Pork and Chicken Livers Adobo
Filipino adobo can be a meat, seafood or vegetables stewed in soy sauce and vinegar. But, every cook does this differently, so don’t be surprised if hers tastes different than yours. Others do take away some ingredients and some do add ins. Sometimes, others bake it for a few minutes after cooking from the stove top. So, it’s really a matter of preference.
Adobo is one of the most popular Filipino dishes. It can never be a wrong food in terms of occasions because it is always a good accompaniment to everything aside from rice. You can pretty much eat this with any crops, noodles or vegetables.
The best part of pork meat to use for adobo is pork belly because it’s juicy and tender. If it is too fatty for you, you can always trim off some of the fat. Do not use lean meat since it tends to be tough and dry.
If you can’t find a pork belly, use pork loin instead. Please note that pork loin and pork tenderloin are two different cuts. Pork tenderloin has lean meat just like chicken breast. And, use a boneless loin. Remove the bone if you have it in the meat.
Also, I would not suggest replacing the chicken livers with beef livers because it will not taste the same and beef liver breaks easily and tend to toughen quickly when overdone.
You can also dunk a few pieces of hard boiled eggs (shell removed) before you remove the pot from the heat.
Steamed white rice is always the best accompaniment. And, the leftover always tastes better the next day.
- 2 lb pork belly, chunks
- 1.25 lb (20 oz) chicken livers
- 1 tbsp brown sugar
- 3/4 cup soy sauce
- 2 tbsp vinegar
- 2 pcs bay leaves
- 3 cloves garlic, crushed
- 1 medium onion, sliced
- 1/2 tsp powdered ginger (or fresh sliced)
- 1/2 tsp salt
- 1/2 tsp ground black pepper or whole black peppercorns
- 3 cups hot water
Preheat a skillet or a large stockpot on the oven over medium-high heat.
Pick out all the pork from the marinade using a tongs or a fork and transfer into the pot. Put aside the marinade.
Cover and let the pork cook for 15 minutes, stirring occasionally.
After 15 minutes, remove the cover; pour in the marinade and hot water into the pot. Cover again and cook for 25 minutes or until it is saucy.
Meanwhile, wash the chicken livers with cold water using a strainer. Remove all membranes and drain well.
Use a tongs to transfer the chicken livers into the pot.
Cook for 10 minutes or until the livers are completely cooked.
Serve with rice.