his Paklay Recipe is orange in color and looks like Kare-Kare without the vegetables and thick pork fat. The mixture of pig and cow innards looks satisfying enough to make you think of what part to eat first.
Prep Time:30 mins
Cook Time:90 mins
Total Time:2 hours
1 cup julienned Bamboo shoots
1 lb. pig liver, sliced into thin strips
1 (20 oz.) can Pineapple chunks, drained
5 pieces dried bay leaves
½ lb. pig kidney, cleaned
½ lb. pig heart
1 lb. ox tripe
½ lb. pig stomach
1 large red onion, minced
1 head garlic, minced
2½ teaspoons Annatto powder
2 thumbs ginger, minced
1 large red bell pepper, julienned
1 piece beef cube (or 2 teaspoons beef powder)
2 cups water (for cooking)
5 cups water (for boiling)
Salt and pepper to taste
3 tablespoons olive oil
Boil 6 cups of water in a pot.
Once water is boiling, add 1 tbsp. salt, pig stomach, and ox tripe.
Boil over a medium heat for 1 hr.
Add the kidney and heart.
Continue to boil for another 1 hr or until all the innards are tender.
Discard the water and let the innards cool down.
Chop the innards and set aside.
Meanwhile, heat the cooking oil in a large clean cooking pot.
Sauté the onion, garlic, and ginger.
Once the onion gets soft, add the chopped innards, bay leaves, and liver.
Cook for 3 minutes.
Add the pineapple chunks, bell pepper, and beef cube.
Pour in 2 cups of water and add the annatto powder. Stir and let boil.
Add the bamboo shoots. Cover and simmer for 25 minutes.