Ingredients
- 500 g Boneless Pork Shoulder (Kasim) or Leg (Pigue), washed and drained
- 250 g Pork Liver, washed and drained
- 1½ teaspoons Calamansi Juice
- 1/8 teaspoon Ground Black Pepper
- 3 to 4 tablespoons Cooking Oil
- 1 large Onion, chopped
- 4 Cloves Garlic, minced
- 2 large Tomatoes, chopped
- 1 small Red Bell Pepper, diced
- 2 tablespoons Soy Sauce
- ¾ to 1 cup Water
- 2 small Potatoes, peeled and cubed
- ¾ cup cooked U.S. Green Peas
- ¾ cup cooked U.S. Chickpeas
- Salt and Ground Black Pepper, to taste
Directions
- Cut pork and liver into ¾-inch cubes and put in a medium bowl. Add the calamansi juice and black pepper. Set aside for a few minutes.
- Pour the cooking oil into a sauté pan or wok. Place pan over medium-high heat then sauté the onion for 3 minutes. Add the garlic and cook until aromatic. Add the tomatoes and cook for another 4 to 5 minutes.
- Add the marinated meat into the pan. Cook until lightly browned.
- Add the red bell pepper and soy sauce. Cook for another 2 to 3 minutes, then add the water. Bring to a boil then lower heat to a simmer. Cook until meat is tender.
- Add the potatoes and simmer until done. Stir in the U.S. green peas and U.S. chickpeas. Season with salt and black pepper. Cook for another 4 to 5 minutes then remove from heat.
- Transfer to a serving platter and serve immediately.
Chef’s Note: You may also add some Vienna sausage, chorizo de Bilbao, sweet pickles and raisins to this recipe.
Yield: 5 to 6 servings
