INGREDIENTS:
- 1 lb pork shoulder, sliced
- ½ lb pig liver, sliced
- 2 pcs sayote, sliced
- 4 stalks green onion or onion leek, cut in 2 inch length
- 1 thumb ginger, julienned
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 2 stalks lemongrass, tied
- 6 cups beef or pork broth
- Salt and pepper, to taste
- 3 tbsp cooking oil
HOW TO COOK:
- Pour the cooking oil in a cooking pot and heat.
- Once the oil becomes hot, sauté onion and ginger until the onion becomes soft.
- Add the sliced liver and continue to sauté for 2 minutes. (this will remove the gamy taste and aroma).
- Remove the liver and set aside.
- Add- in the garlic and saute until color turns light brown.
- Add- in the pork and cook for 3 to 5 minutes.
- Add- in the beef broth and let it boil.
- Add- in the lemongrass and cover and simmer for 30 to 45 minutes.
- Remove the lemongrass.
- Add- in the sayote and cooked liver and continue to cook in medium heat for 3 to 5 minutes (add water if needed).
- Add- in the green onion or onion leeks and cook for 2 minutes.
- Add- in salt and pepper to taste.
- Remove from heat and serve hot with rice. Enjoy!
IMAGE: flickr.com (Roger Gee)
Also try: Pamplina
