Richard Gomez shares the secret ingredient of his adobo

Inspired by a request from a viewer, actor and politician Richard Gomez took on the classic Filipino dish adobo in a new episode of his online cooking series Goma at Home.

Cooking from the beautiful outdoor kitchen of his home in Ormoc, Richard mused on how the dish evolved and has different version throughout the regions in the Philippines.

"Itong adobo, talagang halos lahat yata ng Pilipino marunong magluto ng adobo. Magtanong ka, sino bang hindi marunong magluto ng adobo? It's one of the easiest dishes to cook," he says.

For him, he prefers to cook a mixture of pork and chicken. He also thickens the sauce of his adobo with mashed liver.

Richard also enriches the adobo's flavor with garlic-infused oil.

Here's how to make Richard's pork and chicken adobo.

Ingredients
pork
chicken
liver
soy sauce
vinegar
bay leaves
black pepper
crushed pepper
garlic
water
salt
eggs
cooking oil

Procedure
1. Cut pork into manageable pieces
2. Add pork and a portion of the liver to pot with soy sauce, vinegar, bay leaves, black pepper, crushed pepper, garlic, water, and salt
3. Let it simmer, covered and stir occasionally
4. Pierce the round end of a few eggs and boil for 6 minutes
5. Fry some garlic to be used as topping
6. Add oil where garlic was fried to the pot with the pork and liver
7. Once pork is tender, mash the liver in the pot
8. Add the chicken and the rest of the liver then cover
9. Once chicken is tender, put in boiled eggs and simmer for about 7 minutes
10. Serve with rice topped with garlic flakes

Watch Richard prepare pork and chicken adobo here:

In a previous episode of Goma at Home, Richard shared a recipe for ginataang sinantolan which he cooked with santol fresh from his backyard.