Pork adobo with liver sauce
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Pork adobo with liver sauce

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 to 8
Author Connie Veneracion

Ingredients

  • 1 and 1/2 kilograms pork belly skin on
  • 1 whole garlic crushed
  • 1 tablespoon peppercorns crushed
  • 2 bay leaves
  • 1/2 cup vinegar
  • 1/2 cup soy sauce

For the sauce

  • 5 whole chicken livers with the hearts
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • fried toasted garlic
  • 2 tablespoons finely sliced onion leaves

Instructions

  • Place the pork cubes in a wide shallow pan, add the crushed garlic, crushed peppercorns and bay leaves Pour in 1/4 cup vinegar. 
  • Set the heat on high and bring to the boil without stirring.
  • Cook, uncovered, until most of the liquid has evaporated and the pork starts to render fat.
  • Pork adobo with liver sauce
  • Stir and cook until the edges of the pork start to brown.
  • With the heat still on high, pour in 1/4 cup soy sauce and about a cup and a half of water.
  • Bring to the boil. Lower the heat, cover and simmer the adobo for an hour to an hour and a half or until the pork is very tender and the liquid considerably reduced.
  • Pork adobo with liver sauce
  • While the pork simmers, boil the chicken livers in 1/4 cup of vinegar and 1/4 c. of soy sauce. Then, lower the heat, cover and simmer until cooked through, about 7 minutes. Cool.
  • Put the cooked livers in the blender, pour in the cooking liquid and process until smooth. If you prefer a more textured sauce, mash the livers in the cooking liquid by hand with the use of a fork or vegetable masher.
  • Pork adobo with liver sauce
  • When the pork is done, add the liver sauce. The sauce will be thick so you may have to scrape the sides and bottom of the blender.
  • Stir the liver sauce into the pork mixture. Cover and simmer for another five minutes.
  • Pork adobo with liver sauce
  • To serve the adobo, transfer to a serving bowl, sprinkle the garlic bits on top followed by the finely sliced onion leaves.