Ingredients

• ½ kilo pork heart
• ½ kilo pork lungs
• 300g pork fat with skin
• 7 cloves garlic, minced
• 1 large red onion, minced
• 4 pcs bay leaves
• 1 red bell pepper, finely diced
• 1 tbsp cayenne pepper
• 1 tbsp atsuete seeds, soaked in 3 tbsp stock
• 2 stalks lemongrass
• 1 bunch leaves
• 3 cups vinegar
• 1 cup pork stock
• patis
• salt and freshly ground black pepper
• Vegetable Oil
• green chili pepper for garnish

Method

1. Combine pork fat, lungs, heart, lemongrass, pandan leaves, 1 cup of vinegar, 1 tbsp of salt, and water in a large skillet. Take note that the water should cover all the meat.
2. Let the water boil to cook the pork and infuse the flavor of the lemongrass and pandan leaves. Let it boil for 20 minutes or until most of the liquid has evaporated.
3. Separate the meat, allow it to cool and dice it finely.
4. In a heavy pan, sauté garlic and onions in hot oil.
5. Add in the chopped meat, cayenne pepper and bay leaves. Stir fry for about 3 minutes.
6. Add the bell pepper, 1 cup of vinegar and stock. Simmer in high heat until sauce becomes thick.
7. Add more vinegar depending how sour you want it to taste
8. Add atsuete powder mixture. Season with patis and freshly ground black pepper.
9. Simmer for a few more minutes then place in a serving dish and garnish with green chili pepper.

Cooking tips:

Use spicy vinegar or pinakurat for an extra kick.

Pork liver can be added for additional flavor.