1 (210 gms.) Purefoods Chorizo Bilbao, sliced diagonally ¼”-thick, save lard
½ cup garlic, crushed with skin on
1 cup violet onions, chopped
2 pcs. Beef bouillon
1-½ tsps. Black pepper
1 k. Magnolia Chicken Station Cut Ups
1 k. Monterey Pork Tenderloin, cut into 2″-cubes
3 tbsps. sugar
3 cups tomato sauce
1 pc. red bell pepper, seeded & sliced into ¼”-strips
1 pc. green bell pepper, seeded & sliced into ¼”-strips
1 cup store bought taba ng talangka
12 cups cooked rice (C4 or Dinorado)
2 dozens quail eggs, hardcooked
12 pcs. calamansi, sliced
1 cup peas
In a 16"-wok, put lard of chorizo and melt. Add garlic and cook until lightly browned. Add onions and cook until soft. Add chorizo and stir for 2 minutes. Add beef cubes, black pepper, chicken, pork and cook until color of meats has slightly browned. Add sugar and tomato sauce. Mix well.
Top with bell peppers. Let boil then cover and simmer over very low heat for 30 minutes. Remove from heat.
Carefully take out chicken and pork pieces and bell peppes and transfer to a plate. Add taba ng talangka to the mixture. Mix well then and rice. Transfer rice mixture to a paellera. Top with chicken and pork pieces, bell peppers, quail eggs, peas and calamansi slices. Makes 12 to 16 servings.