Hi everyone! Today is the 33rd day of the MCO, I hope everyone is doing our part by staying at home and practising social distancing. The number of new cases have been slowly decreasing over the week and I really do hope that we will finally flatten the curve! And here I’d like to offer my gratitude to the frontliners, thanks for keeping us safe!

So another recipe today! It’s a dish originated from Philippines! Personally, I’ve never been to Philippines but I imagine I’d be very happy there exploring their cuisine. There are a couple of good Filipino Restaurants here in Klang Valley and we always enjoy our meals there. Lechon, Bicol Express, Tortang Talong, Sinigang, Crispy Pata, etc… So many great dishes!

Speaking of Filipino dishes, I guess the biggest and most popular would be Pork or Chicken Adobo! Simply made with garlic, soy sauce and vinegar, the flavours are so vibrant. I believe when it comes to this dish, everyone has their own favourite recipe and their golden ratio of vinegar and soy. When I was doing my research I found a version that adds liver to finish the sauce, what a marvelous idea!

As we always have a lot of Pork belly at home, and I still a have quite a bit of Chicken liver pate leftover, I thought I’d finally give this version of the dish a go. I played it safe and stick to a 1:1 ratio for Tamari (to substitute the soy sauce) and Vinegar (no Filipino vinegar at home and I read that Apple Cider Vinegar is acceptable too). And lookie at my first Adobo!

The sauce is so luscious. The pate really acts as the final “glue” to thicken it up nicely. So here’s what I did with this dish.

Pork Adobo with Liver Sauce (adapted from Casaveneracion)

Ingredients
800g Pork belly (skin on), cut into bite size pieces
1 whole garlic, Minced
1 tablespoon Peppercorns crushed
2 Bay leaves
1/4 cup Vinegar (I used Apple Cider Vinegar)
1/4 cup Tamari

For the sauce
1/4 cup soy Tamari
1/4 cup Vinegar
2 tablespoon Chicken Liver Pate

Marinate the Pork Belly with a good handful of garlic and Tamari for at least 30 minutes.

When ready to cook, pour the pork belly cubes (with the liquid) into the pan, add all the garlic, peppercorns, bay leaves, 1/4 cup of vinegar and bring everything to boil. Cook until most of the liquid has evoporated and the pork starts to render fat and starts to colour.

Pour in the remaining Tamari and Vinegar and about a cup of water. Bring to boil, then lower the heat to simmer the pork belly for around 40 minutes or until the pork is tender.

When the pork is ready, stir in 2 generous tablespoons of Chicken liver pate and mix well. The sauce will thicken significantly so don’t be shy to add some water to dilute to the consistency you want.

Once everything is nicely incorporated, we are ready to serve!

To keep it low carb, you could eat it with a side of cauli rice, or some lightly stir fried cabbage would be lovely too!

The sauce has a nice kick of savoury and tang, the liver just made it so rich! I’d try out a plain version next time to just to compare.

Fans of livers really should give this a try! ❤️