Chef Gene Gonzalez prepared Adobo del Diablo (Capampangan Adobo) at The Maya Kitchen Culinary Elite Series .
The Capampangan Adobo is produced by constant simmering and deglazing of the pan with stock when a crust is formed. This tasty caramelized stock is brought back to the meats to give the deep reddish brown hue.
Other areas would simply darken their adobo with soy sauce which is a crime in the Capampangan household. Uh-oh, this is what I often do. This tip from Chef Gonzales is such a revelation that I will soon shift to using caramelized stock. Imagine if I lived in Pampanga. In fact, the Sulipan barrio will talk and gossip about the bad homemaker that puts soy sauce in her adobo and pity the hardworking provider of the house.
Here is the recipe
~ 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
1) 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.
2) Add vinegar, pepper then fish sauce.
3) 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.
4) Add all variety meats when chicken and pork are tender and sauce turns brown. When stock is added.
5) Simmer for 15 minutes or until dry then separate meats.
6) Deglaze pan with stock. Serve the sauce on the side and meats separately.