Diabo

Diabo
 
Author:
Ingredients
  • 1 whole duck
  • 1 whole chicken
  • 1 lb roast pork
  • 1 lb Vaca Estufada (w/gravy)
  • 1 lb Porco Vinho d’alho (w/gravy)
  • ½ small tin Coleman's mustard
  • 1 small can tomato paste
  • 5 hard-boiled eggs
  • 3 large onions, diced
  • 1 lg bottle of Lea Perrins sauce
  • 30 Kiu Taos (pickled onions)
  • 20 preserved pickled white cucumbers
Instructions
  1. Cut all meats about the same size.
  2. Cook onions in a little oil until golden brown.
  3. Add tomato paste and simmer for about five minutes.
  4. Add all meats including all gravies.
  5. On medium fire bring to a boil, stirring occasionally.
  6. Add Kiu Taos and pickled cucumbers.
  7. Add ½ bottle Lea Perrins.
  8. Keep stirring so as not to burn the meats.
  9. Separate the egg yolks from whites.
  10. Mash the egg yolks.
  11. Mix with mustard & the rest of the Lea Perrins.
  12. Add to pot of meat.
  13. Salt and pepper to taste.
  14. Just before serving top with diced egg whites.