Adobong Atay at Balun-Balunan
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Are you looking for a bizarre but delicious Filipino dish to cook? Well, try this adobong atay at balun-balunan.

Whether you believe it or not, innards like gizzard and liver are favorite bizarre foods of people from all over the world. Even the internationally-acclaimed restaurants serve them.

Here in the Philippine, chicken gizzard and liver are the best when cooked adobo way. Though to some, this dish is a little disgusting, but to many, it’s mouth-watering.

Read: Crispy Adobo Recipe

I love this one ever since I was a kid. I love the way the liver disintegrates and adds flavor to the sauce.


  • 1/2 kilo chicken atay (liver)
  • 1/2 kilo chicken balunbalunan (gizzard)
  • 1 cup soy sauce
  • 1 cup vinegar
  • 1/2 cup water
  • 2 tablespoon white sugar
  • 1 medium onion
  • 4 cloves garlic
  • 2 pieces laurel leaves
  • pepper and seasonings


  1. First, clean the gizzard and liver well. You must remove the fats using your fingers and running water. Let it rest in a strainer for a few minutes.
  2. Saute garlic and onion.
  3. Add the gizzard and liver. Then, let it simmer.
  4. Add vinegar, soy sauce, laurel leaves, sugar and water then put into a boil.
  5. When you see that the liver is already cooked, add seasonings and pepper then stir
  6. Best served with steaming hot rice


  • Aside from laurel leaves, you can also add ginger or basil leaves to remove the stinky smell.
  • The sugar will be based on your preferences.
  • This adobong atay at balun-balunan is best eaten any time of the day. When you let it sit all day, the sauce will sip through the liver.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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  1. Pingback: Dried Adobong Atay At Balun-Balunan Recipe - Food Citations

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