Filipino-style Cozido

Ingredients

In the Filipino adaptation of Cozido, the original Portuguese recipe is enhanced with the addition of local Filipino ingredients and flavors. The use of Filipino spices such as garlic, onions, and bay leaves adds a distinct aroma and taste to the dish. Additionally, Filipino-style Cozido often includes ingredients like bok choy and long beans, which are commonly found in Filipino cuisine. These adaptations give the dish a unique Filipino twist while still maintaining the essence of the original Portuguese Cozido. We alse have the original recipe for Cozido, so you can check it out.

• 500g (1.1 lb) pork belly, cut into chunks 500g (1.1 lb) pork belly, cut into chunks
• 500g (1.1 lb) beef brisket, cut into chunks 500g (1.1 lb) beef brisket, cut into chunks
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 potatoes, peeled and quartered 2 potatoes, peeled and quartered
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 1 small cabbage, cut into wedges 1 small cabbage, cut into wedges
• 1 bunch bok choy, chopped 1 bunch bok choy, chopped
• 200g (7 oz) long beans, cut into 2-inch pieces 200g (7 oz) long beans, cut into 2-inch pieces
• Fish sauce, to taste Fish sauce, to taste
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the garlic and onion, and sauté until fragrant.
2. 2.
   Add the pork belly, beef brisket, and chicken thighs to the pot. Cook until browned on all sides.
3. 3.
   Add the bay leaves, black peppercorns, beef broth, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the meats are tender.
4. 4.
   Add the potatoes, carrots, cabbage, bok choy, and long beans to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are cooked to your desired tenderness.
5. 5.
   Season with fish sauce, salt, and pepper to taste. Adjust the seasoning according to your preference.
6. 6.
   Serve the Filipino-style Cozido hot with steamed rice.

Treat your ingredients with care...

• Pork belly — To achieve a tender and succulent texture, it is recommended to simmer the pork belly for a longer period of time until it becomes fork-tender.
• Beef brisket — For the best results, choose a well-marbled beef brisket, as it will add richness and flavor to the dish.
• Chicken thighs — Using bone-in chicken thighs will enhance the overall taste of the Cozido and add depth to the broth.

Tips & Tricks

• To add a touch of acidity and brightness to the dish, squeeze some calamansi or lemon juice over the Cozido before serving.
• Feel free to customize the vegetables according to your preference and seasonal availability.
• For a spicier version, add a few slices of chili peppers or a sprinkle of chili flakes.
• Leftover Cozido can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Serve the Cozido with a side of pickled vegetables or atchara to complement the flavors.

Serving advice

Filipino-style Cozido is best enjoyed hot, served with steamed rice. Ladle the flavorful broth over the rice and savor the tender meats and vegetables. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

To present the Filipino-style Cozido beautifully, arrange the meats and vegetables in an appealing manner on a large serving platter. Pour some of the flavorful broth over the dish, allowing the vibrant colors of the ingredients to shine through. Serve with steamed rice on the side.