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 Posted By: tinker 
Jun 14  # 1 of 5
I stumbled on to this recipe a few years ago, but I must say, it's a hit with the kids. I'm cooking it tomorrow night.

Chicken and Pork Adobo

Combine pork and chicken in a casserole. Sprinkle garlic on top. In a bowl, mix vinegar and 250 ml (1 cup) of the water. Pour over the pork and chicken. Bring to the boil without stirring. When the mixture boils lower heat and simmer until pork and chicken are tender, about 30 minutes. Remove pork and chicken and set aside, reserve the liquid.

Meanwhile, simmer chicken livers in remaining water until tender, about 10 minutes. Remove the chicken livers from water and pound lightly. Return pounded livers to the water and mix well.

Heat the oil in a wok and fry the cooked pork and chicken until brown. Stir in the reserved liquid and the chicken liver mixture to thicken the sauce. Blend in soy sauce and simmer for about 5 minutes. Serve with rice or any type of bread desired. Bread is good for sopping up the sauce. Either serve immediately or set aside before serving.

Voila!
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 Posted By: ainjel 
Jun 15  # 2 of 5
So do you actually end up eating the livers? Or are they simply used to flavor the water for stock?

All in all this sounds pretty enticing, the liver is just turning me off.
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 Posted By: tinker 
Jun 20  # 3 of 5
Hi again. I posted the original recipe because that's the way they cook them in Asia. I actually do not add chicken livers because they don't have them in my local market, although I may actually try it, I've nothing against it. Part of my heritage is Asian so I guess it's just a matter of one's cooking sensibilites (my vegan brother is turned off by animal products, even milk).
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 Posted By: tinker 
Jun 20  # 4 of 5
Some variatons of the recipe:

-Sometimes, I also add in some carrots and potatoes, and a few pieces of laurel to taste.
-On another version, I use chicken breast fillet and asparagus.
-It is also a good idea to add in some sugar. But it depends on your taste, really.

The spirit of the dish is with the soy-vinegar mixture, so you can use any kind of meat and it will still be "Adobo".
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 Posted By: alice.b.toklas 
Jun 20  # 5 of 5
I like chicken livers -- in moderation. They're not at all like beef liver which I can't take. But I can't say I've ever used them in my adobo recipes.