Adobo is an authentic Filipino dish that is commonly cooked in the Filipino kitchen. This pork, beef and liver adobo recipe is so simple it is cook in the same old way, the only difference is the ingredients used. This recipe is extra meaty as it uses pork, beef and liver to create adobo. Basically, adobo is prepared by stewing meat in vinegar and soy sauce. Regarding its origin, there are several source who are experts in Asian food history that say that Filipinos were already cooking adobo even before Spanish colonization. It is called inadobo back then. Cooking with vinegar is said to preserves meat, thus this method is also considered as one of the earliest food preservation practice. You’ll love this pork, beef and liver adobo because the result is really awesome. Plus, you don’t need to have any cooking experience in order to prepare this dish.
- 1 kg beef
- 1kg pork
- 1/2kg beef liver
- 1 clove garlic, minced
- 2 cup water
- ground black pepper
- salt to taste
- 1 cup vinegar
How To Cook Pork, Beef, & Liver Adobo:
- Cut pork, beef, and liver to serving pieces. Marinate pork and beef in a mixture of vinegar, minced garlic, and ground pepper.
- Color with little achuete juice. Put meat mixture in a frying pan and allow to boil without stirring.
- Add the water and cook at simmering temperature until tender. When the meat is tender, add the beef liver and let boil again for about 2 minutes.
- Season to taste. Remove the meat and liver and remaining gravy leaving the pork in the pan.
- Render the fat from the pork and fry for a while until the meat is golden brown. Return the meat liver and fry for a while.
- Then, add the gravy and boil once. Arrange meat in a platter and pour the gravy over it. Serve hot. Good for 10 to 12 persons
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