INGREDIENTS:
- 1 lb pork shoulder, cut into 1- inch strips
- 1 lb pork heart, cut into 1- inch strips
- 1 lb liver, cut into 1- inch strips
- ½ lb pork lung, minced
- 1 tbsp fish sauce
- 1 cup vinegar
- 3 cloves garlic, peeled and minced
- 1 medium onion, peeled and chopped
- Salt and pepper, to taste
- 2 tbsp oil
HOW TO COOK:
- Combine the pork shoulder, ½ cup of the vinegar, 1 tsp salt, and ¼ tsp pepper in a bowl.
- Marinate for about 30 minutes.
- Combine liver, heart, the remaining ½ cup of the vinegar, 1 teaspoon salt, and ¼ teaspoon pepper in another bowl.
- Marinate for about 30 minutes.
- After marinating, drain pork from marinade and squeeze pork of excess liquid. Reserve marinade.
- Drain liver and heart from marinade and squeeze liver and heart of excess liquid. Reserve marinade.
- Heat the oil in a pan, over medium heat.
- Add the onions and garlic and cook until limp.
- Add minced lung and cook, stirring occasionally, until browned and sizzling.
- Add pork and cook until lightly browned.
- Add fish sauce and cook, stirring occasionally, for about 3 to 5 minutes.
- Add reserved vinegar marinade and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.
- Lower heat, cover and cook until pork is tender.
- Add liver and heart and continue to cook for about 3 to 5 minutes or until meat are cooked through and sauce is reduced.
- Remove from heat and serve hot. Enjoy!
IMAGE: angsarap.net
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