Also known as Capampangan Adobo.
Dish from Chef Gene Gonzalez’ Culinary Elite Series demo, “Culinary Gems from Old Pampanga”
Adobo del Diablo (Capampangan Adobo)
Ingredients
- 1 ½ cups pork cut into 1” cubes
- 1 ½ cups chicken cut in 3” pieces
- ½ cup chicken heart
- ½ cup beef liver cut into ¼” cubes
- ½ cup pork kidney cut into 1” cubes
- ½ chicken giblets cleaned
- ¼ cup chicken blood cut into 1” cubes
- ½ cup vinegar
- 2 tablespoons corn oil
- 1/2 tablespoon cracked pepper
- 2 tablespoons garlic
- ¾ tablespoons salt
- 6 tablespoons fish sauce
- 3 tablespoons pork lard
- 2 cups chicken stock
Instructions
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Sauté garlic in corn oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, beef liver, chicken giblets and chicken blood.
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Add vinegar, pepper then fish sauce.
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Take-out chicken giblets and heart, beef liver and chicken blood. Continue braising. When brown crust forms and meat turn brown douse with a little stock and deglaze. Return brown colored liquid to the meat and continue until crust forms again. Repeat deglazing with stock about 3 our times.
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Add all variety meats when chicken and pork are tender and sauce turns brown. When stock is added.
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Simmer for 15 minutes or until dry then separate meats.
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Deglaze pan with stock. Serve the sauce on the side and meats separately.