Pabulum is this month’s host of Lasang Pinoy and for this round she chose to explore the inner realm of, Laman Loob loosely translated as that what is contained inside. In other words, offal. This round, we feature the different ways that the innards, commonly designated as undesirable parts, are prepared and enjoyed not only all over the world but specifically the Pinoy spin on this delicacy.
Here in the southern region of the U.S. most people who live or lived on farms are familiar to utilizing all parts of the cow or the hog. I meant to try cooking some chitlings the southern way, but again life got in the way of blogging and I just haven’t had the time to go out and find some pork intestines and go through the trouble of cleaning them up. Cleaning the innards is a large part of the preparation process, one that I wasn’t looking forward to anyway. So for this round, I offer you chicken gizzards and liver adobo.
1 lb. each chicken gizzards and liver
1 head of garlic, chopped
1 large onion, sliced
1 teaspoon whole peppercorns
3 bay leaves
1/4 cup vinegar
1/4 cup soy sauce
Water (enough to keep it from drying out while cooking)
Wash the gizzards and liver well. Set the liver aside. In a pot, boil the gizzards in enough water to submerge them. Boil for about 30 minutes then throw out the water. In the same pot, combine all the ingredients except the liver with the gizzards and bring back to boil. I usually start with a couple of cups of water and let the whole thing cook until the gizzards are tender, about 1 hour to 1 and 1/2 hour. About 10 minutes before it is finished cooking, add the liver and cook until done. By this time you should have some gravy left, but not soupy. It will thicken on it’s own as the liquids are reduced.
That’s it! serve with steamed rice. Thanks to Cia for hosting this round of Lasang Pinoy.