Paklay (Pork Meat and Internal Organs Dish)

2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons chopped onion
1/2 cup each of cooked and sliced pork (liempo), kidney, spleen, heart and liver
1/4 cup native vinegar
2 cups broth
1 cup cubed, unripe pineapple
3/4 cup sliced green and red pepper
2-1/2 teaspoons salt

How to cook paklay:

Sauté garlic, ginger, onion, pork and variety meats. Add vinegar and broth. Bring to a boil. Add pineapple and pepper. Season with salt.

Cook 5 minutes longer. Serve hot. Six servings.


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