Pork Adobo with Liver

Today is a special day. It’s my Dad’s birthday today!

Because he’s one of my Cooking Heroes, I would like to dedicate this post for my Dad.

You’ve gone for quite a while but everything you taught me still lives on.

And its time to pass it to my readers. Thanks again Dad. Enjoy your special day up there with an iced cold beer!

Pork Adobo with Liver
Pork Adobo with Liver
Photo by Nino Almendra

Now on with the cooking…

Pork Adobo with Liver

Prep. time: 10 minutes

Cooking time: 45 minutes

Difficulty: Very Easy

Good for 12 crew

You will need;

1.5 kg. pork belly/neck, cut unto chunks

500 grms. pork liver, cut into chunks

12 cloves garlic, crushed and peeled.

8 pcs. bay leaves

1 Tbsp. black peppercorn

1/2 cup (120ml.) Kikoman soya sauce

*Water to add while cooking, about 2 cups

1/4 cup (60ml.) vinegar 6% acidity

1/4 cup lemon juice

1 tsp. sugar

Salt and freshly grounded black pepper to taste
Direction;

In a large cooking pot, put the pork belly/neck, garlic, bay leaves, black peppercorn and soya sauce.

Place on very high heat, stir occasionally to avoid the pork from burning.

Bring it to a boil and cover. Lower heat to medium-high. Check now and then until the sauce is drying up.

Add water 1/2 cup at a time and continue cooking for 30 minutes or until pork meat is tender.

Adding extra water whenever the sauce is drying up. Pour in the vinegar, cover the pot and let it cook without stirring for 5 minutes.

Add the pork liver and bring back the heat to very high. Stir once and cover for 8-10 minutes or until pork liver is done.

Squeeze the lemon and add the sugar. Season to taste with salt and freshly grounded black pepper.

Tranfer to a serving dish. Serve warm with Steamed Rice.

Enjoy your meal !!! 😉
Here’s how I do it;

pork belly/neck, garlic, bay leaves, black peppercorn and soya sauce.
In a large cooking pot, put the pork belly/neck, garlic, bay leaves, black peppercorn and soya sauce.
Place on very high heat, stir occasionally to avoid the pork from burning.
Place on very high heat, stir occasionally to avoid the pork from burning.
Bring it to a boil and cover.
Bring it to a boil and cover. Lower heat to medium-high.
Check now and then until the sauce is drying up.
Check now and then until the sauce is drying up.
Add water 1/2 cup at a time
Add water 1/2 cup at a time and continue cooking for 30 minutes or until pork meat is tender.
Adding extra water whenever the sauce is drying up.
Toughness of the pork meat
Toughness of the pork meat will depend on the age of the pork.
You can taste and check the doneness of the meat.
Pour in the vinegar
Pour in the vinegar, cover the pot and let it cook without stirring for 5 minutes.
Add the pork liver
Add the pork liver and bring back the heat to very high.
Stir once...
Stir once…
... and cover for 8-10 minutes or until pork liver is done.
… and cover for 8-10 minutes or until pork liver is done.
check the doneness of liver
Cut a piece of pork liver to check the doneness of liver.
Squeeze the lemon.
Squeeze the lemon.
and add the sugar.
… and add the sugar.
Season to taste with salt and black pepper.
Season to taste with salt and freshly grounded black pepper.
discard the bay leaves
You can discard the bay leaves before serving, or not!
Pork Adobo with Liver Photo by Nino Almendra
Pork Adobo with Liver
Photo by Nino Almendra
Pork Adobo with Liver Photo by Nino Almendra
Pork Adobo with Liver
Photo by Nino Almendra
Pork Adobo with Liver
Pork Adobo with Liver
Photo by Nino Almendra

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Pork Adobo with Liver.


FYI; The most viewed Recipe on my blog is “Lechon Paksiw sa Mang Tomas” which is also my Dad’s recipe.

About the Cookonboard?

BACK TO HOME PAGE:

You can also follow me on TWITTER, GOOGLE+ and FACEBOOK. SUBSCRIBE VIA EMAIL & CONTACT US!

*Products that are mentioned/used on this post are for illustration purposes only and do not imply that they are endorsed by icookonboard.com.

Advertisements

4 comments

  1. Hi
    Adobo is such a great dish and I make it often mostly of chicken, pork and fish. I have never seen a liver in adobo but I love the idea and I am sure it tastes great with liver. Will have that in mind next time I make one.
    Thanks for sharing.
    Oli

    Like

Come and Join the Discussion... (no need to leave your E-MAIL ADDRESS)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s