With the addition of mashed pork liver, it’s like having lechon paksiw with this dish. The mashed pork liver will give this adobo dish a thick and rich sauce. We usually have this with green mangoes and bagoong on the side.
Ingredients:
1 kg pork kasim or pigue, cubed
½ kg pork liver
½ cup white vinegar
¼ cup soy sauce
1 whole garlic, peeled and mashed
1 laurel leaf
1 tsp whole peppercorns
Procedure:
1. Grill the pork liver over charcoal or in the oven will do. The liver has to be well done.
2. Mash pork liver either by rough pounding this with mortar and pestle. Take care not to pound the liver too finely; the sauce of the adobo will be more delicious with small bits of liver in it. Set aside.
3. In a pan, combine pork, vinegar, soy sauce, garlic, laurel leaf and peppercorns. Boil uncovered.
4. Add in the mashed pork liver. Turn down the heat and simmer until pork is fork tender. The sauce will tend to dry up fast because of the mashed pork liver so be sure to check out the dish from time to time. Add a little water if sauce dries up. The dish should have a thick sauce when done. Serve hot.
2. Mash pork liver either by rough pounding this with mortar and pestle. Take care not to pound the liver too finely; the sauce of the adobo will be more delicious with small bits of liver in it. Set aside.
3. In a pan, combine pork, vinegar, soy sauce, garlic, laurel leaf and peppercorns. Boil uncovered.
4. Add in the mashed pork liver. Turn down the heat and simmer until pork is fork tender. The sauce will tend to dry up fast because of the mashed pork liver so be sure to check out the dish from time to time. Add a little water if sauce dries up. The dish should have a thick sauce when done. Serve hot.
Why boil uncovered?
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