Pork Paklay Recipe

Paklay  is a dish where the vegetable or meat ingredients are cut into strips, like pinaklay na tambo (bamboo shoot cut into strips).

The Paklay is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with chilies. Strips of vegetables like bell pepper, carrots and others are added to give a contrasting color besides the flavor. And of course bamboo shoot, but I have seen or eaten Paklay with or without bamboo shoot. This dish is similar to Papaitan of the Ilocanos but with out the bile and usually with out the broth also. On some versions they add Achuete or Annatto extract for the vibrant orangey color.

INGREDIENTS:

• 1/4 k. pork liempo
• 2 pcs. pork kidney
• 1 pork spleen
• 1 pork heart
• 1/4 k. pork liver
• 2 tbsps. cooking oil
• 3 cloves garlic, minced
• 1 medium onion, minced
• 1/2 cup vinegar
• 1 piece pork broth cube
• 1/2 cup hot water
• 1 1/2 cups unripe pineapple, cubed
• 2 cups bamboo shoots, cubed
• 1 piece each red & green bell pepper, cubed
• salt and pepper to taste

HOW TO COOK:


1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside.

2. Heat cooking oil, saute garlic and onions until limp.

3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings.

4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.





Source: toppinoyfood.blogspot.com