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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.
More articles from Micky Fenix