Twice Cooked Adobo

Tried to cook John Lapus' "twice-cooked chicken-pork-liver" adobo. I ate it myself so I thought it was okay. Haha. I am pretty sure Sweet's version is much much better.

I think what makes this dish yummy is really the butter--which I used (as Sweet suggested) in "frying" the cooked meat. I will try and try until I perfect this dish. It's fine. I love adobo that much.