Asao de Carajay

Asao de Carajay, a “sankutiado” dish of pork , liver and chicken cooked in wok, flavored with  vinegar, atsuete for color and taste, bay leaf and camote, more of a cross between adobo and afritada but richer).

This is just an attempt to replicate it based on the ingredients described above. 

Ingredients:

2 lbs chicken (cut in pcs)

1 lb pork (cut in 1-1/2 inch squares)

1/4 kilo chicken liver

1 head garlic (crushed)

1 medium onion (chopped)

yellow camote, sliced and fried

vinegar

atsuete oil 

bay leaves

salt and pepper to taste

flour

cooking oil

Procedure:

Marinate chicken, liver and pork pieces in vinegar and garlic. Brown quickly in hot oil. Remove from pan. Saute garlic and onions. Add browned chicken, liver, pork and bayleaf. Add back marinate and simmer until tender.  Add salt and pepper according to taste. Add achuete oil. Add fried camote and let the sauce thickened more. Serve with rice.