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Add a photoA chiil hot native filipino dish that many enjoyed eating.
Ingredientes
- 1/2 lbs pork lungs
- 1/2 lbs pork heart
- 2 1/2 cup of radish
- 1 large bell pepper
- 1 medium size onion
- 3 medium size tomato
- 1 medium carrot (diced)
- 1/2 cup vinegar
- 2 tbsp annatto powder
- 4 cloves garlic
- 2 siling (hot chili) labuyo (sliced)
- 1/2 tsp paprika (optional)
- 2 pcs bay leaf
- canola oil
- salt or fish sauce (patis) to taste
- pepper to taste
- Broth
Direcciones
- Rinse pork heart and lungs, boil for 35-45 minutes or until tender.
- Cut pork heart lungs into small cubes, must be the same cut for raddish.
- Heat oil and saute garlic, onion tomato, add bay leaf and paprika.
- Add pork lungs and heart, pour vinegar (do not stir).
- Lower heat to low until vinegar is cooked ( taste sauce if vinegar is cooked).
- Add raddish, carrots, red bell pepper, chili, pepper and salt or patis.
- Add the broth, cover and simmer until desired amount of sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2408g | |
| Calories 777 | |
| Calories from Fat 177 | 23% |
| Total Fat 19.79g | 25% |
| Saturated Fat 6.08g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 929mg | 310% |
| Sodium 3734mg | 156% |
| Potassium 3985mg | 114% |
| Total Carbs 59.14g | 16% |
| Dietary Fiber 16.9g | 56% |
| Sugars 26.8g | 18% |
| Protein 86.98g | 139% |
