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Pork and Chicken Livers Adobo
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Course: Main Course
Cuisine: Asian, Filipino, Philippines, Southeast Asia
Keyword: adobo, atay ng manok, chicken livers adobo, pork adobo
Servings: 5
  • 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
Marinate: Combine and mix the pork and spices in a large mixing bowl. Cover and marinate for 45 minutes to an hour in the refrigerator.
  1. Preheat a skillet or a large stockpot on the oven over medium-high heat. 

  2. Pick out all the pork from the marinade using a tongs or a fork and transfer into the pot. Put aside the marinade.

  3. Cover and let the pork cook for 15 minutes, stirring occasionally. 

  4. 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. 

  5. Meanwhile, wash the chicken livers with cold water using a strainer. Remove all membranes and drain well.

  6. Use a tongs to transfer the chicken livers into the pot.

  7. Cook for 10 minutes or until the livers are completely cooked.

  8. Serve with rice.