Pork Beef & Liver Adobo Recipe
I. Introduction
A hearty and complex adobo combining three types of meat for a richer flavor profile. This Pork Beef & Liver Adobo Recipe offers a unique twist on the classic Filipino adobo with the addition of liver, which adds richness and depth to the sauce.
II. Ingredients
- 1 lb pork, cut into serving pieces
- 1 lb beef, cut into serving pieces
- 1/2 lb liver, cut into serving pieces
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp whole peppercorns
- 2 tbsp cooking oil
- 2 cups water
III. Equipment
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups
IV. Instructions
- Heat oil in a large pot over medium heat.
- Sauté garlic until fragrant.
- Add pork and beef pieces, cooking until lightly browned.
- Add soy sauce, vinegar, bay leaves, and peppercorns.
- Add water and simmer covered for 1 hour until meat is tender.
- Add liver pieces in the last 10 minutes of cooking to prevent overcooking.
- Continue cooking until liver is just cooked through.
- Serve hot with steamed rice.
V. Tips
Simmering the pork and beef until tender, then adding the liver near the end to prevent overcooking. The liver will release its juices into the sauce, enriching the flavor. Frying the meat after simmering (adobong tuyo style) for better texture is optional but recommended for those who prefer drier meat. Make sure not to add the liver too early as it will become tough.
VI. Serving
A classic ulam (main dish) with rice. This rich and complex adobo is perfect served over steamed rice with a side of pickled vegetables. The varied textures and flavors of the three meats create a satisfying and hearty meal that exemplifies Filipino comfort food.
VII. Storage
Excellent as leftovers. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time as the ingredients continue to meld together. Reheat on the stovetop over medium heat, adding a small amount of water if the sauce has thickened too much.
