Ingredients Jump to Instructions ↓

  1. 2 lb. pork belly, cut into cubes

  2. 1/2 lb. pork liver, cut into cubes

  3. 1/2 cup soy sauce juice of

  4. 1/2 lemon (or juice of 4 calamansi)

  5. 1/4 cup vegetable oil

  6. 3 cloves garlic, chopped

  7. 1 onion, chopped

  8. 2 cups tomato sauce

  9. 1 cup water

  10. 1 tsp. brown sugar

  11. 1 bay leaf

  12. 1 cup potatoes, diced

  13. 1 cup carrots, diced

  14. 1 cup red bell pepper, diced salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cooking Procedures : In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice). Marinate for an hour in the refrigerator. Remove pork from marinade, reserving the liquid. Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until lightly brown. Remove and set aside. In the same pot, stir-fry the marinated pork; cook until lightly brown. Remove and set aside. Sauté garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5 minutes. Return pork and accumulated juices to pot; stir to combine. Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to simmer for about 20 to 25 minutes or until pork and liver are tender. Add potatoes and carrots; stir and cook until tender. Season with salt and pepper. Add diced red peppers then simmer for another 2 minutes. Transfer to a platter and serve hot.


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