1 tbsp. garlic
2 tbsp. oil
400 grams pork, cut into 1” cubes
400 grams chicken
100 grams chicken heart
100 grams beef liver, cut into 1/4” cubes
100 grams pork kidney, cut into 1” cubes
100 grams chicken giblets, cleaned
50 grams chicken blood, cut into 1” cubes
1/3 cup vinegar
1/2 tbsp. cracked pepper
4 tbsp. patis
3/4 tbsp. salt
3 tbsp. pork lard
2 cups chicken stock
1. Sauté garlic in oil until slightly brown. Add pork cubes, chicken, chicken heart, beef liver, pork kidney, chicken giblets and chicken blood.
2. Add vinegar, pepper then patis. Take out chicken giblets and heart, beef liver and chicken blood. Continue braising.
3. Add all variety meats when chicken and pork are tender and sauce turns brown. Add chicken stock. Simmer for 15 minutes then separate from meat. Set aside.
4. Fry meat in pork lard until brown and slightly crusty. Serve with sauce on the side.