Ingredients1 h 15 m servings 129 cals
- 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.
- 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.
Per Serving: 129 calories; 6.5 g fat; 4.3 g carbohydrates; 13 g protein; 171 mg cholesterol; 47 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
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.