Pork Adobo with Liver

Ingredients:
3/4 k. of pork liempo (belly)
75 g. of pork or chicken liver
1/3 c. of vinegar
1/3 c. of dark soy sauce
1 head of garlic, segmented and crushed
8-10 peppercorns
1 bay leaf
water
2 tbsp. of cooking oil
hard-boiled eggs


Directions:
Cut the pork liempo into 2" x 2" cubes (or you can have the butcher do this for you). Place the pork cubes in a skillet. Pour the vinegar over them. Sprinkle the garlic and peppercorns around the pork cubes. Add the bay leaf. Set over high heat and boil bring to a hard boil without stirring. When boiling, stir a few times. Continue boiling until the pork starts to render fat. Continue cooking until quite dry and the pork cubes are lightly browned. Pour in a cup of water and the soy sauce. Bring to a boil, cover and simmer for 45 minutes to an hour, or until the pork is tender. Add water, a little at a time, if the liquid dries up before the pork is cooked.

While the pork is cooking, cut the liver into chunks. Heat a small skillet and pour in the cooking oil. Fry the liver over medium-high heat until the outside is brown but the inside still soft (the liver should be fully cooked but overcooking liver makes the meat tough). Drain the liver on paper towels. Chop and mash with a mortar and pestle or with a food processor. Another option is to use half a can of liver spread.

Boil the eggs in their shells for five minutes. Let stand in the hot water for another 10 minutes. Shell the eggs.

When the pork is cooked, add the mashed liver (or liver spread). Cook for a few minutes longer. Serve with the hard-boiled eggs.

Note: You may also add the eggs to the adobo (when you add the liver) to allow them to absorb some of the sauce.