Also known as Capampangan Adobo.
Dish from Chef Gene Gonzalez’ Culinary Elite Series demo, “Culinary Gems from Old Pampanga”
Adobo del Diablo (Capampangan Adobo)
- 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
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.
Add vinegar, pepper then fish sauce.
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.
Add all variety meats when chicken and pork are tender and sauce turns brown. When stock is added.
Simmer for 15 minutes or until dry then separate meats.
Deglaze pan with stock. Serve the sauce on the side and meats separately.