Kapampangan adobo recipe from Chef Gene Gonzalez

Here’s a belated post on the cooking demo conducted by noted chef and author Gene Gonzalez at The Maya Kitchen last February (announcement in this post). Even though am from the Visayas, Pampanga is one region whose cuisine I admire and I will not hesitate gaining a few pounds just feasting on their rich, tasty food.

Anyway, adobo is the Philippines’ national dish and there are hundreds of variations in these 7,107 islands, depending on where you come from. Chef Gene shared this Kapampangan recipe of adobo which is notable for not using soy sauce. It gets its deep reddish brown color by constant simmering and deglazing of the pan with stock when a crust is formed. The chef hails from Sulipan, Pampanga which is known for its elite heritage cuisine and whose cooks prepared the inaugural banquet of the First Philippine Republic. Chef Gene shared the anecdote that Sulipan barrio folk will talk and gossip about the bad homemaker who commits the mortal sin of putting soy sauce in her adobo. So here’s how it goes:

Adobo del Diablo

Capampangan Adobo/Adobo del Diablo recipe:

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

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.

Serve hot, but definitely tastes better after a few days.

For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com.

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