J
Jeanh
Guest
BOPIS (PORK)
1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
*substitute: 1/4 cup catsup
Salt and pepper to taste
PROCEDURE:
Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.
Boil again for another 10 minutes in "new" water. Strain and set aside.
Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.
Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve!
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1/2 kilo pork lungs
1/2 kilo pork heart
1 tablespoon garlic; minced
1 medium carrots; cut into small cubes
1 medium kinchay or celery
5 Philippine bird’s eye (siling labuyo)
5 tablespoons soy sauce
5 tablespoons vinegar
1 tablespoon annatto (atsuete) seeds
*substitute: 1/4 cup catsup
Salt and pepper to taste
PROCEDURE:
Boil the heart and lungs for 10 minutes. Remove and chop into small sizes. Set aside and discard the water.
Boil again for another 10 minutes in "new" water. Strain and set aside.
Mash the annatto seeds in 1/4 cup water. Save the annatto water and discards the seeds.
Sauté garlic and onion. Add lungs, heart, kinchay, and soy sauce. Saute for another 10 minutes. Add vinegar and siling labuyo. Simmer for 5 minutes. Season with salt and pepper. Add carrots and annato water. Simmer and continue cooking until done. Serve!
You do not have permission to view the full content of this post. Log in or register now.
