Actually, this type of adobo is the same version that we used to have. I just only add another part of pork meat which is the liver. Every time I cook adobo, I make sure that I have enough steam rice.
Most of the Filipinos really love to eat adobo. It is already part of a Filipino cuisine. Even though it has a different version but it is still has adobo taste and variation from other nationalities are also available.
Ingredients:
- 400g of pork belly, cut into cubes
- 400g of chicken, cut into pieces
- 200g of pork liver, cut into cubes
- 3 pcs.bay leaves
- 1 cup soy sauce
- 1 tbsp salt
- 1 tsp ground pepper
- 1 tsp powder pepper
- 1 cup vinegar
- 1 whole garlic, minced
- 2 tbsp. cooking oil
- 2 pcs. shallot, minced
Cooking Procedure:
- Wash, slice and drain all the meats.
- Marinate pork liver with dash of powder pepper, dash of salt, dash of sesame oil, and little bit of vinegar for about 10 minutes..
- In a large wok. Heat oil. Saute garlic and onion. Still-fry pork and chicken until it turns to brown. Add soy sauce,vinegar, and ground pepper. Simmer for 20 minutes in a low fire.
- After 20 minutes add salt, powder pepper, bay leaves and pork liver. Mix and stir evenly in a medium fire. Simmer for another 5 minutes until meats are tender and thicken the sauce.
- Taste it and adjust the seasoning according to your taste and preferences.
- Share and serve with rice.
Cooking Tips:
- Don’t overcook the pork liver and make sure it is still juicy. The juicer the better.
- The cooked product can have a sauce or you can remain it dry with sauce.
- Put sufficient vinegar.
FAQ: Chicken & Pork Liver Adobo Mix
1. What makes this adobo different from regular adobo?
This version combines chicken and pork liver, giving the dish a richer, deeper flavor and a slightly creamy texture from the liver.
2. How do I prevent the liver from becoming tough?
Cook the liver briefly and avoid overcooking. Add it toward the end of the cooking process to keep it tender.
3. Should I marinate the chicken first?
Yes. Marinating the chicken in soy sauce, vinegar, garlic, and pepper enhances flavor and helps the meat absorb the adobo taste.
4. Can I use chicken liver instead of pork liver?
Yes. Chicken liver cooks faster and has a milder flavor. Adjust cooking time to avoid overcooking.
5. Why does my adobo taste too sour?
Some vinegars are stronger than others. Add a bit of sugar, more soy sauce, or a splash of water to balance the acidity.
6. Can I make this dish spicy?
Yes. Add chili flakes, siling labuyo, or black peppercorns for heat.
7. How do I thicken the adobo sauce?
Simmer uncovered to reduce the liquid. The liver also naturally thickens the sauce as it cooks.
8. What dishes pair well with chicken & pork liver adobo?
It pairs perfectly with steamed rice, garlic rice, fried eggplant, or sautéed vegetables.