 kilo each

1 whole chicken (about 1.2 kg)

1 kilo beef kenchi

12 pcs of El Rey Chorizo de Bilbao

¼ kilo uncooked Chinese Ham

1 whole garlic

3 red onions, quartered

8 potatoes, quartered

3 sayotes, peeled and cut into squares

1 whole cabbage, cut into 8

1 whole pechay

Procedure:

Boil together the pork liempo (pork belly), whole chicken, beef, Chorizo de Bilbao, Chinese ham, whole garlic and red onions. After approximately 1 ½ hours, check if pork and beef are really fork tender, add the potatoes and sayote and cook for another 20 minutes, lastly add the cabbage and pechay just before serving.