This Filipino dish is a combination of pork heart, lungs, and liver cooked to perfection in a tomato base.

lola

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.

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  • Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.

  • Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.

Nutrition Facts

129 calories; protein 13g 26% DV; carbohydrates 4.3g 1% DV; fat 6.5g 10% DV; cholesterol 170.8mg 57% DV; sodium 47.2mg 2% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/16/2011
I love this dish specially when the spices are bumped up several notches. I changed a few ingredients: 1/2lb liver 1lb lung 1lb heart 1lb spleen 4bay leaves 3 large onions finely chopped 1 16oz can of stewed tomatoes dash of parika cayenne and 2 jalapeno peppers. I boil the meats in water with salt pepper and spring onions. (the water left from boiling the meat makes a good base for Demi-Glaze). Read More
(23)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/16/2011
I love this dish specially when the spices are bumped up several notches. I changed a few ingredients: 1/2lb liver 1lb lung 1lb heart 1lb spleen 4bay leaves 3 large onions finely chopped 1 16oz can of stewed tomatoes dash of parika cayenne and 2 jalapeno peppers. I boil the meats in water with salt pepper and spring onions. (the water left from boiling the meat makes a good base for Demi-Glaze). Read More
(23)
Rating: 4 stars
08/10/2016
This is a tasty dish. The texture is what is difficult for me but the flavor is excellent. I prefer to a mince rather than cutting into pieces. Thank you for the recipe. Read More
(1)
Rating: 5 stars
03/06/2015
So good!!! Read More
(1)
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