Receta Paklay (Pork Meat and Innards Stew)

by Manny Montala

Paklay (Pork Meat and Innards Stew) This pork meat and innards stew recipe is from Southern Mindanao Region 11 (Davao). Known as paklay, it is composed of pork meat, usually the pork belly, and pork innards such as kidney, spleen, heart and liver, pineapple chunks, bell peppers, vinegar and salt. To tell how simple it is to cook paklay; Sauté garlic, ginger, onion until fragrant. Add the pork and variety meats and continue sauteing until the meat is slightly brown. Add vinegar and broth. Bring to a boil. Simmer until the meat is tender. Add pineapple and pepper. Season with salt. Cook for 5 minutes longer.   3.5 from 2 reviews Paklay (Pork Meat and Innards Stew)   Print Prep time Cook time Total time   Author: Manny Recipe type: Pork Recipe Cuisine: Filipino Serves: 6 servings Ingredients ½ cup each of cooked and sliced pork (liempo), kidney, spleen, heart and liver 2 tablespoons cooking oil 1 teaspoon minced garlic 2 tablespoons chopped onion ¼ cup native vinegar 2 cups broth (from boiled pork, beef or chicken) 1 cup cubed, unripe pineapple ¾ cup sliced green and red pepper 2½ teaspoons salt Instructions How to cook paklay: Sauté garlic, ginger, onion until fragrant. Add the pork and variety meats and continue sauteing until the meat is slightly brown. Add vinegar and broth. Bring to a boil. Simmer until the meat is tender. Add pineapple and pepper. Season with salt. Cook for 5 minutes longer. Serve hot. 6 servings. 3.5.3208   Try Other Delicious Recipes:Boneless Lechon Belly (Stuffed Roasted Pork Belly) This lechon belly is an oven roasted pork belly rolled…Pork and Chicken Pochero Pork pochero is a tomato based stew cooked with vegetables…Pork Pochero Pork pochero is one of the variations of beef or…