← Nouns Cooking · Indonesian & Filipino

Ingredients

• 800 g pork shoulder, cut into 1.5 cm cubes
• 3 tbsp Soy sauce
• 2 tbsp calamansi or lemon juice
• 3 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 1 Onion, chopped
• 250 ml tomato sauce or passata
• 500 ml Water
• 2 Bay leaves
• 200 g Pork liver, cut into 1.5 cm cubes
• 2 Potato, cut into 1.5 cm cubes
• 2 Carrot, cut into 1.5 cm cubes
• 3 hot dogs or Vienna sausages, sliced (optional)
• 1 red bell pepper, cut into squares
• 100 g Peas (optional)
• 3 tbsp Raisins (optional)
• 1 tsp Sugar
• Salt
• Black pepper

Method

1. Toss the pork with the soy sauce and calamansi juice and leave for 30 min.
2. Heat the oil in a heavy pot over medium heat and sauté the garlic and onion for 3 min until soft. Lift the pork from its marinade (keep the marinade), add it and brown for 5 min.
3. Pour in the tomato sauce, water, reserved marinade and bay leaves. Bring to the boil, cover and simmer over low heat for 35–40 min until the pork is tender.
4. Add the liver, potatoes, carrots and sausages (if using) and simmer for 12–15 min until the vegetables are tender and the liver is cooked through.
5. Stir in the bell pepper, peas, raisins and sugar and simmer for 3–5 min. Season with salt and pepper; the sauce should be thick and glossy. Serve with rice.

Tips

• Some cooks mash a few pieces of liver into the sauce at the end for extra body, or swap fresh liver for 3 tbsp of liver spread.
• Soy sauce and most hot dogs contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy