Paklay (Pork intestine, pork liver, pork blood) - 1 kilo
Cooking Oil- 3tablepoon
Garlic- 2 tablespoon
Onions- 2 tablespoon
Soy sauce- 2tablespoon
Tomato Sauce- 3 tablespoon
Brown Sugar- 1 tablespoon
Pineapple chunks- 1 cup
1. Peel Carrots and wash then cut thinly by 2inches elongated form.
2. Peel Chayote and wash then chop. Don’t include the seed. To cut chayote it is the same with the carrots.
3. Cut the red bell pepper and take the seeds out. Then wash and cut the same with the carrots and chayote.
4. Peel Garlic, onions and Ginger then mince.
5. Chop the meat again in thin size.
1. In a big casserole put 3tablespoon of cooking oil, apply heat then add minced Ginger then Garlic and Onions.
2. When it turns golden brown, add Bell pepper then mix.
3. Add the Meat (paklay) mix with all the spices and let the juice comes out.
4. Reduce the juice by half before putting vinegar and soysauce. Then Mix.
5. Add Carrots and Chayote. Mix well.
6. Turn the heat in medium; and every 2 minutes check the recipe, to prevent not to stick in casserole.
7. Check the meat and vegetables if it is tender. Then, add tomato sauce then mix.
8. Add salt to have taste, and then add brown sugar then mix. After a few minutes taste the recipe again.
9. Lastly, add the pineapple chunks. Mix and then serve immediately.
When you buy this type of meat, make sure it is already boiled because it is smells stinky if it is not yet in the process of boiling. As we all know paklay meat are inside parts of the pig, cow or goat.
And the best time to buy the meat is in early in the morning and to assure that the meat is fresh it's better to buy in the public market. However, you don’t have worry if you can buy in the late afternoon as long as it is already boiled you’re safe.
Just to remind you guys, if you have the meat at home cook right away or if you want to cook by the following days please put in the refrigerator.
For additional information Ginger is the most important among all spices because it gives more scent and it will make to have a good appetite so don’t ever forget this recipe.
Thank you so much!