Inubarang Manok is a dish that’s popular in Visayan regions like Iloilo, Aklan, and Negros. The star of this stew is the ubad, which is the pith of a banana tree. This is not to be confused with ubod, which is its coconut counterpart. Chicken and ubad is a usual pairing, and it lends the dish a unique flavor and texture.
Traditional Inubarang Manok Recipe
- Native Chicken
- Ubad (Pith of Banana)
- Lemon Grass
- Coconut Milk
- Onion (Sliced)
- Ginger (Sliced)
- Garlic (Pounded)
- Black Pepper (Pounded)
- Cooking Oil
- Sauté the onion, garlic and ginger in cooking oil.
- Add chicken pieces and sauté until the meat is nearly cooked.
- Add banana pith slices and lemon grass.
- Pour the 2nd cup of coconut milk and boil.
- When the banana pith is soft, add the 1st cup of coconut milk
- Add salt, magic sarap and pepper to suit your taste.
- Simmer until the chicken is tender.
Inubarang Manok Recipe by Chef JP Anglo
Chef JP Anglo of Sarsá shows us his variation on the recipe. The secret to a good inubarang manok is in the chicken. Chef JP says that the best quality is organic or native chicken. He developed this recipe based on his mother’s recipe and added a few non-traditional ingredients like sweet wine and batwan.
BONUS RECIPE: Garlic Shrimp
- Place everything in a deep pan.
- Cook on a very low simmer for 20 minutes.
Watch how to cook Inubarang Manok here:
Which recipe should we try next? Let us know in the comments!