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!
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
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;
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.
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