Assemble these supplies:
1 kilo chicken (meaty portion only)
600 grams pork with 1/2" fat
200 grams liver (pork)
1 cup vinegar, native
2 heads garlic
4 tablespoons salt, coarse
1 teaspoon toyo
1/2 teaspoon peppercorn
1 to 2 tablespoons fat
Steps in preparation:
1. Cut chicken into serving pieces, cut pork into 2" cubes and pound liver. Pound also the garlic and peppercorn.
2. Combine all ingredients. Allow to stand one hour if time will permit. (It is preferable to let adcbo stand in the vinegar and seasoning overnight before cooking.)
3. Cook to boiling point. Regulate the heat and keep the liquid simmering. Cook in a covered container until meat is tender.
4. Transfer cooked mixture into a bowl.
5. Place a tablespoon or two of fat in the pan and brown cooked pieces of pork and chicken.
6. Fry the garlic in the sauce (stock) till brown. Extract the juice of the pounded liver. Add juice to the browned garlic and cook till sauce is thick. Pour sauce over chicken and pork.
7. Pack in No. 2 cans or 2 1/2 cans and heat until cold point (center) reaches 170°F.
8. Seal cans immediately. Process for 30-40 minutes at 10 pounds pres-sure or 240°F. Cool.
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