Pork and Beef Adobo with Beef liver

If you are confused which meat you would like to cook for adobo, then why not combine them? This recipe is a combination of pork and beef plus beef liver to enhance the flavor.

To cook the pork and beef 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 (liquid from soaked annato seeds). 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.

Print Recipe

How to Cook Pork and Beef Adobo with Beef liver

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Pork/Beef Recipe

Cuisine: Filipino

Servings: 10 servings

Author: Manny

Ingredients

• 1 kilo beef
• 1 kilo pork
• 1/2 kilo beef liver
• 1 clove garlic minced
• 2 cup water
• 1 Tbsp. annato or atchuete seeds soaked in 3 Tbsp hot water
• ground black pepper
• salt to taste
• 1 cup vinegar

Instructions

• How to cook the pork and beef 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 (liquid from soaked annato seeds).
• 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.