Spicy pork liver adobo (adobong atay ng baboy)
This is just another simple Filipino adobo recipe. Adobo is a national dish in the Philippines. Adobo has many versions nowadays, circulated only. This recipe is not the authentic one. This recipe only shows how Filipino adobo dishes are easily prepared. In this recipe, the main ingredient is the pork liver. It is sauteed with certain spices. Then they add vinegar and certain seasonings to make the adobo dish delectable. Add some chopped red chilies to make it spicy. That’s all very simple, but yummy.
If you’re looking for a pinoy recipe like this, I think you must try this simple and yummy recipe. Can you say anything about this simple recipe? Please leave a comment below. We appreciate it very much. Please feel free to browse our recipe archive if you are looking for more recipes. Share and enjoy the food. Thank you for visiting us.
Cooking Video Recipe: Pork Liver Adobo
Spicy Pork Liver Adobo – Adobong atay ng Baboy
Description
Spicy pork liver adobo. This is just another simple Filipino adobo recipe. Adobo is a national dish in the Philippines. Adobo has many versions nowadays, circulated only. This recipe is not the authentic one. This recipe only shows how Filipino adobo dishes are easily prepared. In this recipe, the main ingredient is the pork liver. It is sauteed with certain spices. Then they add vinegar and certain seasonings to make the adobo dish delectable. Add some chopped red chilies to make it spicy. That’s all very simple, but yummy.
Ingredients
Instructions
Preparation:
Gather all the necessary ingredients for the recipe.
Slice the pork liver into bite-sized pieces, and then wash it thoroughly with water until the blood runs out. Set aside.
Cooking:
Heat up 3 tbsp. of vegetable oil in a pan or wok. Saute the ginger strips, add the chopped garlic and saute until fragrant.
Add the pork liver, season with salt to taste. Stir and cook for 5 minutes or until the color changes.
Add soy sauce and cane vinegar. Allow to cook for 2 minutes without stirring.
Add the onion slices, bay leaves, and water. Then cover and simmer for 8 to 10 minutes until the liquid reduces to half.
Note: Don’t overcook the liver, it will turn rubbery.Open the lid, mix, and add the calamansi juice and oyster sauce. Stir. Add the chopped red chilies and chopped spring onions. Stir thoroughly.
Taste it, and adjust it as necessary. Continue cooking for a few minutes, then transfer to a serving plate.
It is best to serve it with a side of steamed rice.
Happy cooking! Share and enjoy the food.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 407kcal
- % Daily Value *
- Total Fat 17.7g28%
- Saturated Fat 4.4g23%
- Cholesterol 533mg178%
- Sodium 826mg35%
- Potassium 495mg15%
- Total Carbohydrate 19.9g7%
- Dietary Fiber 2.6g11%
- Sugars 2.3g
- Protein 41.5g83%
- Calcium 4 mg
- Iron 160 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
You forgot where to put the soy sauce and vinegar.
Hi! Thank you for letting us know. We didn’t notice that some important parts of the step were not mentioned in the procedure. The referring recipe is now updated. Here’s the link to the video instruction in case you need it.
https://www.youtube.com/watch?v=UNP6qeQqbU8
Again thanks.