all ingredients are cut uniformly diced. It is a stew dish influenced
by the Mexican cooked with tripe and hominy and adopted by
the Filipinos and made it their own. It is traditionally served with Rice
or with bread of your choice. A mouth watering dish perfect
for the whole family!
1 large onion, finely chopped
2 large plum tomatoes, seeded and diced
1 1/2 tablespoons tomato paste or puree, add more for taste
0.23 Kilogram pork lion, cut into medium size cubes
1 1/2 cup Chicken stock
2 large Potato, peeled and cut into small cubes
4 large carrots, peeled, cut into cubes
1 large red bell paper, cut into cubes
0.23 kilogram calf’s liver, cut into cubes (optional)
1 small tin of chickpeas (optional)
1 1/2 tablespoons salt or 1 tablespoon fish sauce or more to taste
1/2 teaspoon black pepper or more to taste.
1. Heat the oil in a large saucepan over a medium heat, saute the garlic and onions until the onion is transparent. Add the tomatoes, cook for 1 minute then add the pork for 10 minutes. Add the chicken stock, increase the heat to high and bring to a boil.
2. Now you add the potato and red bell pepper and carrots, bring it back to boil again, then reduce the heat and simmer (uncovered) for about 10-15 minutes.
3. Add the liver and cook until it darkens and cooked through. Add the chickpeas then season with salt or fish sauce and pepper.
Preparation 15 minute
Duration 30-45 minutes