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Ingredients

½ pound pork liver ½ pound pork lung ½ pound pork heart, cut into bite-size pieces 2 bay leaves ½ cup distilled white vinegar ½ cup water salt and pepper to taste 3 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 tomatoes, diced

Nutrition Info

128.9 calories carbohydrate: 4.3 g cholesterol: 170.8 mg fat: 6.5 g fiber: 0.8 g protein: 13 g saturatedFat: 1.3 g servingSize: - sodium: 47.2 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

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.

10 servings

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