This well-know Ilocano dish is like a cousin of the beloved adobo and menudo in Filipino cooking. While this popular local dish makes use of parts of the pig such as the heart, liver and kidneys along with tenderloin, this is a version that retains the deliciousness of the liver without making it hard for pickier eaters to partake of the rich taste of pork innards. Imagine tender strips of pork and savory liver simmered in a salty and sour sauce reminiscent of adobo thanks to its combination of soy sauce and vinegar, with plenty of sliced bell peppers, potatoes, tomatoes, carrots and green peas to add some brightness and freshness of flavor—not to mention being good for your health. With plenty of steamed white rice, this is a tart and delicious viand that’s perfect for any occasion and will be welcome at any table. For a more traditional twist, use sukang Ilokano with some chilies for a bit of heat instead of regular vinegar.
- 2 tbsp oil
- 500g. pork kasim, thinly sliced
- 150g. liver, thinly sliced
- 2 tbsp. vinegar
- ⅓ cup soy sauce
- 4 cloves garlic, crushed
- 2 tbsp. chopped garlic
- 1 large onion, chopped
- 1 tomato, chopped
- 1 medium red bell pepper, cubed
- 1 potato, cubed
- 1 medium green bell pepper, cubed
- ⅓ cup green peas
- salt and pepper to taste
- Saute onions, bell peppers, potatoes and garlic in oil.
- Add tomatoes and pork strips, and stir fry until pork is light brown.
- Add in the liver and pour in the vinegar, soy sauce and the sugar. Season with salt and pepper.
- Simmer until the meat is cooked, lastly add in the green peas.
- Serve with steamed rice.
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