Crispy Adobo with Adobo Rice

1½ k pork liempo (cut 1½” wide, ½” thick)

¼ k chicken liver

½ c soy sauce

½ c vinegar

½ c water

1 tsp brown sugar

2 pcs laurel

1 tsp peppercorn

1 head small garlic, crushed for adobo

1 head small garlic, crushed for adobo rice

1 c cooking oil for frying

Put all the ingredients together in a saucepan, add water and let them boil. Once boiling, lower the heat and cook till meat is tender. When cooked, remove meat from the sauce, drain and set aside. Press or mash the chicken liver and return to the sauce. Reduce liquid until sauce thickens.

Meanwhile, deep-fry the pork in oil until crispy, but do not overcook. Remove from oil then drain.

Serve the pork separately on a platter with the adobo sauce and adobo rice.

To make adobo rice, take part of the oil used in frying the pork and cook garlic till brown. Add the cooked rice and mix about 3-4 tbsp of the adobo sauce into the rice and add strips of fried adobo pork.