I know typical Americans or some part of the world do not like inner body part of meat as their food but most Filipinos do (am a Filipino). People of any areas have differences and I understand that. I even read some not-so-good comments on other blogs but I do not care, it is their business so I respect them. Anyhoo, speaking of adobo(pork adobo) it is very well-known as it is Filipinos signature food, I guess. What about gizzard adobo? Male pinoys like this a lot. I remember, my late grandfather and other male relatives in an island, loves this so much to which I was curious of tasting it. The way it is cook makes a difference. I like it a lot and now, I somewhat get used to it. :-) An image above is what I cooked more than two weeks ago (the date tells), it was my first time cooked of this as I do not like cooking when I was still single and besides I haven't seen this before in the place where I am now, so definitely my first time. I planned to cooked it as fried because I am not that good in adobo as to pork adobo --- I cannot perfect it as to what the typical adobo taste but fortunately, it turned into adobo without my knowledge.. :-) I utilized the spices I had to which those are: garlic, onion and three colors of fresh bell peppers (green, orange and red) with olive oil, soy sauce and a pinch of salt then a touch of water. My mind planned only to fried it but to my surprise I was gathering some spices which you do not need when frying, then I just then continued because I had it already in my hand. hehehe.. what a coincidence. :-) So the adobo recipe went. I used a lot of spices (half to soak it and half on the final touched) to get the smell of chicken. And to my surprise, I did it good to what I didn't expect but the taste that I adored when someone good at adobo does. Whew! It is really good when it's just only a little sauce it has or let it soak for minutes with its sauce leaving it a bit. Just not a lot of salt but more soy sauce and a touch of water so the sauce is not dark, and also be sure the oil is not much and not less --- just enough that you could see the oil when it is already cook. Boiling the gizzard before the adobo process is the important step.