Paklay (Pork Meat and Innards Stew)

This pork meat and innards stew recipe is from Southern Mindanao Region 11 (Davao). Known as paklay, it is composed of pork meat, usually the pork belly, and pork innards such as kidney, spleen, heart and liver, pineapple chunks, bell peppers, vinegar and salt.

To tell how simple it is to cook paklay; Sauté garlic, ginger, onion until fragrant. Add the pork and variety meats and continue sauteing until the meat is slightly brown. Add vinegar and broth. Bring to a boil. Simmer until the meat is tender. Add pineapple and pepper. Season with salt. Cook for 5 minutes longer.

Print Recipe

4.25 from 4 votes

Paklay (Pork Meat and Innards Stew)

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Pork Recipe

Cuisine: Filipino

Servings: 6 servings

Author: Manny

Ingredients

• 1/2 cup each of cooked and sliced pork liempo, kidney, spleen, heart and liver
• 2 tablespoons cooking oil
• 1 teaspoon minced garlic
• 2 tablespoons chopped onion
• 1/4 cup native vinegar
• 2 cups broth from boiled pork, beef or chicken
• 1 cup cubed unripe pineapple
• 3/4 cup sliced green and red pepper
• 2 1/2 teaspoons salt

Instructions

[showad block=11]

How to cook paklay:

• Sauté garlic, ginger, onion until fragrant.
• Add the pork and variety meats and continue sauteing until the meat is slightly brown.
• Add vinegar and broth. Bring to a boil. Simmer until the meat is tender.
• Add pineapple and pepper. Season with salt.
• Cook for 5 minutes longer. Serve hot. 6 servings.