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Adapted from a recipe in the book
Philippine Cuisine: A Country’s Heritage
1 kilo pork innards (combination of liver, lungs, heart, kidney)
1 tablespoon garlic, minced
1/2 cup water
3 red bell peppers, cut into strips
1 cup sliced onion
1 cup gisantes (cooked green peas)
1/4 cup vinegar
3 tablespoons soy sauce
Salt and pepper, to taste
Clean and slice the pork innards thinly. Set aside.
In a pan, heat the lard until melted. Add the minced garlic and cook until golden brown.
Add the sliced meat. Cook for 15 minutes.
Add water and after 5 minutes, add the red bell pepper strips, sliced onion, gisantes, and vinegar. Let simmer for a while. Season with soy sauce, salt and pepper. Mix well. Taste and correct seasoning.
From Country Cooking: Philippine Regional Cuisines by Michaela Fenix
Micky Fenix writes the weekly column “Country Cooking” for the Philippine Daily Inquirer. Her book on regional cuisine will be published this year.
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