I was futzing around the restaurant commissary trying to think up some new dishes and decided to experiment with some chicken livers and “chorizong hubad” or naked sausage meat. Clean approximately 400 grams of chicken livers by removing any connective tissues and soak in milk for a couple of hours, while resting in the fridge. Drain the livers well and blot them with kitchen paper towels to dry them well. Season with salt and pepper.
Put a cast iron or heavy skillet on the stove over medium high heat. Add a teeny bit of lard or vegetable oil (the former is preferable) and a tablespoon of minced garlic, some minced chilies if you like it spicy, then a minute later add some 150-200 grams of good chorizo meat, casings discarded. Let this cook until it has rendered a lot of its oil and is starting to brown and crisp up. Remove the chorizo meat and put the pan back on the stove and medium high flames. Add the chicken livers and just brown them on all sides, aiming for an interior that is slightly pink. I know, I know, most pinoys don’t like their liver pink, but they taste better that way and they have a soft tender texture that way, not like chewing large monggol erasers. This will take just a couple of minutes or so, depending on how hot your pan/flames are. Just aim for an internal temperature of 72-75C and you should be plenty safe.
Add the chorizo meat back in, douse with 1/4 cup or so of lechon or pork broth with a bit of cornstarch and soy sauce to create a little sauce, season with salt and pepper to taste, and plonk into a sizzling plate if you have it and serve immediately. The results? Slam dunk the first time around! It was so good, the crew lapped it up so quickly we had to cook another batch. Thankfully, it only takes a few minutes to prepare. And yes, they all surprised themselves by eating slightly “pink” livers. :)