Ingredients1 h servings 324
- Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
- Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 324 calories; 16.9 14.1 28.6 189 250 Full nutrition
ReviewsRead all reviews 15
I just made this recipe and it is delicious! I used leftover pork should roast for this and left out the liver. I had seen on other reviews that it was left out and that made me happy. Other ...
A good recipe. I did leave out the liver like most of the other reviews but everything else stayed the same.
This recipe was easy, and I had all the ingredients on hand. I followed the recipe to the tee, and it was delicious. Everyone in my house loved it even my picky boyfriend. I will definitely be m...
I make this dish. My way; hold the liver! And I add red bells and peas as well, just like my Auntie Betty. And instead of the tomatoes I use Mama Sita's achuete. It was yummy in my tummy. Mines ...