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3.50 from 2 votes

Paklay (Pork Meat and Innards Stew)

This pork meat and innards stew recipe is from Southern Mindanao Region 11 (Davao).
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: innards stew, paklay
Servings: 6 servings
Calories: 304kcal
Author: Manny


  • 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


How to cook paklay:

  • Saut√© 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.