Chicken Liver and Gizzard Adobo

Chicken Liver and Gizzard Adobo is known locally in the Philippines as Adobong Atay at Balun-balunan. This is a traditional Filipino dish cooked inadobo style. This is a simple and budget friendly Filipino recipe that is worth trying.

Chicken Liver and Gizzard Adobo_

This recipe has a little deviation from the original recipe because I dredged the liver in flour and pan-fried it first before making it into an adobo dish. The traditional recipe do not do it this way. I deviated in order to give the liver a better texture and to thicken the sauce of this adobo dish. I also love the flavor of fried chicken liver and I thought that it helped improved the overall taste of the dish.

You see, chicken liver is full of flavor; it is the reason why Sisig recipes always call for it. Imagine how flavorful this dish is, and that is why I had my rice consumption doubled when I had it.

Try this Chicken Liver and Gizzard Adobo Recipe (Adobong Atay at Balun-balunan). Let me know what you think.

Chicken Liver and Gizzard Adobo
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb. chicken gizzard
  • 1 lb. chicken liver
  • 1/2 cup all-purpose flour
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 1 teaspoon garlic powder
  • 4 to 6 pieces dried bay leaves
  • 1 teaspoon whole peppercorn
  • 4 to 5 cloves crushed garlic
  • 3/4 cup water
  • Salt to taste
  • 2 tablespoons chopped green onion
  • 4 tablespoons cooking oil
Instructions
  1. Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside.
  2. Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes.
  3. Heat the cooking oil in a frying pan.
  4. Dredge the chicken liver in all-purpose flour. Pan fry for 2 minutes per side. Remove the pan-fried chicken liver. Set aside.
  5. On the same pan using the remaining oil, add the garlic, Cook until the color turns light brown.
  6. Put-in the gizzard and pan-fried liver. Stir.
  7. Add the soy sauce and water. Let boil.
  8. Add the bay leaves and whole peppercorn. Cover and simmer for 15 to 20 minutes.
  9. Add the vinegar. Let the liquid re-boil. Stir and cook for 5 minutes.
  10. Turn the heat off. Transfer to a serving plate.
  11. Serve. Share and enjoy!

 

Chicken Liver and Gizzard Adobo Recipe

Crock Pot Pork Adobo

Crock Pot Pork Adobo or Slow Cooked Pork Adobo is the most tender adobo dish that I’ve ever had. Imagine slow cooking pork adobo for 5 hours or more — It’s tasty, super tender, and worth the wait. I could not ask for more, but then I had hard boiled eggs to go with it. I feel like the luckiest man on earth (wink).

Pork Adobo with Egg-2

I started out by combining the pork with all the seasonings and quickly marinated it for around 30 minutes. I did this to make sure that the pork absorbs more flavor. I had the crock pot going in the morning,and my crock pot pork adobo was ready for lunch. You would think that I will eat tons of rice with this dish, but I did not. The pork was so tender and I was reminded of the best pulled pork sandwich that I really like. I thought that having my slow cooked pork adobo with French roll will be a good choice — and it was. I had the hard boiled egg as a side though.

Pork Adobo with Egg Marinade

This crock pot pork adobo recipe is best for those who love good food, but are having a hard time chewing the meat. If you get to try this recipe, you will experience how the pork literally melts in your mouth (as long as you use pork shoulders and slow cook it for 5 to 8 hours). The fat from the pork shoulder keeps it moist the entire time and helps it taste better.

Try this Crock Pot Pork Adobo Recipe. Let me know what you think.

 

Crock Pot Pork Adobo
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 lbs. pork shoulder, sliced into cubes
  • 1/2 cup soy sauce
  • 1 tablespoon minced garlic
  • 1 1/2 cup beef broth
  • 6 pieces dried bay leaves
  • 1 tablespoon oyster sauce
  • 2 teaspoons whole peppercorn
  • 6 pieces hard boiled eggs, peeled
  • 1/4 cup cane or apple cider vinegar
  • 1 teaspoon granulated white sugar
  • Salt to taste
Instructions
  1. Combine the pork shoulder, soy sauce, garlic, bay leaves, sugar, oyster sauce, and whole peppercorn in a bowl. Mix well. Let it stay for at least 30 minutes so that the pork can absorb the flavors.
  2. Transfer the content of the bowl to a slow cooker or crock pot. Pour-in the beef broth. Set the level to high, cover, and slow cook for 5 hours.
  3. Add the vinegar and salt. Continue to slow cook for 30 minutes to 1 hour.
  4. Add the boiled eggs. Transfer to a serving bowl.
  5. Serve. Share and enjoy!

 

 

Pork Adobo with Egg

Adobo Meatballs Recipe

Adobo Meatball is a dish made using our easy meatball recipe and cooked inadobo style. Since I made a lot of meatballs for our Spaghetti and meatball dinner, there was an extra batch that I was not able to use and I thought that it will be nice to turn them into meatball adobo.

Meatball Adobo

This Adobo meatball tasted just the way I wanted. It was nice to have for breakfast with warm garlic fried rice. I also had it with fried salted dried fish and the entire meal was a blast.

I made the meatballs using our easy meatball recipe. This recipe calls for ground beef, but you can always use pork as a substitute. The good thing bout making meatballs separately is the idea that you can use it for many dishes. As I mentioned, part of the meatballs were used for our spaghetti dinner while some of it were turned into meatball adobo – there a still a few left and I might make some albondigas out of them.

Try this Adobo Meatball Recipe. Let me know what you think.

Meatball Adobo bowl

Adobo Meatballs Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 1/2 lb meatballs (see meatball recipe here)
  • 1/4 cup soy sauce
  • 2 tablespoons vinegar
  • 6 cloves garlic, crushed
  • 3/4 cup beef broth
  • 1 teaspoon peppercorn
  • 4 pieces dried bay leaves
  • 2 tablespoon cooking oil
  • 1/2 teaspoon granulated white sugar
  • Salt to taste
Instructions
  1. Heat oil in a pan.
  2. Put-in the garlic. Let the garlic cook until the color turns light brown. Make sure to keep an eye on the garlic so that it won't get burnt.
  3. Add the meatballs, peppercorn, and bay leaves. I am using cooked meatballs and the recipe link is available above.
  4. Pour-in the soy sauce and beef broth. Add the sugar. Stir and let boil.
  5. Cover and simmer for 15 minutes. Add vinegar and a little water if the liquid starts to dry-up.
  6. Try to taste your meatball adobo and add salt if necessary.
  7. Transfer to a serving bowl. Serve.
  8. Share and enjoy!

 

Meatball Adobo Recipe

Adobong Bulalo

Adobong Bulalo is a delicious beef dish that can be considered as a hybrid of pork adobo and bulalo. This can also be referred to as beef shank adobo. This is a perfect dish to serve for lunch during the weekend — don’t forget the warm white rice to make it complete.

Adobong Bulalo might look like your typical adobo; there is more to this this other than its appearance. I used beef shank because I like to have an adobo dish that literally melts in my mouth. The marbled fats in the beef shank made it possible. I know that it takes too much time to tenderize the shank — you can use a pressure cooker if you are in a hurry; a good 20 minutes in the pressure cooker will do the trick.

Bulalo is not the healthiest part of the beef. Make sure that you control your food intake. As for myself, I headed to the gym in the afternoon so that I will feel less guilty with what I had for lunch. Though I did not regret every bite because it was just superb.

Try this Adobong Bulalo Recipe. Let me know what you think.

Adobong Bulalo

Adobong Bulalo Recipe

Ingredients

  • 1 1/2 lbs. beef shank
  • 1 1/2 teaspoon whole peppercorn
  • 4 pieces dried bay leaves
  • 7 cloves garlic, crushed
  • 6 teaspoons soy sauce
  • 3 1/2 teaspoons white vinegar
  • 1 teaspoon granulated white sugar
  • 2 cups water
  • 3 tablespoons cooking oil

Cooking Procedure

  1. Heat the cooking oil in a pan.
  2. Add in the garlic when the oil becomes hot. Cook until the color turns light brown.
  3. Put-in the beef shank. Pan-fry each side for 1 minute or until it browns.
  4. Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil.
  5. Reduce the heat to simmer. Cover and simmer for 60 to 90 minutes or until the beef is tender.
  6. Remove the cover. Add the vinegar and sugar. Let it boil and then stir. Cook for 3 to 5 minutes more.
  7. Transfer to a serving plate. Serve with warm white rice.
  8. Share and enjoy!

Number of servings (yield): 2

Watch the cooking video:

Bok Choy Adobo

Bok Choy Adobo is a quick and simple way to cook bok choy. This is one of the easy bok choy recipes out there that you should try. The local bok choy variety in the Philippines is called “Pechay”; this dish is also known as adobong pechay or inadobong pechay.

I enjoy eating bok choy adobo along with fried fish and white rice. I think that I got the idea in a childrens educational show during my childhood days. The show was encouraging children to eat healthy food — like “IsKaGu” which is short for Isda (fish), kanin (rice), at gulay (vegetables). Of course, some might question the health benefits of white rice. Let’s hang the discussion about it for now. You can always eat brown rice with fish and veggies as a healthier alternative.

Try this Bok Choy Adobo Recipe. Let me know what you think!


bok choy adobo

Bok Choy Adobo Recipe

Ingredients

  • 1 lb. bok choy, chopped
  • 1 head garlic, crushed
  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1/2 teaspoon granulated white sugar
  • 3 pieces dried bay leaves
  • salt and pepper to taste
  • 2 tablespoons cooking oil

Cooking Procedure

  1. Heat the cooking oil in a frying pan.
  2. Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown.
  3. Remove half of the garlic and then set them aside.
  4. Add the chopped bok choy. Stir and cook for 3 minutes.
  5. Pour-in the soy sauce and vinagar. Let boil. Stir, cover, and simmer for 5 to 8 minutes.
  6. Add salt (if needed), pepper, and sugar.Stir and then cook for another minute more.
  7. Tranfer to a serving plate. Top with fried garlic.
  8. Serve. Share and enjoy!

Number of servings (yield): 3

Pork Adobo with Tofu Recipe

Pork Adobo with Tofu is an adobo recipe version that I really like. It has the good taste of our favorite Pork Adobo along with the chewy texture of tofu. Pork and Tofu in Oyster Sauce has a similar texture, but tastes different.

Pork-Adobo-with-Tofu

I made this Pork Adobo with Tofu dish because I want to enjoy adobo without feeling guilty about it. I’m trying to gradually cut my red meat consumption to maintain normal blood pressure and cholesterol levels. I realized that it is hard to completely turn your back on something that you like. So, in order for me to slowly cut down on pork, I thought of adding tofu.

If you can see, I tried avoiding the fats by selecting lean pork slices (though a little fat is necessary for flavor). I also used a lot of garlic. As for the tofu, it serves as a pork substitute. I can eat 50% less pork if I substitute tofu for the other half — or at least that’s what I’m forcing myself to believe in.

On a more serious note, my purpose is to show everyone how you can easily convert a traditional Pork Adobo recipe to another version or form by simply adding new ingredients. This will make your cooking experience more fun because you are adjusting or altering recipes based on your preference.

Try this Pork Adobo with Tofu Recipe and let me know what you think.

Pork Adobo with Tofu Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb pork, cubed
  • 14 ounces tofu, cubed and deep fried
  • 2 tablespoons oyster sauce
  • 4 pieces dried bay leaves
  • 5 cloves garlic, crushed
  • 6 tablespoons soy sauce
  • 4 tablespoons vinegar
  • 1 cup water
  • 2 teaspoons sugar
  • 2 tablespoons cooking oil
  • Salt and pepper to taste
Instructions
  1. Heat oil in a cooking pot.
  2. Sauté garlic until color turns light brown.
  3. Add pork and cook for 3 to 5 minutes or until the color turns light brown.
  4. Pour-in soy sauce, oyster sauce, and water. Let boil and simmer for 45 minutes or until the pork becomes tender.
  5. Add vinegar and wait until the liquid re-boils. Stir.
  6. Put-in sugar and fried tofu. Cook for 3 minutes.
  7. Add salt, and pepper. Stir.
  8. Turn off heat. Transfer to a serving bowl.
  9. Serve. Share and enjoy!

 

Watch the cooking video:

Adobong Kangkong Recipe

Adobong Kangkong is a simple vegetable dish that is considered a staple in many Filipino homes. Water Spinach which is locally known as Kangkong is the main ingredient for this healthy Adobong Kangkong Recipe.

There are several varieties of Kangkong. In the Philippines, the most common variety is the wide-leaf ones; these are usually seen floating (if not intentionally grown) in watery areas. Another variety is the Chinese Spinach or Water Cabbage which is locally known as Chinese Kangkong. This Adobong Kangkong Recipe uses the Chinese variey because of availability reasons.

The preparation for this dish is very simple. Since Kangkong easily grows and multiplies in watery areas, we never know how clean (or dirty) they are when sold in the market.  It is recommended to exert some time and effort in cleaning the vegetable before executing this Adobong Kangkong Recipe.

I usually add slices of pork to make this dish more flavorful – not a bad idea. After my latest trip to the Philippines, I learned that using lots of toasted garlic in making this dish makes it taste better while promoting better health.

Try this Adobong Kangkong recipe and let me know what you think.

Adobong Kangkong

Adobong Kangkong Recipe

Ingredients

  • 1 bunch water spinach (kangkong), leaves separated and stalks chopped in 1 inch length
  • 1/4 cup soy sauce
  • 1/8 cup vinegar
  • 1 head garlic, crushed and chopped
  • 1/4 cup water
  • 2 tablespoons cooking oil
  • Salt and pepper to taste

Watch the cooking video:

Cooking Procedure

  1. Heat a cooking pot and pour-in the cooking oil.
  2. When the oil is hot enough, put-in the garlic then brown.
  3. Pour the soy sauce, vinegar, and water in the cooking pot and let boil.
  4. Add the Kangkong stalks and cook for 1 to 2 minutes.
  5. Sprinkle salt and ground black pepper then stir.
  6. Add the Kangkong leaves and gently stir to mix with the other ingredients. Cook for 30 seconds at most.
  7. Transfer to a serving plate and top with toasted garlic.
  8. Serve. Share and enjoy!

Number of servings (yield): 4

Adobong Sitaw Recipe

Adobong Sitaw is a vegetable dish composed of string beans cooked adobo style. As you might have noticed, almost all ingredients can be cooked using the famous adobo style – be it meat or vegetables. Chicken Adobo, Pork Adobo, Adobong Kambing, and Adobong Pusit are just few of the adobo dishes that we have featured – so far. Of course, it includes this Adobong Sitaw Recipe.

Adobong Sitaw

Using pork in this Adobong Sitaw recipe is optional. If you are one of our vegan friends, you can still enjoy this dish even when pork is not around. I only included pork in this recipe to add a little meaty taste to it, since I am a certified carnivore – as you might have known by now.

I like this healthy vegetable recipe not just by its nutritional value, making adobo out of string beans brings out this vegetable’s natural flavor which is often over powered by other vegetables and ingredients in dishes such as Pakbet Tagalog, Pakbet Ilocano, Kare Kare, and Sinigang na baboy.

Are string beans one of your favorite vegetables? What other string bean dishes do you like?

Try this Adobong Sitaw Recipe and let me know what you think.

Adobong Sitaw Recipe
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb string beans (sitaw), cut in 2 inch length
  • 1/4 lb pork belly, thinly sliced (optional)
  • 1/2 cup soy sauce
  • 1/3 cup vinegar
  • 1 medium-sized onion, thinly sliced lengthwise
  • 4 to 6 cloves garlic, crushed
  • 1/2 teaspoon ground black pepper
  • 1 cup water
Instructions
  1. Heat a frying pan or wok then sear the pork.
  2. When oil and juice comes out of the pork, add garlic and onions then cook for 2 minutes.
  3. Pour-in the soy sauce, vinegar, and water then bring to a boil.
  4. Shake-in the ground black pepper and stir.
  5. Cover and simmer for 15 minutes or until the pork is tender.
  6. Add the string beans and cook for 3 to 5 minutes.
  7. Turn off the heat and transfer to a serving bowl.
  8. Serve hot with steamed rice.
  9. Share and enjoy!

 

Watch the cooking video: