Pinoy Pork and Chicken Liver Barbecue with Java Rice

by Pauline De Mesa
Pork | March 12, 2019

Get those coals and grill ready because this dish is perfect for your barbeque party. Pork and chicken liver complement each other’s flavors perfectly. Then paired with Java rice, completes this Filipino meal. 

Barbeque recipe by Elsa Patriarcha
Java Rice recipe by Nina Daza-Puyat
Photographed by Ron Mendoza of Studio 100
Art direction by Regine Velilla


Ingredients :

5 servings
For Pork and Chicken Liver Barbecue
1 kg Pork kasim
0.5 kg Chicken livers, heart removed, halved
0.33 cup Calamansi juice
0.75 cup Soy sauce
0.75 cup Clear soft drink
3 tbsp Sugar
1 tsp MSG (optional)
0.5 tsp Salt
0.5 tsp Ground black pepper
1 cup Spicy-sweet banana catsup
0.5 tsp Meat tenderizer
For Java Rice
2 tbsp Cooking oil
1 tbsp Annatto seeds or 1 tsp annatto powder
1 Small onion, chopped
2 clove Garlic, minced
0.25 cup Ground pork
0.25 cup Sweet blend tomato catsup
1 tbsp Soy sauce
1 tbsp Liquid seasoning
5 cup Cooked rice (preferably day old rice)
Salt and ground white pepper, to season

Procedures :

for Pork and Chicken Liver Barbecue

  • 1
    1. Cut up pork meat and fat into similar widths, about 1-inch wide. Separate meat from fat, discarding connective tissue in the meat. Set aside.
  • 2
    2. In a mixing bowl, combine calamansi juice, soy sauce, soft drink, sugar, and MSG, if using. Add salt and pepper. Pour in banana catsup and mix until well blended. Reserve 1 cup marinade and divide into two. Keep ½ cup for the chicken livers and ½ cup for basting.
  • 3
    3. Add pork and fat to the leftover marinade. Cover bowl and leave to marinate in the refrigerator overnight. Thirty minutes before skewering, add meat tenderizer to the mixture.
  • 4
    4. Skewer pork into barbecue sticks, alternating with some fat (as much or as little as you want). Skewer chicken livers separately or insert one or two livers in between the meat.
  • 5
    5. Prepare a charcoal griller until coals are red and glowing. Cook barbecue for 5-6 minutes per side, brushing with the reserved marinade while grilling. Remove from grill once the meat is done.

for Java Rice

  • 1
    Heat cooking oil in a large wok. Toss in annatto seeds or powder and cook over low heat until oil turns orange. Discard seeds.
  • 2
    Sauté onions and then garlic until soft and fragrant in annatto oil. Add ground pork and cook until lightly brown.
  • 3
    Mix in catsup, soy sauce, and liquid seasoning. Simmer for 1-2 minutes then add rice. Mix well until rice becomes uniform in color.
  • 4
    Taste and season with salt and pepper. Serve with pork and liver barbecue.