About this recipe:A stew originating from the Phillipines, consisting of pork, pig's liver and potatoes cooked in a rich tomato sauce. A delicious mix of flavours and textures. Serve as a substantial meal.
1kg boneless pork, cut into bite-sized pieces
2 tablespoons soy sauce
1/2 lemon, juiced
900g pig's liver
3 tablespoons olive oil
2 potatoes, quartered
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 large tomatoes, diced
1 green pepper, cut into chunks
salt and ground black pepper to taste
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Method Prep:30min › Cook:30min › Ready in:1hr
Place the pork in a large saucepan; pour enough water into the pan to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to the boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
Refill the pan with fresh water; add the pork liver and bring to the boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
Heat 3 tablespoons olive oil in a large frying pan over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with kitchen towels. Add 2 more tablespoons olive oil to the frying pan and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the frying pan; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the frying pan with the green pepper. Season with salt and pepper. Cook and stir another 5 minutes.