Paklay Recipe

Paklay Recipe

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5 from 1 review

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.


  • 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


  1. Boil 6 cups of water in a pot.
  2. Once water is boiling, add 1 tbsp. salt, pig stomach, and ox tripe.
  3. Boil over a medium heat for 1 hr.
  4. Add the kidney and heart.
  5. Continue to boil for another 1 hr or until all the innards are tender.
  6. Discard the water and let the innards cool down.
  7. Chop the innards and set aside.
  8. Meanwhile, heat the cooking oil in a large clean cooking pot.
  9. Sauté the onion, garlic, and ginger.
  10. Once the onion gets soft, add the chopped innards, bay leaves, and liver.
  11. Cook for 3 minutes.
  12. Add the pineapple chunks, bell pepper, and beef cube.
  13. Pour in 2 cups of water and add the annatto powder. Stir and let boil.
  14. Add the bamboo shoots. Cover and simmer for 25 minutes.
  15. Add more water if needed.
  16. Add salt and pepper to taste.
  17. Transfer to a serving bowl.
  18. Serve while hot.


This video shows another recipe for paklay.