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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.